Ingredients
Method
Prepare the Salad
- Spiralize the cucumbers and carrots, then place them in a mixing bowl.
- Add the sliced red onion and chopped cilantro to the bowl.
Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, honey, and minced garlic until well combined.
Combine and Serve
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to enhance flavors.
Nutrition
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Adjust the spiciness by varying the amount of sriracha.
