Ginger-Sesame Carrot & Cucumber Salad
A quick, tangy, and refreshing salad infused with ginger and sesame flavors. Perfect as a summer side or light meal!
Equipment
- large saucepan
- Grater for ginger and garlic
- Large mixing bowl
Ingredients
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated gingerroot
- 2 cloves garlic grated
- 2 teaspoons tamarind paste
- 2 tablespoons 30 ml rice vinegar
- 2 tablespoons 30 ml water
- 2 large-size carrots peeled and shredded
- 1 English cucumber cut in half lengthwise and finely sliced into half-moons
- 1½ teaspoons poppy seeds
- 1½ teaspoons sesame seeds
- 2 tablespoons 12 g finely chopped scallion (optional)
- ½ teaspoon fine sea salt to taste
Instructions
- In a large saucepan, heat the toasted sesame oil over medium heat.
- Add the grated ginger and garlic, cooking until fragrant (about 1-2 minutes).
- Stir in the tamarind paste, rice vinegar, and water.
- Continue stirring until the tamarind is fully dissolved.
- Add the shredded carrots to the saucepan and cook for 2 minutes, allowing them to slightly soften and absorb the sauce.
- In a large mixing bowl, combine the sliced cucumber half-moons with the cooked carrots and sauce mixture.
- Toss until well combined.
- Sprinkle the poppy seeds, sesame seeds, chopped scallion (if using), and fine sea salt over the salad.
- Toss gently.
- Chill the salad in the refrigerator for 1 hour to enhance the flavors.
- Stir before serving.
Notes & Wine Advice
Serving Tip:
Serve chilled as a refreshing side dish or pair with a light protein like tofu or grilled fish.
Wine Advice:
Pair with a dry Sauvignon Blanc or a light rosé to complement the fresh and tangy flavors.
Nutrition values
Calories: 75 kcal | koolhydraten: 11 g | Eiwitten: 2 g | Vet: 3 g | Suiker: 5 g