Carrot Noodle Salad

🛒 Ingredients

• Carrots 200 g · 82 kcal
• Cucumber 100 g · 15 kcal
• Red Bell Pepper 50 g · 16 kcal
• Fresh Cilantro 5 g · 1 kcal
• Rice Vinegar 15 g · 3 kcal
• Tamari (Gluten-Free Soy Sauce) 15 g · 12 kcal
• Toasted Sesame Oil 5 g · 44 kcal
• Fresh Ginger (grated) 5 g · 4 kcal
• Fresh Garlic (minced) 3 g · 5 kcal
• Maple Syrup 5 g · 13 kcal
• Toasted Sesame Seeds 3 g · 16 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Using a spiralizer, create noodles from the carrots. Thinly slice the cucumber and red bell pepper into matchsticks.
2. For the dressing, combine rice vinegar, tamari, sesame oil, grated ginger, minced garlic, and maple syrup in a small bowl; whisk until well combined.
3. In a large bowl, combine the carrot noodles, sliced cucumber, red bell pepper, and fresh cilantro. Pour the dressing over the vegetables and toss gently to coat evenly.
4. Garnish with toasted sesame seeds before serving. Serve immediately or chill for 15-20 minutes for a colder salad.