Cucumber Carrot Detox Salad
In a world of complicated diets and processed foods, the Cucumber Carrot Detox Salad is a refreshing return to the basics. It embodies the idea that healthy eating doesn’t have to be boring or bland. With vibrant colors, layers of texture, and flavor notes that dance on the tongue, this Summer Salad is a reminder that wholesome food can—and should—be joyful to eat.
Ingredients
- 1 large cucumber
- 1 medium carrot
- 2 green onions thinly sliced
- 2 tbsp olive oil
- 1 tsp sugar optional, or use honey
- 1 tbsp low-sodium soy sauce
- ½ tsp paprika
- ¼ tsp tienchi ginseng powder Panax notoginseng
- 1 tbsp apple cider vinegar
- Salt to taste
Instructions
Prep Cucumber
- I slice 1 large cucumber into thin rounds or strips, sprinkle lightly with salt, and let sit for 10 minutes to release moisture. I pat dry with a paper towel.
Prep Carrot and Onions
- I peel and julienne 1 medium carrot into thin strips and thinly slice 2 green onions, adding both to a large mixing bowl with the cucumber.
Make Dressing
- In a small bowl, I whisk 2 tbsp olive oil, 1 tsp sugar (if using), 1 tbsp soy sauce, ½ tsp paprika, ¼ tsp ginseng powder, and 1 tbsp apple cider vinegar until smooth.
Toss Salad
- I pour the dressing over the vegetables, tossing gently to coat evenly, ensuring every piece is flavorful.
Chill and Serve
- I refrigerate the salad for 10–15 minutes to meld flavors, then serve cold as a revitalizing Summer Salad or snack.