Description
A refreshing and vibrant cucumber and carrot salad featuring a tangy Asian-inspired dressing with soy sauce, rice vinegar, and toasted sesame oil. Perfect as a light side dish or a healthy snack, this crisp salad is quick to prepare, packing fresh flavors with a hint of sweetness and a delightful crunch.
Ingredients
Vegetables
- 1 large English cucumber (or Persian cucumbers)
- 4-5 carrots
- 2-3 green onions (sliced)
Dressing
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil (or any neutral tasting oil)
- 1 teaspoon toasted sesame oil
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare Cucumber: Slice the English cucumber in half or thirds lengthwise, then slice each piece in half lengthwise again, and finally cut into half-moon shapes. Optionally, place the chopped cucumber on paper towels with a pinch of salt to help release excess moisture. Peeling is optional; you may half-peel, fully peel, or leave the skin on according to preference.
- Prepare Carrots: Peel the carrots, then cut them into matchsticks or julienne strips. If using a julienne peeler, it's straightforward; otherwise, slice carrots into 1-inch pieces, halve them lengthwise, then slice each into sticks. Shredded carrots can also be used as an alternative.
- Make Dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined and emulsified.
- Assemble Salad: Slice the green onions and combine them with the prepared cucumber and carrots in a large bowl. Sprinkle a little more salt and pepper over the vegetables, then toss everything thoroughly with the dressing until evenly coated.
- Serve: Sprinkle sesame seeds on top for garnish and serve immediately to enjoy the fresh, crisp, and flavorful salad.
Notes
- Peeling the cucumber is optional; half-peeling retains texture while reducing bitterness.
- Using low-sodium soy sauce helps control the salt content in the salad.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Letting cucumber rest on paper towels absorbs excess moisture and prevents watery salad.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
