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–+ servings
Cucumber and Carrot Salad

Crisp Cucumber and Carrot Salad – A Refreshing Delight

Enjoy a light and nutritious Cucumber and Carrot Salad, perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Opt for English cucumbers for fewer seeds.
  • 2 medium Carrots Shred or julienne for perfect texture.
For the Dressing
  • 3 tablespoons Rice Vinegar Enhances the dish with light acidity.
  • 1 tablespoon Sesame Oil A fragrant addition for nutty depth.
  • 2 tablespoons Soy Sauce Infuses umami to balance flavors.
  • 1 tablespoon Honey Adds sweetness to harmonize the dressing.

Equipment

  • mixing bowl
  • whisk
  • Knife
  • Mandoline

Method
 

Step-by-Step Instructions
  1. Wash cucumbers and carrots thoroughly under cold water. Peel cucumbers if desired, slice finely or cut into half-moons. Shred or julienne carrots. Set aside in a mixing bowl.
  2. In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until smooth. Let sit for 5 minutes to meld flavors.
  3. Pour the dressing over the cucumber and carrot mixture. Toss gently until evenly coated.
  4. Refrigerate for 30 minutes before serving for flavors to deepen. Toss again before serving.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 10gProtein: 1gFat: 2gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

This salad is best served chilled and can be customized with proteins like grilled chicken, tofu, or additional vegetables.

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