Carrot and Cucumber Salad
Crunchy carrots and crisp cucumber ribbons tossed in a flavorful sesame-soy dressing. Fresh, fast, and full of flavor!
Servings 4 people
Calories 104kcal
Ingredients
- 2-3 large carrots shaved into ribbons or thinly sliced
- 1-2 medium cucumbers shaved into ribbons or thinly sliced
- 2 tablespoons rice vinegar
- 1-2 tablespoons honey sweeten to taste
- 1 tablespoon neutral oil avocado, grapeseed, etc
- 1 tablespoon sesame seeds plus more for garnish
- 2 teaspoons sesame oil
- 2 teaspoons low sodium soy sauce
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ginger powder
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 green onions thinly sliced, for garnish
Instructions
- Wash and peel the outside of the carrots. Use a julienne peeler to slice the carrots and cucumbers into long ribbons. Place the veggie ribbons in a mixing bowl and set aside, chilling in the refrigerator if desired.
- Combine the remaining ingredients in a small bowl, mixing well. Drizzle the dressing over the carrots and cucumbers, then toss gently to coat. Taste and season with salt and pepper as needed, adding additional honey for a sweeter salad. Garnish with green onion and additional sesame seeds before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Use English, Persian, or baby cucumbers for the best texture.
- You can prep the veggies and dressing ahead of time and toss just before serving.
- Great with grilled meats, rice bowls, or even topped with tofu or edamame for a light lunch.
Nutrition
Calories: 104kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 264mg | Potassium: 245mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5284IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg