Cucumber and Carrot Salad (Asian inspired) SoofKimberlyBiancaangeliqueChiaraBiancaCherylAnonymousAjay
This vibrant Asian-inspired cucumber and carrot salad combines fresh crisp veggies with a tangy and slightly sweet dressing. Quick pressure cooking preserves the perfect crunch and infuses delicate flavors for a refreshing and satisfying side dish perfect for warm days and easy meals.
Ingredients
Ingredients
- 2 large cucumbers julienned
- 2 large carrots julienned
- 1 tablespoon grape seed oil optional, can skip or substitute for oil-free
- 2 tablespoons rice vinegar or 1 tablespoon white wine vinegar
- 1 teaspoon sesame seed oil
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce or tamari
- 0.5 tablespoon toasted sesame seeds mixed with 0.5 tablespoon black sesame seeds
- 0.25 teaspoon salt
- 0.25 teaspoon ginger powder
- to taste ground white pepper
Instructions
Instructions
- First, you gotta julienne your cucumbers and carrots real thin. Toss those in a big bowl so they got room to breathe.
- Next, mix your grape seed oil, rice vinegar, sesame seed oil, maple syrup, soy sauce, salt, and ginger powder in a small bowl. Whisk that up until everything’s blended and shiny.
- Pour your dressing over the veggies and toss gently but good, so every piece is all coated.
- Now, place this big bowl of salad into the pressure cooker on the trivet or a steam basket. Seal the lid and get ready to cook.
- Cook for just 1 minute under pressure. It's super short 'cause you want that tender pull but no sogginess. Quick release the pressure by opening the valve and listen for that hiss.
- When the float valve drops, open the lid and sprinkle on the toasted sesame seeds and black sesame seeds. Toss it lightly again to make everything spread out nice and even. Let it sit for 10 to 15 minutes so those flavors relax together.
Notes
Serve fresh or chilled. This salad keeps well in the fridge for 2-3 days. For longer freshness, wrap container with a damp paper towel before sealing. Can skip pressure cooker step for a raw version.