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Ingredients
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Vegetables & Fruits
Dressing
Method
Prepare Vegetables & Fruit
Peel and julienne carrots
Peel the carrots and trim the ends. Using a sharp knife or a julienne peeler, cut the carrots into thin matchsticks about 2–3 inches long. If you prefer a softer texture, briefly blanch the carrot matchsticks in boiling water for 30–45 seconds then plunge into ice water; drain well.
Slice cucumber
Trim the cucumber ends. If the skin is waxed or thick, peel in alternating strips or fully peel. Slice the cucumber in half lengthwise and use a spoon to scrape out large seeds if present. Thinly slice at an angle or julienne to match the carrot shape so pieces are similar size for a harmonious bite.
Prepare avocado
Cut the avocado in half, remove the pit, and gently score the flesh in a crosshatch pattern without cutting through the skin. Scoop the avocado from the skin with a spoon and either toss the cubes immediately with a little lemon juice to prevent browning or slice into wedges depending on presentation.
Chop aromatics & herbs
Thinly slice the green onions (white and light green parts). Roughly chop the cilantro or mitsuba if using. Measure out toasted sesame seeds.
Make Dressing
In a small bowl or jar, combine the soy sauce, rice wine vinegar, sesame oil, neutral oil, honey (or agave), lemon juice (if using), grated ginger, and minced garlic. Add red pepper flakes if you want heat, plus salt and black pepper. Whisk or shake vigorously until the honey dissolves and the dressing is emulsified. Taste and adjust: more vinegar for acidity, more honey for sweetness, or a dash more soy for saltiness.
Assemble & Finish
Place the prepared carrots and cucumber in a mixing bowl. Drizzle about two-thirds of the dressing over the vegetables and toss gently to coat evenly. Fold in the avocado pieces carefully so they retain shape. Taste and add remaining dressing as needed — you may not need all of it.
Arrange the salad on a serving plate or divide among bowls. Sprinkle the sliced green onions, chopped cilantro (if using) and toasted sesame seeds over the top. Serve immediately so the avocado remains fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day; add a little extra lemon juice before serving if the avocado shows slight browning.