Description
This Carrot and Cucumber Salad is a crisp, refreshing side dish that bursts with Asian-inspired flavor. With crunchy vegetables, a tangy sesame-soy dressing, and just a hint of heat, it’s a healthy and colorful way to cool down in summer. Perfect for barbecues, picnics, or light lunches.
Ingredients
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1 large seedless cucumber (approx. 300 g), thinly sliced
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1 cup julienned carrot slices (approx. 120 g)
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1 tbsp avocado oil
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2 tbsp rice vinegar
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1 tsp sesame oil
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2 tsp sugar
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2 tsp low sodium soy sauce
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2 tbsp minced fresh cilantro
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2 tsp toasted sesame seeds
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¼ tsp ground ginger
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¼ tsp crushed red chili flakes (optional)
Instructions
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Wash and slice cucumber into very thin rounds (use a mandoline if possible).
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Peel and julienne the carrot into thin matchstick-style strips.
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In a small bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, soy sauce, ground ginger, and optional chili flakes.
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In a large bowl, combine cucumber and carrot.
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Pour the dressing over the vegetables and toss gently to coat.
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Add minced cilantro and sesame seeds; toss once more.
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Cover and refrigerate for at least 20 minutes before serving.
Notes
Lightly salting and draining cucumbers before mixing prevents excess water.
For crunch, add peanuts or slivered almonds just before serving.
Maple syrup or honey can replace sugar if desired.
Gets even more flavorful after chilling overnight.
Add sesame seeds last if prepping ahead of time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-American