Preparation

• Slice the English cucumber in half or third, then slice each piece in half lengthwise, then slice the cucumber in 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). Peeling is optional per taste, I half-peeled mine, you can keep the skin or fully peel.
• Peel the carrots, then cut them into matchsticks or julienne. You can use a julienne peeler if you have one, or slice the carrots in 1-inch pieces, then slice in half lengthwise, then slice each piece into sticks. (shredded carrots work too)
• 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!