Description
Asian Carrot & Cucumber Salad is a light, crisp, and refreshing side dish featuring cucumber ribbons, shaved carrots, and a flavorful sesame ginger dressing. Perfect for summer meals, BBQs, or as a healthy Asian-inspired side.
Ingredients
Scale
- 2 large English or Persian cucumbers, thinly sliced or ribboned
- 2 large carrots, peeled and shaved into ribbons
- 2 green onions (scallions), thinly sliced
- 2 tbsp toasted sesame seeds
- 1/4 cup fresh cilantro leaves, chopped (optional)
- 1/2 tsp fine sea salt
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp unseasoned rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 clove fresh garlic, finely grated
- 1 tsp fresh ginger, grated
- 1/2 tsp chili flakes or sriracha (optional)
Instructions
- Slice or ribbon the cucumbers. Place them in a colander, sprinkle with the sea salt, and let stand for 5 minutes. Pat dry with paper towels to remove excess moisture.
- Shave the carrots into long ribbons using a vegetable peeler. Combine the carrots, cucumbers, and sliced green onions in a large mixing bowl.
- In a small bowl or jar, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, garlic, ginger, and chili flakes or sriracha until well combined.
- Pour the dressing over the vegetables and toss gently until evenly coated. Sprinkle with toasted sesame seeds and chopped cilantro if using. Let the salad rest for 5 minutes before serving.
Notes
Salting the cucumbers helps keep the salad crisp and prevents excess water from diluting the dressing. Serve chilled or at room temperature. This salad pairs perfectly with grilled meats, seafood, or rice dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 7g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg