Cucumber and Carrot Salad with Spicy, Hot Asian Dressing

Summary

Ingredients

• 0.5 ½ cucumber (s), organic
• 1 carrot (s)

For the dressing:

• 0.5 clove ½ (s) garlic, crushed
• 0.25 teaspoon ¼ ginger, peeled, grated
• 0.5 tablespoon ½ rice vinegar
• 0.5 tablespoon ½ soy sauce, light
• 1 teaspoon sriracha sauce, possibly less
• 1 teaspoon mirin
• some sugar
• 0.75 tablespoon ¾ sesame oil, light
• some sesame oil, dark
• possibly salt

To garnish:

• some coriander leaves
• some chilli pepper (s), without seeds, very finely diced

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Instructions

1. Wash the cucumber and carrot, peel the carrot, cut both into strips with the julienne or spiral cutter.
2. For the dressing, mix garlic, ginger, vinegar, soy and sriracha sauce with mirin, sugar and sesame oil, mix with the vegetables and let everything stand for about ten minutes, covered. Then season to taste and serve sprinkled with coriander leaves and chilli cubes.
3. Tip: The Sriracha sauce can be very spicy, so it is better to approach it slowly in terms of quantity.