Crunchy Carrot & Cucumber Salad

Ingredients:

• 2, English Cucumbers
• 1 large, carrot
• 1/4 cup, chives - chopped
• 3 tbsp, il Fustino Kaffir Lime & Ginger Vinegar
• 2 tbsp, soy sauce
• 1 tsp, Hot Crispy Oil - Or your favorite chili crisp
• 1 tbsp, gochugaru peppers - Can be substituted with a pinch of red chili flakes
• 1 tbsp, sesame oil
• 2 cloves, garlic - minced
• sesame seeds - for garnish

Directions:

Note: We used a julienne peeler for this recipe, if you do not have one you will cut the vegetables in thin matchstick like pieces with a sharp chef's knife.

Start julienning the cucumbers. Peel the carrot and julienne it as well, set aside. 

In a mixing bowl, whisk together the vinegar, soy sauce, Hot Crispy Oil, gochugaru peppers (if using), sesame oil and minced garlic. Add the julienned cucumbers and carrots to the sauce and toss to coat. Let marinate in the sauce for 15 minutes.

Once the salad has marinated: Fold the chopped chives into the mixture and move into a serving dish.

Garnish with sesame seeds and enjoy!