Carrot and Cucumber Salad
If you’re seeking a refreshing side dish that adds a pop of color and flavor to any meal, look no further than this Carrot and Cucumber Salad. It’s the perfect blend of crunchy cucumbers and sweet carrots, tossed in a zesty dressing that’s sure to please everyone at the table. Ideal for summer gatherings or busy weeknights, this salad can be prepared in just 10 minutes, making it an effortless addition to your culinary repertoire. Plus, it’s versatile enough to pair beautifully with grilled meats, stir-fries, or even as a light stand-alone dish. Chill it for enhanced flavor and enjoy a vibrant medley that is both healthy and satisfying.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- 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
- Wash the cucumber thoroughly and slice it into thin rounds. Peel and julienne the carrots into thin strips.
- In a small bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, soy sauce, minced cilantro, toasted sesame seeds, ground ginger, and crushed red chili flakes (if using).
- In a large mixing bowl, combine sliced cucumbers and julienned carrots. Pour the dressing over the vegetables and toss gently until well coated.
- Cover the salad and chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 80
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.kitchenstorydaily.com/carrot-and-cucumber-salad/