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Crisp fresh cucumber carrot salad in white bowl with julienned carrots, sliced English cucumber, green onions, sesame seeds, and tangy Asian sesame soy dressing ready in 10 minutes

Cucumber Carrot Salad

A crisp and refreshing cucumber carrot salad with a light sesame dressing. Ready in 10 minutes and perfect as a healthy side dish or quick snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers, thinly sliced
  • 2 large carrots, julienned or shredded
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp soy sauce or tamari
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, minced
  • 1 tsp sesame seeds
  • 2 tbsp fresh cilantro or parsley, chopped
  • salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Box grater or knife

Method
 

  1. Slice the cucumbers thinly, about 3 mm thick. Peel if the skin is tough.
  2. Julienne the carrots into thin matchsticks, or shred them with a box grater.
  3. Whisk together the rice vinegar, sesame oil, soy sauce, honey, and minced garlic in a small bowl until smooth.
  4. Combine the cucumbers and carrots in a large bowl, pour the dressing over them, and toss gently to coat.
  5. Taste and adjust seasoning with salt and black pepper as needed.
  6. Top with sesame seeds and fresh herbs. Serve immediately or chill for 15 minutes before serving.

Notes

  • Salt cucumber slices and pat dry before dressing to prevent sogginess.
  • Use maple syrup instead of honey to keep it fully vegan.
  • Store in an airtight container for up to 2 days in the fridge.