Carrots and cucumbers are inexpensive vegetables, and organic varieties can be found at most supermarkets. More importantly, my kids like them. I made them pretty with a thick julienne cut, and tossed them with a ginger sesame dressing. Crispy, crunchy, yum.
I served this up as a side to eggrolls and rice. We’ve also enjoyed this as a snack, sort of an alternative to veggies with ranch dressing. Look for unwaxed cucumbers and don’t peel them because the skins contain lots of vitamins. Also, non organic cucumbers are waxed with synthetic waxes that may contain chemical residues.
I make this dressing with Rice Vinegar. Rice Vinegar is so mild that I find it unnecessary to add oil. Simple whisk it up with a bit of grated ginger and sesame seeds. Fresh ginger is rather fibrous, so I used a microplane to grate it. Feel free to adjust the amount of ginger to your taste. Or leave it out altogether.
This can be made ahead and stored in the refrigerator. Throw the leftovers in the lunchbox the next day.
Disclosure: This post contains Amazon links which are affiliate links from which I will earn commission. More on my affiliate link policy.