This simple, flavourful side dish brings delicious Asian flavours together in a quick and healthy salad. It adds vitamins A and K, heart-healthy fats, and a fair amount of fibre.

Ingredients

• 2 carrots, peeled into thin ribbons or julienned
• 2 large cucumbers, sliced into coins or ribbons
• A handful of spring onions, diced
• 1 tablespoon sesame seeds (optional)
• 1 teaspoon of dried chili flakes (optional)

Dressing:

• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon sesame or olive oil
• 1 teaspoon honey
• 1 clove garlic, minced or grated
• 1/2 teaspoon fresh ginger, minced or grated

Instructions

1. Slice the carrots and cucumbers into long thin strips. You can use a peeler, a mandoline, or just slice as thin as you can.
2. Whisk all the dressing ingredients together in a small bowl
3. Add the vegetables and the dressing together in a larger bowl and toss together to coat the veggies with the dressing.
4. Leave the salad to stand for about 15 minutes before serving to allow the flavours to blend.
5. Top with sesame seeds and chili flakes, just before serving.

Notes

• Add in more veg if you like (julienned beetroot, peas or green beans, or fresh greens like rocket work well)
• Add tofu or edamame to up the plant proteins!