- Stir vinegar with sugar, salt, chili garlic sauce and sesame oil in a large bowl until sugar is dissolved.
- Slice cucumber in half lengthwise, then into quarters crosswise. Using a mandolin, julienne cucumber, carrots and shallot.
- Toss vegetables in rice-vinegar mixture. Serve immediately or refrigerate up to one day.
This salad gets better the longer it sits. Excellent as a side salad, burger topping or pita filling. For best results, do not run the cucumber back and forth across the cutting blade; only run it only in one direction.
Protein 1 g
Carbohydrates 8 g
Fibre 1 g
Sodium 160 mg