Eating My Skincare · Episode 04
Skin-Boosting
Carrot & Cucumber
Salad
This one came together because I kept seeing retinol everywhere - in serums, in skincare routines, all over my FYP. And I started thinking about where retinol actually comes from. Turns out beta-carotene, which your body converts to Vitamin A, is basically the food version of it. Carrots are one of the best sources. So what if I just made a really good carrot salad and ate it every week?
Turns out, it's also just a really good salad. The dressing is simple - soy sauce, rice vinegar, sesame oil, a squeeze of lime - but it comes together so well. I got everything from Whole Foods and it took me maybe 15 minutes. I added chicken to make it a full meal, but honestly it works beautifully on its own too.
The jalapeño is optional but I always add it. A little heat goes a long way.
Beta-carotene
Carrot
Your body converts beta-carotene into Vitamin A, the same family as retinol. It supports cell turnover and that glow people always ask me about - just from food instead of a bottle.
Silica + hydration
Cucumber
Cucumber is 96% water. It also has silica for collagen support. It sounds simple but it's genuinely one of the most hydrating things you can eat.
Quercetin
Red onion + jalapeño
A natural antioxidant that helps with redness and inflammation. Red onion is one of the best food sources of it - another reason not to skip it even if you think you don't like raw onion.
What you'll need
The salad
The dressing
How to make it
Ribbon the carrot and cucumber
Using a vegetable peeler, run it along the length of the carrot and cucumber to create long, thin ribbons. Rotate as you go - this makes the texture so much better than chopping.
A Y-peeler works best. Don't worry about making them perfect - variation in width looks great in the bowl.
Slice the red onion and jalapeño
Slice the red onion as thin as you can. Dice the jalapeño small if using, discarding the seeds if you want less heat.
Make the dressing
Add soy sauce, rice vinegar, sesame oil, and a good squeeze of lime into a small bowl and mix together. Taste - it should be tangy, a little salty, with a nice sesame finish.
Combine and dress
Add the ribboned carrot, cucumber, red onion, and jalapeño to a large bowl. Pour the dressing over and toss gently. Add the cilantro and give it one more light toss.
If adding chicken, slice thin and lay it over the top rather than tossing it in - it looks much better and keeps the ribbons from getting crushed.
Mix the salad and enjoy
Eat immediately for the best crunch. Leftovers keep in the fridge for up to two days - the ribbons soften slightly but it's still delicious.
