Cucumber and Carrot Salad with Ginger Dressing
Ingredients
- ⅔ cup rice wine vinegar
- 3 T. toasted sesame oil
- 1 T. grated fresh ginger
- 2 T. honey or brown sugar
- 2 t. soy sauce
- ½ t. black pepper
- ¼ t. red pepper flakes
- 2 regular cucumbers or one English cucumber, thinly sliced
- 1 medium carrot, grated, or a handful of matchstick carrots
Instructions
- Put everything in a medium bowl except the cucumbers and carrots. Whisk well to combine and dissolve the honey or sugar.
- Add the vegetables and toss.
- Put the salad in a quart container with a tight lid and add the remaining dressing. Store in the refrigerator, turning the container to coat the vegetables every so often the first couple of hours. It will keep nearly a week in the fridge.