10 de febrero de 2016

Asian Cucumber and Carrot Salad RECIPE FOR YOU TODAY

Asian Cucumber and Carrot Salad
1 large cucumber, thinly sliced (I use an English cucumber.)
1 large carrot, julienned
1 tablespoon grape seed oil
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds

Combine the cucumbers and carrots in a bowl and set aside.

In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.

Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight. Serves about 4.

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