Cucumber Carrot Salad
This vibrant Cucumber Carrot Salad is the perfect quick and refreshing side dish to elevate any meal. Bursting with crunch and flavor, it combines crisp cucumbers and sweet carrots, all tossed in a savory-sweet dressing that will keep everyone coming back for more. Ready in just 10 minutes without any cooking required, this salad is a fantastic choice for busy weeknights or summer gatherings. Whether served as a light lunch or alongside grilled meats, its versatility makes it a staple for healthy meal prep. Enjoy the bright colors and fresh flavors that make each bite delightful!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 large English cucumber (or 3–4 Persian cucumbers)
- 4–5 carrots (peeled and julienned)
- 2–3 green onions (thinly sliced)
- 1 teaspoon sesame seeds
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil (or neutral oil)
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Slice the cucumber in half lengthwise, then cut into thin half-moons. Optionally, sprinkle with salt to reduce moisture.
- Peel the carrots and julienne them using a peeler or knife.
- Thinly slice the green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, honey, salt, and pepper until combined.
- In a large bowl, combine cucumbers, carrots, and green onions. Pour dressing over the top and toss gently to coat.
- Finish by sprinkling sesame seeds on top before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://freshtablerecipes.com/cucumber-carrot-salad-recipe/