Japanese Cucumber Salad

Today’s recipe is so easy and perfect for this summer! I hope you give it a try.

  • 1 English Cucumber
  • 2-3 Carrots
  • ¼ C Rice Vinegar
  • 1 tspn Soy Sauce
  • ½ tsp Toasted Sesame Seeds
  • ½ Tsp Black sesame Seeds
  • ¼ Tsp Crushed Red Pepper
  • Salt to taste

To make the dressing combine the  soy sauce with the rice vinegar and season with half the sesame seeds, and  half the crushed red pepper and salt to taste.  Stir well and set aside until you are ready to use it.

Wash and disinfect the vegetables.
Peel off the carrots, and then cut the ends from each carrot.  Now with a potato peeler, shred the carrots, by using  the peeler you will end up with very long and wide strips. (watch the video for more instructions.) Place the carrot strips in a bowl.

Now cut the ends from the cucumber. Peel the cucumber to leave alternating green stripes. Now cut the cucumber in half, lengthwise, then scoop out some of the seeds and pulp from each cucumber half.  Using the potato peeler, shred the cucumber into long strips.

Place the cucumber strips in between paper towels to remove the excess moisture.  
After three minutes, place the cucumber strips in the same bowl with the carrot strips, toss together and then season them with the rest of the sesame seeds, crushed red pepper and a pinch of salt, then add in dressing and toss everything again until the cucumber and carrots are well coated with the dressing, and serve immediately.