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Ribbon the carrots and cucumber thin using a Y peeler.
Sprinkle the ribboned carrots and cucumber with sea salt and let sit for 10 minutes, then drain off the water.
Shred the red cabbage thinly.
Toss the ribboned carrots and cucumber with parsley, scallions, garlic, pomegranate seeds, pumpkin seeds, and sesame seeds.
Whisk together sesame oil, soy sauce, rice vinegar, lemon juice, honey, spicy chili crisp, and a pinch of sea salt.
Pour the dressing over the salad and toss to combine.
Serve immediately and enjoy.
