Summertime Cucumber Carrot Salad

Gluten-free, vegan & raw! This delicious salad is hearty enough for a main dish, and can also work as a side.  

All the herbs & veggies (except the edamame) came either from my garden or my fantastic CSA pickup with Farm Chicks Produce.

Next time I make this, I'll amp up the beauty factor by shredding the carrots in my food processor or cutting the veggies with a spiralizer.

Due to the dressing and the cut cucumbers, it's best eaten the day it's made.

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INGREDIENTS:
Salad

• 2 large cucumbers Julienned (inner cores omitted)
• 2 large carrots, cut with peeler or spiralized
• 1 tsp kosher or himalyan salt
• 8 mini or 1 regular size red pepper, chopped
• 3/4 cup frozen edamame, thawed and drained
• 1 green onion, chopped
• 2 TBSP cilantro, chopped

Dressing

• 2 TBSP rice vinegar
• 2 TBSP gluten free tamari (or GF soy sauce, or coconut aminos)
• 2 TBSP grated ginger
• 1/2 TBSP maple syrup
• Juice from 1/2 lime
• salt and pepper to taste

DIRECTIONS:

• Julienne cucumbers and place in colander. Toss with salt and allow to drain in sink for at least 15 minutes. 
• Prepare dressing by combining all ingredients
• In a separate large bowl, mix prepared carrots, peppers, edamame
• Transfer cucumbers to a clean dish towel and pat dry.  Mix them in veggie bowl.
• Toss veggies with 2-3 TBSP of the dressing, or to desired coating. (the recipe will make more - don't dump the whole thing in!)
• Top with sesame seeds, onions, and cilantro