Carrot Cucumber Salad
Bright, crunchy, and bursting with flavor, Carrot Cucumber Salad combines the fresh veg in a sweet, savory, tangy Asian-inspired dressing for a vibrant, refreshing side dish!
Servings: 4 to 6
Calories: 95kcal
Ingredients
- 1 tablespoon of low-sodium soy sauce
- 1 tablespoon of rice vinegar
- 1 lemon, zest and juice
- 1 tablespoon of olive oil
- 1 teaspoon Dijon mustard
- 1 tablesppon of sugar or sweetener of choice
- 1 pound of cucumbers
- 2 cups of carrots, shredded
- 2 tablespoons of minced cilantro
- Salt and black pepper to taste
- 1 tablespoon of sesame seeds (optional)
Instructions
- In a jar with a lid, add the soy sauce, rice vinegar, lemon zest and juice, olive oil, dijon mustard, and sugar. Close the lid and shake well. Set aside.
- Slice the cucumber in half lengthwise, then slice it in half moons. Add them to a large salad bowl.
- Add the carrots, cilantro, and all of the dressing. Mix well and place it in the refrigerator for at least 20 minutes before serving. Toss well, taste, and add salt and pepper if needed. Garnish with sesame seeds and serve cold.
Notes
- To save time: Use a mandoline or food processor slicing/shredding disks to get the prep done in no time at all.
- Don’t slice too thick: The thinner the veg, the more flavorful the cucumber carrot salad will become when marinated.
- Leave to marinate: I recommend a minimum of 20 minutes, though an hour or two works even better for the flavors to enhance and meld.
- If the cucumber is very seedy: Slice it in half, scoop out the seeds with a spoon, discard them, and then slice the cucumber.
Nutrition
Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 215mg | Potassium: 423mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10794IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 1mg
