This cucumber and carrot salad is vibrant, full of color, and packed with refreshing Asian flavors. It’s easy to prepare, exotic, and the perfect light dish for spring!
INGREDIENTS
- 1 tbsp rice vinegar
- 1 tbsp apple cider vinegar
- 2 tsp low sodium soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 1/2 tbsp sesame seeds
- 1/16 tsp ground ginger
- 1/2-1 tsp crushed red peppers (optional)
- 1/4 cup finely chopped parsley (or cilantro)
- 2 tsp garlic, finely minced
- 1/4 cup green onions, sliced
- 1 1/2 cup pre-shredded carrots
- 1 English cucumber, sliced into thin rounds
- 2 tsp sesame oil
- Salt and pepper to taste
INSTRUCTIONS
- In a small bowl, combine the soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red peppers, ground ginger, salt, and pepper. Mix well.
- In a large bowl, add the cucumbers, carrots, parsley (or cilantro), green onions, and garlic. Drizzle the sesame oil over the vegetables and toss to coat evenly.
- Pour the dressing over the vegetables and toss everything together. Add salt and pepper to taste.
- Garnish with extra sesame seeds, chopped peanuts, or green onions, or use all of them for added flavor and texture.
Notes
- This recipe is highly customizable, so feel free to swap ingredients. For example, cilantro can be swapped with parsley or vice versa.
- If you’re not a fan of soy sauce, feel free to omit it or substitute with a different seasoning.
- Be sure to taste the salad as you make it to adjust the flavors. Add more ginger, soy sauce, or honey if needed.
- For the best flavor, cover the salad and chill it for 20-30 minutes to allow the flavors to meld together.
- Add extra garnishes like chopped peanuts or sesame seeds to enhance the dish further.
NUTRITION (PER SERVING)
- Calories: 139 kcal
- Carbohydrates: 23g
- Protein: 3g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 168mg
- Potassium: 421mg
- Fiber: 3g
- Sugar: 15g
- Vitamin A: 11,400 IU
- Vitamin C: 15mg
- Calcium: 92mg
- Iron: 2mg
