Cucumber Carrot Salad
A refreshing and vibrant salad featuring crunchy cucumbers and sweet carrots, perfect as a side dish or light snack.
Ingredients
Salad Ingredients
- 1 large Large English cucumber or 3–4 Persian cucumbers, half-peeled and sliced into thin half-moons
- 4–5 pieces Carrots peeled and julienned or shredded
- 2–3 pieces Green onions thinly sliced
Dressing Ingredients
- 1 teaspoon Sesame seeds for garnish
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Avocado oil or neutral oil
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- to taste Salt to taste
- to taste Black pepper to taste
Instructions
Preparation
- Slice the cucumber in half lengthwise, then cut into thin half-moons. Optionally, sprinkle with salt and place on paper towels to draw out moisture.
- Peel the carrots and julienne or shred them into thin strips.
- Thinly slice the green onions and set aside.
Making the Dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, honey, salt, and black pepper until smooth.
Combining the Salad
- In a large mixing bowl, combine the sliced cucumbers, julienned carrots, and chopped green onions.
- Pour the dressing over the vegetables and toss well to coat.
Finishing
- Sprinkle sesame seeds over the top before serving. You can serve it immediately or refrigerate for about 15 minutes for a cooler experience.
Notes
For a fresher taste, use heirloom or organic cucumbers and carrots. Adding a splash of lemon juice to the dressing provides extra zing. Chilling the salad enhances flavor melding.