Description
A refreshing and crunchy Asian-inspired cucumber carrot salad tossed in a tangy, slightly spicy dressing. Perfect as a side dish for any Asian meal or a light, healthy snack.
Ingredients
- 1 large English cucumber, thinly sliced
- 2 medium carrots, julienned
- 1 tablespoon salt (for draining cucumbers)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Thinly slice the cucumber and place it in a colander. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
- Julienne the carrots and add them to a large bowl along with the drained cucumbers.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and chili flakes.
- Pour the dressing over the cucumber and carrot mixture. Toss until everything is well coated.
- Sprinkle toasted sesame seeds and chopped cilantro on top before serving.
Notes
- Let the salad marinate in the fridge for 15–30 minutes for more intense flavor.
- Use a mandoline for evenly sliced cucumbers.
- Adjust chili flakes for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
