Carrot and Cucumber Salad
Carrot and Cucumber Salad is a refreshing, vibrant dish perfect for summer gatherings or as a light snack. This delightful salad combines crisp cucumbers and sweet carrots with a zesty dressing that brings everything together in harmony. The nutty aroma from sesame oil and the tangy kick from rice vinegar create a flavor profile that tantalizes your taste buds. Not only is this salad incredibly easy to prepare, but it also embodies the essence of healthy eating—packed with nutrients and bursting with freshness. Serve it alongside grilled chicken or enjoy it solo during sunny picnics; this Carrot and Cucumber Salad is sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves about 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 large seedless cucumber
- 1 cup julienned carrot slices
- 1 tbsp avocado oil
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp sugar
- 2 tsp low sodium soy sauce
- 2 tbsp minced fresh cilantro
- 2 tsp toasted sesame seeds
Instructions
- Wash the cucumber and slice it thinly (about ¼ inch thick).
- Peel and julienne the carrots into thin strips.
- In a separate bowl, whisk together the avocado oil, rice vinegar, sesame oil, sugar, soy sauce, ground ginger, and crushed red chili flakes (if using) until fully combined.
- Pour the dressing over the sliced vegetables and toss gently to coat evenly.
- Cover and refrigerate for at least 20 minutes to allow flavors to meld.
- Before serving, give it another gentle toss and garnish with cilantro and sesame seeds.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/carrot-and-cucumber-salad/