Cucumber and Carrots Korean Salad (Gift-Wrapped)

Nice side dish for tofu or any of your favorite protein source like prawn, beef, chicken, etc. and then with a bowl of jasmine rice.

Ingredients:

1 cup shredded cucumber (remove the seeds before shredding)

1 cup shredded carrots

Carrots and cucumber for making ribbons and flowers (optional)

Dressing:

   ½ cup cilantro or coriander

   2 cloves of garlic, minced and sliced in small pieces

   1 tbsp soy sauce

   2  tbsp rice vinegar or white vinegar seasoned with a little sugar depending on your              preferred sweetness

   1 tsp sesame oil

   1/2 tsp dried red chilli flakes or depending how spicy you want 

Garnish:

   sesame seeds             

   dried red chilli flakes

Directions:

1. Shred the carrots and cucumber.  Put the cucumber and carrots in two separate bowls.
2. Combine the dressings then whisk in a small bowl.  Adjust the taste depending on your preference. Set aside.
3. Divide the dressing into 2 then dress the cucumber and carrots separately if you will plate them separately.  Otherwise you may combine cucumber and carrots then dress together.
4. Put the carrots in a cylindrical mold on the plate.
5. Put the cucumber in a rectangular mold on the plate
6. Use peeler to make carrot and cucumber ribbons.  Make flowers from cucumber and carrots for decorations.
7. Decorate your salad with ribbons and flowers and then garnish with sesame seeds and red chilli flakes.