Sesame Carrot & Cucumber Ribbon Salad

Sometimes the simplest salads are the most beautiful. Shaving carrots and cucumbers into long, thin ribbons makes them feel elegant and tender, and they soak up a bright dressing in seconds.

Why ribbons?

Chunky slices sit on the plate; ribbons curl, tangle and catch the dressing on every surface. They're crisp but tender, and look gorgeous piled high in a bowl.

The flavors

Sweet carrots, cool cucumber, a tangy vinaigrette with lemon and vinegar, a little olive oil and a touch of honey or maple. Fresh herbs and toasted sesame finish it off.

Tips

• Pick firm vegetables. They make the cleanest ribbons.
• Dress lightly. Ribbons absorb dressing fast.
• Salt at the end. Salt pulls water out of the cucumber.
• Chill briefly, but serve within a few hours.

Add-ins

• Crunch: toasted almonds, peanuts or sunflower seeds.
• Heat: sliced chili or a few drops of chili oil.
• Fruit: thin apple slices or orange segments.
• Protein: chickpeas, edamame or grilled tofu.

Serving

It's lovely with grilled food, rice bowls, wraps and spicy dishes, because it cools and refreshes.

Leftovers keep for a day in the fridge. Drain any liquid before serving.

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