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–+ servings
This is square picture of cucumber and carrot salad in a bowl.

Cucumber and Carrot Salad

Priscilla Lawrence
Crisp, and deliciously refreshing, this easy to prepare cucumber and carrot salad is tossed in a tasty soy and sesame dressing. A great light side dish with amazing Asian-inspired flavors.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine Asian-Inspired
Servings 4 servings
Calories 88.1 kcal

Equipment

Ingredients
  

  • 1 large English cucumber or Persian cucumbers
  • 4-5 carrots
  • 2-3 green onions sliced

For the dressing

Instructions
 

  • Slice the English cucumber in half or third, then slice each piece in half lengthwise, then slice the cucumber in half-moons.
    Optional: Place the chopped cucumber on paper towels with a pinch of salt while you get everything else ready (this helps releasing some of the extra moisture). Peeling is optional per taste, I half-peeled mine, you can keep the skin or fully peel.
    This is a picture of cucumber being sliced.
  • Peel the carrots, then cut them into matchsticks or julienne. You can use a julienne peeler if you have one, or slice the carrots in 1-inch pieces, then slice in half lengthwise, then slice each piece into sticks. (shredded carrots work too)
    This is a picture of carrots being cut into matchsticks.
  • In a small bowl, whisk together soy sauce, rice vinegar, oil, sesame oil, Dijon mustard, honey, salt, pepper until incorporated.
    This is a picture of the sesame dressing.
  • Slice the green onions, stir them together with the cucumber and carrots. Add a sprinkle of salt and pepper over the veggies, toss in the dressing, sprinkle sesame seeds and serve. Enjoy!
    This is a picture of all the veggies and dressing together in a bowl.

Notes

  • Soy Sauce: can be replaced with lite Tamari or coconut aminos.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 88.1kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.6g | Trans Fat: 0.01g | Sodium: 346.7mg | Potassium: 357.3mg | Fiber: 2.4g | Sugar: 8.7g | Vitamin A: 10330.2IU | Vitamin C: 6.9mg | Calcium: 45.3mg | Iron: 0.7mg
Keywords crunchy salad, dairy free, vegetarian
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