Ingredients and Weight:
- Cucumber: 2 medium, peeled and sliced (about 2 cups)
- Carrots: 3 medium, peeled and shredded (about 1 cup)
- Ginger: 1 tablespoon, peeled and minced
- Red onion: 1 small, diced (optional)
- Sesame seeds: 1 tablespoon (optional)
- Rice vinegar or lemon juice: 2-3 tablespoons
- Salt: ½ teaspoon
- Sugar: 1 teaspoon
- Vegetable oil: 1 tablespoon (for dressing)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: None (this is a raw salad)
Difficulty Level:
Level 2 (Moderate)
Preparation Method Steps:
- Prepare the cucumber and carrot by peeling the skin and slicing/shredding them into desired sizes.
- Mix the ginger, red onion (if using), vinegar or lemon juice, salt, and sugar in a bowl to make the dressing.
- Toss the cucumber and carrot with the dressing.
- Lastly, add the sesame seeds and vegetable oil to enhance flavor and texture.
- Serve immediately or chill for later consumption.
Nutritional Information:
(Based on a small quantity intended for 8 people as a side dish)
Calories per serving: Approximately 50-70 calories (depending on ingredient quantities)
Fat: 3-4g
Carbohydrates: 8-10g
Protein: 1-2g
Fiber: 2-3g
Dish Characteristics:
- Fresh and light flavor profile with a balance of crisp cucumber and carrot textures.
- The ginger adds a slight spiciness that is complimented by the natural sweetness of the vegetables.
- Versatile dish that can be served as a side or a light meal with added protein.
User Comments:
- "Love the combination of cucumber and carrot with ginger! This salad is refreshing and perfect for summer."
- "Simple yet tasty salad. The dressing really brings out the flavor of the vegetables."
- "I added some toasted almond slices for a crunchy element, turned out great!"
Special Precautions and Tips:
- Use fresh vegetables for best flavor and texture.
- Adjust the amount of vinegar or lemon juice based on personal preference for tanginess.
- This salad is gluten-free and suitable for most dietary restrictions if no additional ingredients are added.
