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Crisp Ginger-Citrus Vegetable Slaw

This vibrant slaw combines thinly sliced cucumbers and carrots with fresh ginger and citrus zest, tossed in a tangy vinegar-based dressing. The dish offers a crunchy, refreshing texture with bright flavors and a lively appearance, making it ideal for summer meals or picnics.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumber, thinly sliced preferably seedless or English cucumber
  • 2 cups carrots, julienned use a vegetable peeler or julienne peeler
  • 1 inch fresh ginger, grated about 1 tablespoon grated
  • 1 zest orange or lemon peel use a microplane for zesting
  • 3 tablespoons white vinegar or rice vinegar for a milder flavor
  • 1 tablespoon honey or agave syrup for a touch of sweetness
  • 1 tablespoon soy sauce adds depth and umami
  • 1 tablespoon olive oil optional, can use sesame oil for more flavor
  • to taste salt and freshly ground black pepper

Equipment

  • Vegetable peeler
  • Sharp knife
  • Large mixing bowl
  • Whisk
  • Measuring spoons

Method
 

  1. Start by peeling the cucumber and slicing it very thinly into rounds or half-moons using a sharp knife or a mandoline for uniform slices.
  2. Next, julienne the carrots with a vegetable peeler or julienne peeler to create fine, matchstick-sized strips.
  3. Grate a small piece of fresh ginger to measure about one tablespoon and add it to a large mixing bowl.
  4. Use a microplane to zest the orange or lemon peel directly over the bowl, releasing fragrant citrus oils that brighten the dressing.
  5. In a small bowl or jar, whisk together the vinegar, honey, soy sauce, and olive oil until well combined, creating a tangy and slightly sweet dressing.
  6. Pour the dressing over the sliced cucumbers and carrots, then toss gently to coat all the vegetables evenly and help them absorb the flavors.
  7. Season with salt and pepper to taste, adjusting the seasoning until the flavors pop, and give everything a final gentle toss.
  8. Let the slaw sit for 5–10 minutes to allow the vegetables to marinate slightly and the flavors to meld beautifully, then serve fresh or chilled.

Notes

This slaw can be stored in an airtight container in the fridge for up to 2 days. Adjust the sweetness or acidity by tweaking the honey or vinegar to suit your preference.