Carrot and Cucumber Salad
Looking for a refreshing side dish that’s both easy and delicious? This Carrot and Cucumber Salad is the perfect answer! With its vibrant colors and crunchy textures, this salad is not only quick to prepare but also packed with flavor thanks to an Asian-inspired dressing. Ideal for busy weeknights or family gatherings, it’s a delightful way to showcase fresh summer produce. Serve it alongside grilled chicken or enjoy it as a light lunch—it’s versatile enough for any occasion. Plus, it’s meal-prep friendly, making it a staple in your kitchen all season long!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 1 large seedless cucumber
- 1 cup julienned carrot slices
- 1 tbsp avocado oil
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp sugar
- 2 tsp low sodium soy sauce
- 2 tbsp minced fresh cilantro
- 2 tsp toasted sesame seeds
- 1/4 tsp ground ginger
- 1/4 tsp crushed red chili flakes (optional)
Instructions
- Wash the cucumber thoroughly and slice it into thin rounds. Peel and julienne the carrots into thin strips.
- In a mixing bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, low sodium soy sauce, minced cilantro, toasted sesame seeds, ground ginger, and crushed red chili flakes until smooth.
- Pour the dressing over the prepared vegetables and toss gently until well coated. Cover and chill in the refrigerator for at least 20 minutes before serving.
- Serve cold as a side dish or light lunch.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 4g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://quickwithemma.com/carrot-and-cucumber-salad/