Cucumber and Carrot Salad

5 from 4 votes

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.

Prep Time10

Total Time10

Course: Appetizer, Salad

Cuisine: Asian-Inspired

Servings: servings

Calories: 88.1kcal

Author: Priscilla Lawrence

Equipment

Ingredients

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

For the dressing

2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon avocado oil or any neutral tasting oil
1 teaspoon toasted sesame oil
1 teaspoon Dijon mustard
1 clove garlic minced
1 tablespoon honey
salt
black pepper
1 teaspoon sesame seeds

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.
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)
In a small bowl, whisk together soy sauce, rice vinegar, oil, sesame oil, Dijon mustard, honey, salt, pepper until incorporated.
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!

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