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cucumber and carrot salad Fresh cucumber and carrot salad with sliced green onions and sesame seeds, served in a white bowl, showcasing vibrant colors and textures, perfect for a healthy and refreshing dish.

Cucumber and Carrot Salad

A crisp and refreshing side Cucumber and Carrot Salad with vibrant Asian-inspired flavors.
5 from 1 vote
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Course: Appetizer, Salad
Cuisine: Asian-Inspired
Keyword: Asian salad, carrot salad, cucumber salad, healthy salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 88kcal
Cost: $4

Ingredients

  • 1 large English cucumber or Persian cucumbers For best results, use seedless varieties
  • 4-5 medium carrots Peel and cut into matchsticks or julienne
  • 2-3 green onions Sliced

For the dressing:

  • 2 tablespoons low-sodium soy sauce Can substitute with Tamari or coconut aminos
  • 2 tablespoons rice vinegar Adds acidity and balance
  • 1 tablespoon avocado oil or any neutral tasting oil For a light and mild flavor
  • 1 teaspoon toasted sesame oil Gives a rich, nutty flavor
  • 1 teaspoon Dijon mustard Adds tang and depth
  • 1 clove garlic Minced, adds savory depth
  • 1 tablespoon honey Balances the acidity and adds sweetness
  • Salt To taste
  • Black pepper To taste
  • 1 teaspoon sesame seeds Optional, for garnish

Instructions

  • Slice the cucumber in half or thirds, then slice each piece in half lengthwise, followed by cutting into half-moons.
    Sliced cucumbers on a wooden cutting board, with a sharp knife nearby, fresh and ready to be mixed into a vibrant salad
  • Optionally, place the chopped cucumber on paper towels with a pinch of salt to draw out excess moisture while preparing the rest of the salad. Peel the cucumber if desired.
  • Peel the carrots, then cut them into matchsticks or julienne slices. Alternatively, slice the carrots into 1-inch pieces, cut lengthwise, and then into thin sticks. (Shredded carrots also work).
    Freshly julienned carrots on a wooden cutting board, next to a vegetable peeler and knife, prepared for an Asian-style salad.
  • In a small bowl, whisk together the soy sauce, rice vinegar, avocado oil, sesame oil, Dijon mustard, honey, salt, and black pepper until well combined.
    A close-up of a glass measuring cup filled with homemade Asian salad dressing, with a glossy texture, ready to be poured over the salad ingredients
  • In a large bowl, combine the cucumber, carrots, and green onions. Add a sprinkle of salt and pepper. Toss in the dressing and sprinkle sesame seeds over the top. Serve and enjoy!
    A glass bowl containing sliced cucumbers, julienned carrots, and chopped green onions, with a splash of dressing added for an Asian-style salad preparation.

Notes

A light, crisp salad that's perfect as a refreshing side dish or snack!

Nutrition

Serving: 200g | Calories: 88kcal (4%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 3.3g (5%) | Saturated Fat: 0.4g (3%) | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.6g | Trans Fat: 0.01g | Sodium: 346.7mg (15%) | Potassium: 357.3mg (10%) | Fiber: 2.4g (10%) | Sugar: 8.7g (10%) | Vitamin A: 10330.2IU (207%) | Vitamin C: 6.9mg (8%) | Calcium: 45.3mg (5%) | Iron: 0.7mg (4%)
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