Carrot and Cucumber Salad
If you’re in search of a light and refreshing side dish that can elevate any meal, this Carrot and Cucumber Salad is the perfect choice. Combining crisp cucumbers and vibrant carrots with a tangy, Asian-inspired dressing, this salad is not only visually appealing but also bursting with flavor. Ideal for summer gatherings or as a quick lunch option, it requires minimal preparation—perfect for busy weeknights. Whether enjoyed on its own or paired with grilled chicken or vegetable spring rolls, this salad is sure to impress.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4
- Category: Salad
- Method: No cooking involved
- Cuisine: Asian
Ingredients
Scale
- 1 large seedless cucumber
- 1 cup julienned carrot slices
- 1 tbsp avocado oil
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp sugar
- 2 tsp low sodium soy sauce
- 2 tbsp minced fresh cilantro
- 2 tsp toasted sesame seeds
- 1/4 tsp ground ginger
- 1/4 tsp crushed red chili flakes (optional)
Instructions
- Prepare the Vegetables: Wash the cucumber and slice it into thin rounds. Peel and julienne the carrots into thin strips for uniformity.
- Whisk Together the Dressing: In a bowl, combine avocado oil, rice vinegar, sesame oil, sugar, low sodium soy sauce, minced cilantro, toasted sesame seeds, ground ginger, and crushed red chili flakes. Whisk until smooth.
- Combine Everything: Pour the dressing over the sliced cucumbers and julienned carrots. Toss until well coated.
- Chill & Serve: Cover the salad and refrigerate for at least 20 minutes to enhance flavors before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 115
- Sugar: 7g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://emmayummy.com/carrot-and-cucumber-salad/