Go Back
–+ servings
Cucumber and Carrot Salad

Crisp Cucumber and Carrot Salad for a Refreshing Twist

Enjoy a refreshing Cucumber and Carrot Salad, perfect for summer, combining crunchy vegetables with a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 whole Cucumbers Persian, English, or Japanese for best texture
  • 2 medium Carrots Fresh, julienned for presentation
For the Dressing
  • 2 tablespoons Grape Seed Oil Can substitute with canola oil or omit
  • 1 tablespoon Sesame Oil Enhances umami flavor
  • 3 tablespoons Rice Vinegar Substitutes can change flavor profile
  • 1 tablespoon Maple Syrup Honey is a non-vegan alternative
  • 2 tablespoons Soy Sauce or Tamari Use tamari for gluten-free
  • 1 teaspoon Ginger Powder Fresh ginger can enhance flavor
  • 1 teaspoon White Pepper Substitute black if necessary
  • 1 teaspoon Salt Adjust to taste
For Garnish
  • 1 tablespoon Black and White Sesame Seeds Adds crunch and nuttiness

Equipment

  • julienne peeler
  • mixing bowl
  • measuring cup
  • whisk

Method
 

Step-by-Step Instructions for Cucumber and Carrot Salad
  1. Start by washing the cucumbers and carrots under cold water. Peel the carrots, then julienne both vegetables into thin ribbons. Place in a mixing bowl.
  2. In a small bowl, measure the grape seed oil, sesame oil, rice vinegar, maple syrup, and soy sauce. Add salt, ginger powder, and white pepper. Whisk until smooth.
  3. Pour the dressing over the cucumbers and carrots. Toss gently to coat evenly. Allow to rest for at least 10 minutes to let flavors meld.
  4. Toss again before serving and garnish with sesame seeds. Serve cold or alongside grilled proteins.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 180IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

For optimal flavor, allow the salad to rest before serving and use fresh vegetables for the best crunch.

Tried this recipe?

Let us know how it was!