Zen Garden Salad

Ingredients

For the Salad

• 2 medium carrots, julienned
• 1 large cucumber, julienned
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves, chopped
• 1 red chili, thinly sliced (adjust to taste)
• 2 tablespoons black sesame seeds, roasted
• 2 tablespoons white sesame seeds, roasted

For the Sauce

• 3 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 tablespoons roasted sesame seeds, ground
• 1 tablespoon fresh ginger, grated
• 2 tablespoons brown sugar

Instructions

Prep the Vegetables

1. Julienne the carrots and cucumbers into thin strips. Place them in a large mixing bowl.

2. Add bean sprouts, chopped cilantro, sliced chili, and roasted black and white sesame seeds.

Make the Sauce

3. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, minced garlic, ground roasted sesame seeds, fresh ginger, and brown sugar. Adjust sweetness and saltiness to your taste.

Combine and Toss

4. Pour the sauce over the prepared vegetables in the mixing bowl.

5. Gently toss everything together to evenly coat the vegetables with the sauce.

Serve

6. Serve the salad immediately for the freshest taste and crunch. Optionally, you can garnish with additional sesame seeds and cilantro leaves.