Description
A refreshing and vibrant Cucumber Carrot Salad with an Asian-inspired dressing, perfect for a light meal or side dish.
Ingredients
- 2 medium cucumbers, thinly sliced
- 2 large carrots, julienned
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers and julienned carrots.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well combined.
- Pour the dressing over the cucumber and carrot mixture. Toss gently to coat all the vegetables evenly.
- Season with salt and pepper to taste.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Just before serving, sprinkle with sesame seeds and chopped cilantro if using.
Notes
- For a crunchier texture, add thinly sliced bell peppers or radishes.
- To make it spicier, add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg