Description
This Asian Carrot & Cucumber Salad is crisp, refreshing, and packed with bold Asian flavors. Thin ribbons of cucumber and carrot are tossed in a tangy sesame soy dressing with garlic, ginger, and rice vinegar. Perfect as a healthy side dish, light lunch, or vibrant addition to rice bowls and grilled meals.
Ingredients
Scale
- 2 large cucumbers thinly sliced or ribboned
- 2 medium carrots peeled into ribbons
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- 1 tablespoon chopped cilantro
- 1 teaspoon chili oil optional
- 1/2 teaspoon red pepper flakes
Instructions
- 1. Wash cucumbers and carrots thoroughly
- 2. Use a peeler or mandoline to slice vegetables into thin ribbons
- 3. Place cucumber and carrot ribbons in a large mixing bowl
- 4. In a small bowl whisk rice vinegar soy sauce sesame oil honey garlic and ginger
- 5. Pour dressing over vegetables and toss gently
- 6. Add chili flakes sesame seeds and cilantro
- 7. Let salad sit for five minutes to absorb flavor
- 8. Serve chilled or at room temperature
Notes
- Use English cucumbers for best texture
- Slice vegetables thin so they absorb dressing well
- Adjust chili flakes depending on spice preference
- Let salad rest for a few minutes before serving
- Add crushed peanuts for extra crunch
- Great as a topping for rice bowls
- Use tamari for gluten free option
- Best enjoyed within 24 hours
- Stir before serving if dressing settles
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 6g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: asian carrot cucumber salad, cucumber carrot salad, sesame cucumber salad, healthy asian salad