A crisp and refreshing mix of cucumbers and carrots, perfect as a light summer side dish or healthy lunch salad.

1 large cucumber, thinly sliced

2 medium carrots, julienned or shredded

2 tablespoons rice vinegar (or white wine vinegar)

1 tablespoon olive oil or sesame oil

1 teaspoon honey or maple syrup

1 teaspoon soy sauce (optional)

Salt and black pepper to taste

1 teaspoon sesame seeds (optional)

Fresh chopped cilantro or parsley for garnish (optional)

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In a small bowl, whisk together the vinegar, oil, honey (or maple syrup), soy sauce (if using), salt, and pepper.

In a large bowl, combine sliced cucumber and julienned carrots.

Pour the dressing over the vegetables and toss to coat evenly.

Let the salad sit for 10–15 minutes in the fridge to allow flavors to meld.

Garnish with sesame seeds and fresh herbs before serving, if desired.

Use a spiralizer or julienne peeler for a fun texture twist.

Add a pinch of chili flakes for a bit of heat.

For a creamy variation, add a spoonful of Greek yogurt or tahini to the dressing.

Best served fresh but can be stored in the fridge for up to 1 day.