A super tasty carrot cucumber salad for everyone who likes it a bit spicy. It's quick to prepare and perfect as a side dish or a light meal.
3 Portions · 901 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
3
Peel the carrots and cut them into very thin strips or slices with a peeler or a vegetable slicer.
Peel the cucumber, halve it lengthwise, and also cut it into thin half-moons.
Peel the red onion, halve it, and cut it into fine strips.
Finely chop the garlic cloves.
Put the toasted sesame seeds, soy sauce, Sriracha, sweet and sour sauce, dark rice vinegar, honey, sesame oil, and lemon juice into a large bowl.
Add the finely sliced red onion and chopped garlic.
Season with a pinch of salt and pepper. Mix everything well until a homogeneous marinade forms.
Add the prepared carrots and cucumbers to the marinade in the bowl.
Mix everything thoroughly so that the vegetables are completely covered with the marinade.
Cut the spring onions into fine rings and add them to the salad.
Roughly chop the peanuts and mix them into the salad as well.
It's best to let the salad sit for a short while before serving so that the flavors can combine well. Enjoy your meal!
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.
