Cucumber-Carrot-Rice Vinegar Salad

This is a fresh summer side salad with an Asian flare.

cucumercarrotsalad

Ingredients:

Cucumber

Carrot

Scallion

Ginger, optional (grate frozen, 1/4 tsp)

Cilantro, optional addition

Rice Vinegar

Lime, juice

Agave

Black Sesame Seeds

1. Peel cucumber and carrot.

2. Cut thin slices of the cucumber, carrot, and scallion and add to a bowl.

3. Add vinegar, lime, agave, and sesame seeds.

*Best when sits overnight up to 3 days to “cook” the vegetables.

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