Description
A refreshing and crunchy Asian-inspired cucumber carrot salad, tossed in a flavorful sesame-soy dressing. Perfect as a light side dish or appetizer.
Ingredients
- 2 cups cucumber, thinly sliced
- 1 cup carrot, julienned
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame seeds
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 green onion, sliced (optional)
- Red pepper flakes to taste (optional)
Instructions
- Wash and prepare the cucumber by thinly slicing it.
- Peel and julienne the carrots.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup, minced garlic, and grated ginger.
- Combine cucumber and carrots in a large bowl.
- Pour the dressing over the vegetables and toss to combine.
- Sprinkle sesame seeds and optional green onion or red pepper flakes on top.
- Chill for 10-15 minutes before serving for best flavor.
Notes
- Use a mandoline for evenly sliced cucumbers and carrots.
- Can be made a few hours in advance for deeper flavor.
- Adjust sweetness or acidity to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
