Cucumber and Carrot Salad
Cucumber and carrot salad is a vibrant, refreshing dish that’s as easy to make as it is delightful to eat. This Asian-inspired salad combines the crispness of fresh cucumbers with the sweetness of grated carrots, all drizzled with a tangy dressing that perfectly balances flavors. Ideal for warm-weather gatherings, picnics, or as a healthy side dish, this salad brings color and nutrition to your table.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 1 English cucumber, sliced
- 1 ½ cups pre-shredded carrots
- ¼ cup finely chopped parsley (or cilantro)
- ¼ cup green onions, sliced
- 1 tbsp rice vinegar
- 1 tbsp apple cider vinegar
- 2 tsp low sodium soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 ½ tbsp sesame seeds
- 1/16 tsp ginger
- ½–1 tsp crushed red peppers (optional)
- salt and pepper (to taste)
- 2 tsp sesame oil
- 2 tsp garlic (finely minced)
Instructions
- In a small bowl, whisk together rice vinegar, apple cider vinegar, soy sauce, sugar, honey, sesame oil, sesame seeds, ginger, crushed red peppers (if using), salt, and pepper until well combined.
- In a large bowl, combine sliced cucumbers, shredded carrots, chopped parsley or cilantro, green onions, and minced garlic.
- Drizzle the prepared dressing over the vegetables and toss gently until evenly coated.
- Taste and adjust seasoning if necessary; garnish with additional sesame seeds or crushed nuts if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 8g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://tastebykylie.com/cucumber-and-carrot-salad/