Description
This Cucumber Carrot Salad is a vibrant and refreshing combination of crunchy cucumbers and sweet carrots, perfect for any occasion.
Ingredients
Scale
- 1 medium English cucumber (or 3–4 Persian cucumbers)
- 2 medium Carrots (julienned or shredded)
- 3 stalks Green onions (thinly sliced)
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar (or apple cider vinegar)
- 2 tablespoons Avocado oil (or neutral oil)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- to taste none Salt (remember soy sauce adds saltiness)
- to taste none Black pepper (fresh ground)
- 1 tablespoon Sesame seeds (for topping)
Instructions
- Slice the cucumber in half lengthwise, then cut into thin half-moons. Sprinkle with salt and let sit on paper towels for a few minutes.
- Peel and julienne the carrots using a julienne peeler or a knife.
- Thinly slice the green onions and set them aside.
- In a small bowl, combine soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, honey, salt, and black pepper. Whisk until well blended.
- In a large bowl, mix cucumbers, carrots, and green onions. Pour the dressing over and toss gently to coat.
- Sprinkle sesame seeds over the top. Serve immediately or chill for 15 minutes.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Cucumber Carrot Salad