Easy Cucumber & Carrot Salad
Cucumber and Carrot Salad Recipe: A Light and Tasty Side Dish for Spring and Summer with Asian-inspired Flavors!
This cucumber and carrot salad make a delightful light meal, appetizer, or side dish which provides a good burst of freshness to one’s day.
Why you’ll love this recipe?
It’s easy: this salad contains only two veggies, which you probably already have in your fridge. The dressing takes only a few minutes to make and can be modified to your taste and to the ingredients at hand.
It’s nutritious: Carrots and cucumbers are both high in water which makes them great for hot weather. They’re also packed with nutrients like Vitamin A, minerals and they’re rich in fiber; which is necessary for a good digestion.
It’s low calorie: Beside being nutritious, this salad is low fat, gluten free, it’s light, and low in calories; which makes it a great vegetarian meal for weight loss.
It’s flavorful: The carrot and cucumber make a great refreshing combination tossed in a flavorful Asian inspired dressing which mainly contains sesame oil, soy sauce, and rice vinegar.
Ingredients Needed:
1 large cucumber (with no seeds)
1 cup julienned carrot slices
2 tablespoons rice vinegar
1 teaspoon sesame oil & 1 tablespoon avocado oil
2 teaspoons sugar
2 teaspoons low sodium soy sauce
A fresh cilantro (minced)
2 teaspoons toasted sesame seeds
¼ teaspoon ground ginger
¼ teaspoon crushed chili flakes (optional)
How to make Cucumber and Carrot Salad?
Firstly wash cucumber, cut into thin slices, then add to a medium glass bowl.
Wash, peel carrot, then cut into thin strips (you can use a julienne peeler)
In a different bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, soy sauce, fresh cilantro, toasted sesame seeds, ground ginger, and crushed chili flakes.
Pour the dressing over the carrot and cucumber salad, then mix to combine all ingredients.
To enhance the flavors, cover the glass bowl with a plastic wrap and let it chill for 20 to 30 minutes (or overnight). Finally enjoy your salad!
Cucumber and Carrot Salad – A Refreshing Crunchy Salad with an Amazing Tangy Dressing!
This salad is so bright and packed with Asian flavors; it’s a great way to enjoy these staple veggies in a new delicious way. You can cut the carrot and cucumbers into any shape you prefer, and toss in a tangy delicious homemade dressing. It’s simple, and easy to make.
Try out this new salad at your next BBQ! It’s so colorful, refreshing, and great for outdoor springtime or summery meals!
Easy Cucumber & Carrot Salad
Ingredients
- 1 large cucumber with no seeds
- 1 cup julienned carrot slices
- 1 tablespoon avocado oil
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 2 teaspoons low sodium soy sauce
- 2 tablespoons fresh cilantro minced
- 2 teaspoons toasted sesame seeds
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed chili flakes optional
Instructions
- Wash cucumber, cut into thin slices, then add to a medium glass bowl.
- Wash, peel carrot, then cut into thin strips (you can use a julienne peeler)
- In a different bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, soy sauce, fresh cilantro, toasted sesame seeds, ground ginger, and crushed chili flakes.
- Pour the dressing over the carrot and cucumber salad, then mix to combine all ingredients.
- To enhance the flavors, cover the glass bowl with a plastic wrap and let it chill for 20 to 30 minutes (or overnight). Enjoy!
