Set up the Vegetables:
Give the carrots and cucumbers good washing. To cut the cucumber into thin rounds, use a mandoline slicer or a sharp knife. Thinly slice the carrots.
Putting on the Dress:
In a small bowl, thoroughly dissolve the sugar in the avocado oil, rice vinegar, sesame oil, and soy sauce. Stir in the ground ginger and, if using, the crushed red chili flakes. This will provide a welcome spicy bite to the dressing.
Mix salad with dressing.
Julienne the carrots and slice the cucumber in a bigger mixing dish. Spoon the dressing over the veggies and gently toss to cover each item equally.
Chill and Serve: Before serving, allow the salad to marinade in the refrigerator for ten to fifteen minutes. This stage improves the salad’s taste in general and helps the flavors blend.
For a final flourish and a hint of refinement, scatter the top with toasted sesame seeds and chopped fresh cilantro just before serving.
