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Carrot Cucumber Salad

Crisp Carrot Cucumber Salad with a Zesty Sesame Twist

This Carrot Cucumber Salad is a nutrient-packed, refreshing no-cook dish that features a tangy-sweet sesame soy dressing, perfect for light lunches or as a side.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large Carrots Wash and julienne for visual appeal.
  • 6 Persian Cucumbers Choose freshly picked for best flavor.
  • 3 Green Onions Thinly sliced; both white and green parts can be used.
For the Dressing
  • 1 tablespoon Sesame Oil Can be substituted with olive oil.
  • 2 tablespoons Soy Sauce Opt for low-sodium if needed.
  • 2 tablespoons Rice Vinegar Substitute with apple cider vinegar if needed.
  • ½ tablespoon Ginger Paste Freshly grated ginger can be used.
  • 2 cloves Garlic Impacts sharpness; fresh garlic is preferred.
  • 1 tablespoon Honey Maple syrup is a great vegan substitute.
  • 1 teaspoon Chili Oil or Chili Crunch Optional, adjust according to spice preference.
For Garnish
  • ¼ cup Sesame Seeds Toast them lightly for enhanced flavor.

Equipment

  • Mixing Bowl
  • whisk
  • Knife
  • Cutting board

Method
 

Preparation
  1. Peel and julienne four large carrots into matchstick pieces. Slice six Persian cucumbers or two English cucumbers thinly. Add three thinly sliced green onions.
  2. In a small bowl, combine one tablespoon of sesame oil, two tablespoons of soy sauce, and two tablespoons of rice vinegar. Mix in half a tablespoon of ginger paste, two pressed cloves of garlic, and one tablespoon of honey. Optionally add one teaspoon of chili oil and whisk until well combined.
  3. In a large bowl, combine the carrots, cucumbers, and green onions until evenly distributed.
  4. Pour the dressing over the vegetables and gently toss to coat evenly.
  5. If desired, refrigerate the salad for 10-15 minutes to meld flavors.
  6. Serve the salad topped with toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 450mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 60mgIron: 1mg

Notes

Store leftover salad in an airtight container in the fridge for up to 2 days, keeping the salad undressed for optimal freshness. Avoid freezing due to high water content in cucumbers.

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