This summer salad is full of vitamin-rich vegetables. It is dressed in a slightly spiced vinaigrette that goes well with the refreshing cucumber. A few nuts sprinkled on top supply healthy plant protein.
Nutrition Facts
Serving Size 1/2 recipe
Amount Per Serving
130
Calories% Daily Value*
13%
Total Fat 8.3g6%Saturated Fat 1.1g
Trans Fat 0g
0%
Cholesterol 0mg8%
Sodium 195mg4%
Total Carbohydrate 12.6g13%
Dietary Fiber 3.7gSugars 5.2g
Protein 3.5g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Yield: 2 servings
Preparation time: 15 minutes
Ingredients
- 3 small cucumbers, such as Persian cucumbers
- 1/8 tsp fine ground sea salt
- 2 medium carrots, cut into matchsticks
- ¼ tsp dark sesame oil
- ¼ tsp unseasoned rice vinegar
- ¼ tsp sriracha hot sauce
- ¼ cup raw cashews
Directions
- Use a vegetable peeler to cut the cucumbers into thin ribbons. Place the cucumber ribbons in a medium bowl. Sprinkle with the salt and let sit for 10 minutes.
- Squeeze the cucumbers to extract excess water and drain. Add the carrots to the bowl.
- Add the sesame oil, rice vinegar and sriracha. Stir the salad well. Sprinkle with cashews and serve.