Makes 4 servings.

1-2 Red Dog cucumbers
1 bunch Red Dog carrots
2-3 green onions, sliced

For the dressing
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon avocado oil or any neutral tasting oil
1 teaspoon toasted sesame oil
1 teaspoon Dijon mustard
1 clove garlic minced
1 tablespoon honey
Salt
Black pepper
1 teaspoon sesame seeds

Peel the cucumber(s) and slice in half or thirds, then slice each piece in half lengthwise, then slice into half-moons. (Optional: Place the chopped cucumber on paper towels with a pinch of salt while you get everything else ready. This helps releasing some of the extra moisture.)

Peel the carrots. Depending on your preference, next either cut them into 1″ matchsticks, julienne them, or shred them.

In a small bowl, whisk together soy sauce, rice vinegar, oil, sesame oil, Dijon mustard, honey, salt, pepper until incorporated.

Slice the green onions, stir them together with the cucumber and carrots. Add a sprinkle of salt and pepper over the veggies, toss in the dressing, sprinkle sesame seeds and serve. Enjoy!