Description
This Carrot and Cucumber Salad is a refreshing, no-cook summer dish packed with crunchy vegetables and bold Asian-inspired flavors. Featuring sesame-ginger dressing and fresh herbs, it’s quick to prepare and perfect as a light side or healthy main.
Ingredients
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1 large seedless cucumber (approx. 300 g), thinly sliced
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1 cup (120 g) julienned carrot slices
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1 tbsp (15 ml) avocado oil
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2 tbsp (30 ml) rice vinegar
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1 tsp (5 ml) sesame oil
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2 tsp (8 g) sugar
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2 tsp (10 ml) low sodium soy sauce
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2 tbsp (8 g) minced fresh cilantro
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2 tsp (6 g) toasted sesame seeds
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¼ tsp (0.5 g) ground ginger
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¼ tsp (0.5 g) crushed red chili flakes (optional)
Instructions
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Wash and slice the cucumber into thin rounds (¼ inch thick).
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Peel and julienne the carrots into fine matchstick strips.
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In a medium bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, soy sauce, cilantro, sesame seeds, ground ginger, and chili flakes (if using).
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Combine cucumbers and carrots in a large bowl, then pour the dressing over. Mix until well coated.
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Cover and refrigerate for at least 20 minutes (or overnight). Serve chilled.
Notes
Marinating longer enhances flavor—overnight is ideal.
Substitute cilantro with mint or Thai basil if desired.
Add chopped peanuts or slivered almonds for extra crunch.
Store leftovers in an airtight container for up to 3 days.
Dressing can be made ahead and mixed just before serving for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Entrées
- Method: No-Cook
- Cuisine: Asian