סלט כרוב וגזר פריך עם רוטב שום-שומשום

מצרכים

• ½ small purple cabbage, finely shredded (about 4 cups)
• 1 large carrots, julienned (about 1 cups)
• 4 medium cucumbers, thinly sliced (about 4 cups)
• ½ tsp fine salt
• 2 garlic cloves, finely minced
• 1 tsp chili powder, or to taste
• ½ cup white sesame seeds
• ½ tsp black pepper
• ⅓ cup avocado, canola, or sesame oil
• 2 tbsp light soy sauce
• 1 tbsp balsamic vinegar
• Optional: ¼ cup fresh cilantro, chopped
• 1. Finely shred the purple cabbage, julienne the carrots, and thinly slice the cucumbers.
• 2. Combine the prepared vegetables in a large bowl and season with ½ tsp fine salt.
• 3. In a separate heatproof bowl, combine the minced garlic, chili powder, and white sesame seeds.
• 4. Heat the oil until hot and shimmering, then carefully pour it over the garlic, chili, and sesame.
• 5. Add the light soy sauce, balsamic vinegar, oyster sauce, sugar, and ¼ tsp salt to the dressing.
• 6. Let the dressing cool slightly, then pour it over the vegetables.
• 7. Toss everything together until evenly coated.
• 8. Add the optional chopped cilantro and serve.