Go Back
–+ servings
Asian Cucumber and Carrot Salad

Brighten Your Day with Asian Cucumber and Carrot Salad

Enjoy a refreshing Asian Cucumber and Carrot Salad, perfect for any gathering with vibrant colors and customizable ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 0.25 cup Rice Vinegar Substitute with white vinegar if needed.
  • 2 tablespoons Apple Cider Vinegar Use extra rice vinegar if you prefer.
  • 2 tablespoons Low Sodium Soy Sauce Consider tamari for a gluten-free version.
  • 1 tablespoon Sugar Opt for honey or agave syrup for a healthier choice.
  • 1 tablespoon Honey Replace with maple syrup for a vegan option.
  • 1 teaspoon Sesame Oil Use light sesame oil for a milder taste.
  • 0.5 teaspoon Ground Ginger Fresh ginger works too, but use sparingly.
  • 1 pinch Crushed Red Peppers Adjust to your spice preference.
  • Salt Essential for seasoning; always adjust to taste.
  • Pepper Essential for seasoning; always adjust to taste.
For the Salad
  • 2 cups Pre-Shredded Carrots Fresh carrots can be julienned if preferred.
  • 1 cup English Cucumber Other varieties work, just adjust the thickness.
  • 2 cloves Garlic (Minced) Shallots are a milder substitute if desired.
  • 0.25 cup Green Onions Chives can serve as a substitute.
  • 1 tablespoon Sesame Seeds Black sesame seeds offer a nice color contrast.
  • 0.5 cup Parsley/Cilantro Cilantro gives a stronger taste.

Equipment

  • mixing bowl
  • small bowl
  • Whisk
  • Salad tongs

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together rice vinegar, apple cider vinegar, low sodium soy sauce, sugar, and honey. Add sesame oil, ground ginger, crushed red peppers, salt, and pepper, whisking until well-combined.
  2. In a large mixing bowl, combine sliced cucumber, pre-shredded carrots, green onions, and minced garlic. Toss gently until evenly distributed.
  3. Drizzle sesame oil over the vegetables and toss gently to coat them.
  4. Pour the dressing over the mixed vegetables and stir gently to ensure every piece is coated with dressing.
  5. Garnish with sesame seeds or chopped peanuts, cover with plastic wrap, and refrigerate for 20 to 30 minutes.
  6. Serve chilled, transferring to a serving bowl and enjoying the vibrant flavors.

Nutrition

Serving: 1saladCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 210mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Customize with your favorite vegetables or proteins. Works well as a side or main dish.

Tried this recipe?

Let us know how it was!