Description
This Cucumber & Carrot Noodle Salad is a crisp and refreshing blend of fresh cucumbers and carrots, tossed in a zesty sesame-soy dressing. This salad is a colorful twist on Korean cucumber salad, makes a refreshing lunch or a light snack.
Ingredients
Scale
- 1 cucumber, thinly sliced
- 1 carrot, peeled
- 1 scallion, thinly sliced (both the whites and greens)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tsp ginger paste
- 1 clove of garlic, pressed
- 1 tbsp maple syrup or sugar
- 1 tsp of red pepper flakes
- 1 serving noodles
Instructions
- Thinly slice the cucumber. Peel the carrot and cut into thin ribbons using a knife or a peeler.
- Add the cucumber and carrot to a jar.
- Add the soy sauce, rice vinegar, sesame seeds, peanut butter, sesame oil, minced ginger, garlic, red pepper flakes, maple syrup, chopped scallion to the jar.
- Close the lid and shake vigarously to mix.
- Cook the instant noodles according to package instructions. Drain and rinse.
- Add the noodles to the jar and shake to mix well again.
- Serve in a plate and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Meal
- Method: mixing
- Cuisine: Asian, Korean-inspired