Description
Cucumber and carrot salad is a delightful, vibrant dish that combines the freshness of crisp cucumbers with the sweetness of shredded carrots. This Asian-inspired salad is not only a feast for the eyes but also a burst of flavor, thanks to its tangy dressing made with rice vinegar, soy sauce, and honey. Perfect as a side for grilled meats or enjoyed on its own as a healthy snack, this salad brings brightness to any meal. With its quick prep time and customizable ingredients, it’s an ideal addition to your spring gatherings or weeknight dinners.
Ingredients
Scale
- 1 English cucumber (sliced)
- 1 1/2 cups pre-shredded carrots
- 1/4 cup finely chopped parsley or cilantro
- 1/4 cup green onions (sliced)
- 1 tbsp rice vinegar
- 1 tbsp apple cider vinegar
- 2 tsp low sodium soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 1/2 tbsp sesame seeds
- 1/16 tsp ginger
- 1/2–1 tsp crushed red peppers (optional)
- Salt and pepper (for taste)
- 2 tsp garlic (finely minced)
- 2 tsp sesame oil
Instructions
- In a small bowl, mix rice vinegar, apple cider vinegar, soy sauce, sugar, honey, sesame oil, sesame seeds, and optional crushed red peppers. Season with salt and pepper.
- In a large bowl, combine sliced cucumbers, shredded carrots, chopped parsley/cilantro, sliced green onions, and minced garlic. Drizzle with additional sesame oil and toss gently.
- Pour the dressing over the vegetable mixture and toss until well coated. Adjust seasoning if needed and garnish with extra sesame seeds or green onions before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 8g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg