Reserve all vegetable skins/peels/leftovers for soup stock.
On a cutting board or using a mandalin, slice the cucumbers (about 1/4” thick) and carrots the same size (we don’t believe in peeling either but do so if you like). Add them to a medium sized bowl. Thinly slice the red onion into strips after removing the skins. Add the red onions in with the veggies.
Add the sesame oil, rice vinegar, soy sauce, and sesame seeds. Mince a garlic clove and add to the bowl, mixing well. Put in a tight fitting container and refrigerate.
Roughly chop the mint and cilantro. In a baggy, combine the mint and cilantro (you’ll mix in before serving both days to avoid the herbs getting soggy) and refrigerate.

Follow us