Description
A refreshing and crunchy salad featuring a mix of thinly sliced cucumbers and julienned carrots, tossed in a flavorful Asian-inspired dressing and garnished with sesame seeds and green onions. This Cucumber Carrot Salad is a perfect addition to any meal, especially during the summer months.
Ingredients
Scale
Cucumber Carrot Salad:
- 2 medium cucumbers (thinly sliced)
- 2 medium carrots (peeled and julienned)
Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon salt
Garnish:
- 1 tablespoon sesame seeds (toasted)
- 1 green onion (thinly sliced)
- Red pepper flakes to taste (optional)
Instructions
- Combine Vegetables: In a large bowl, mix the cucumbers and carrots.
- Prepare Dressing: In a small bowl, combine rice vinegar, sesame oil, soy sauce, honey, ginger, and salt.
- Toss with Dressing: Pour the dressing over the vegetables and toss to coat.
- Let Sit: Allow the salad to sit for 10–15 minutes for the flavors to blend.
- Garnish and Serve: Sprinkle with sesame seeds, green onions, and red pepper flakes before serving. Enjoy chilled or at room temperature.
Notes
- For extra crunch, chill the vegetables before tossing.
- You can spiralize the carrots and cucumbers for added texture.
- Adjust vinegar and honey to taste preferences for the ideal sweet-tangy balance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
