Cucumber Carrot Asian Ribbon Salad

One of the many reasons I decided to start a blog is because I LOVE to photograph my cooking creations. I mean, I honestly should have been a food photographer. I’m not sure why I find pictures of food so darn intriguing, but I do! I love to cook. I’m no chef. I don’t put a piece of food in my mouth & start reciting what ingredients I taste,
“Oh, there’s too much rosemary in this.” (What’s rosemary again?)
The truth is, I don’t even consider myself to be that good of a cook (I’m just pretty average). However, I can surely read a recipe, do my own tweaking, make it taste good and look pretty. (Isn’t that what you’re supposed to do?)
So, here it is…my first official blog recipe and food picture (don’t get too excited)! 🙂

Simple Cucumber/Carrot Asian Ribbon Salad

1 cucumber
1 carrot
1/2 a pear
1 TBS rice vinegar
1 TBS honey
1 tsp sesame seeds
a dash of ginger
Salt & Pepper to taste

How to put it all together:
Use a vegetable peeler to peel down the carrot and cucumber to make long ‘ribbons’.
Cut your pear into small strips. (julienne, if you’re fancy)
Set cucumber/carrot ribbons & pear aside
Whisk all the other ingredients together to make the dressing
Toss your cucumber & carrot ribbons with the dressing
Season with as much salt & pepper as you’d like (or none at all)
Garnish with the pear
Add more sesame seeds on top to make it look pretty! (I kind of over did it, I admit)
Chill in the refrigerator for about 30 minutes
Serve chilled.
Serving Size: enough for a salad for one


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