Ingredients:

  • 2 Large Carrots, peeled and ribboned
  • 1 English Cucumber, thinly sliced into rounds
  • 1 cup Fresh Romaine or Butter Lettuce, torn
  • 0.5 tsp Sea salt
  • 2 tbsp Rice vinegar
  • 1 tbsp Soy sauce
  • 1 tsp Toasted sesame oil
  • 1 tsp Honey
  • 1 tsp Fresh ginger, grated
  • 1 clove Garlic, minced
  • 1 tbsp Toasted sesame seeds
  • 2 Green onions, thinly sliced

Instructions:

  1. Slice the English cucumber into thin rounds. Place them in a colander over a bowl and sprinkle with 1/2 tsp sea salt. Let sit for 10 minutes to draw out excess moisture.
  2. While cucumbers drain, use a Y-peeler to shave the carrots into long, thin ribbons, stopping when you reach the woody core.
  3. In a small glass jar or bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until the dressing is emulsified and the honey is dissolved.
  4. Pat the salted cucumbers thoroughly dry with a paper towel to remove the expressed water and excess salt.
  5. In a large mixing bowl, combine the carrot ribbons, dried cucumber rounds, and lettuce. Pour the dressing over the vegetables and toss gently to coat.
  6. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for maximum crunch.