Description
Cucumber and Carrot Salad is a crisp, Asian-inspired side dish tossed in a sweet, tangy, and lightly spicy sesame vinaigrette. With garlic, green onions, fresh herbs, and crunchy sesame seeds, this refreshing veggie salad is perfect for warm-weather meals, meal prep, or potlucks. It only gets better as it sits, making it a flavor-packed make-ahead favorite.
Ingredients
Dressing:
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1 tbsp rice vinegar
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1 tbsp apple cider vinegar
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2 tsp low sodium soy sauce
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1 tbsp sugar
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1 tbsp honey
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1½ tbsp sesame seeds
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1/16 tsp ground ginger
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½–1 tsp crushed red pepper flakes (optional)
Salad:
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¼ cup finely chopped parsley or cilantro
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2 tsp minced garlic
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¼ cup sliced green onions
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1½ cups shredded carrots
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1 English cucumber (approx. 300 g), thinly sliced
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2 tsp sesame oil
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Salt and pepper, to taste
Instructions
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In a small bowl, whisk together all dressing ingredients.
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In a large bowl, combine cucumbers, carrots, parsley or cilantro, green onions, and garlic.
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Drizzle sesame oil over the vegetables and toss gently to coat.
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Pour the dressing over the salad and mix until well combined.
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Chill in the fridge for 20–30 minutes before serving for best flavor.
Notes
A mandoline helps achieve uniform, thin cucumber slices.
Add chopped peanuts, cashews, or chili oil for extra flavor and crunch.
Can be made vegan by swapping honey with maple syrup.
Use tamari or gluten-free soy sauce for a gluten-free option.
Keeps well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired