Umami flavors paired with crunchy and fresh ingredients.
Serves 1
You will need:
1 cucumber
1 carrot, peeled
1 tablespoon lime juice
2 teaspoons kecap manis (or sweet soy sauce)
1 teaspoon sesame oil
1 teaspoon maple syrup
1⁄2 teaspoon flaked salt
2 teaspoons sesame seeds, toasted
1⁄2 cup edamame beans
1 shallot, thinly sliced
2 tablespoons coriander, leaves only
1 long red chili, thinly sliced
small handful of snow pea sprouts
small handful of alfalfa sprouts
2 tablespoons flaked coconut, toasted
2 tablespoons fried shallots
1 cucumber
1 carrot, peeled
1 tablespoon lime juice
2 teaspoons kecap manis (or sweet soy sauce)
1 teaspoon sesame oil
1 teaspoon maple syrup
1⁄2 teaspoon flaked salt
2 teaspoons sesame seeds, toasted
1⁄2 cup edamame beans
1 shallot, thinly sliced
2 tablespoons coriander, leaves only
1 long red chili, thinly sliced
small handful of snow pea sprouts
small handful of alfalfa sprouts
2 tablespoons flaked coconut, toasted
2 tablespoons fried shallots
- Using a spiralizer, process the cucumber and carrot and place into a bowl with the lime juice, kecap manis, sesame oil, maple syrup, and salt. Let stand for 15 minutes.
- Add sesame seeds, edamame beans, shallots, carrot, coriander, red chili, snow pea sprouts, and alfalfa and pour into a bowl.
- Top with toasted coconut and fried shallots.
- Serve immediately!
TIP:
Photography by
Photography+food styling by Kristin Buesing
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