Description
This incredible Asian Carrot and Cucumber Salad is a fresh, quick, and utterly delicious family favorite, perfect for complementing grilled meats or as a refreshing weeknight side.
Ingredients
3 large Carrots, julienned or thinly sliced
1 large English Cucumber, julienned or thinly sliced
3 tablespoons Rice Vinegar
2 tablespoons Soy Sauce (low sodium)
1 tablespoon Sesame Oil
1 tablespoon Honey or Maple Syrup
1 teaspoon Fresh Ginger, grated
1 clove Garlic, minced
1/4 teaspoon Red Pepper Flakes (optional, for heat)
1 teaspoon Sesame Seeds, for garnish
Instructions
- First, wash and peel your carrots. Using a mandoline, julienne peeler, or sharp knife, cut the carrots into thin strips. Repeat the process with the English cucumber, ensuring uniform pieces for the best texture in your Asian Carrot and Cucumber Salad
- In a small bowl, combine the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes (if using). Whisk everything together thoroughly until the dressing emulsifies and the honey dissolves completely
- Place the julienned carrots and cucumbers in a large mixing bowl. Pour the prepared dressing over the vegetables. Gently toss until all the carrots and cucumbers are evenly coated with the flavorful dressing
- For optimal flavor and crispness, cover the bowl and refrigerate the Asian Carrot and Cucumber Salad for at least 15-20 minutes before serving. This allows the flavors to meld beautifully. Garnish with sesame seeds just before serving. Enjoy this truly refreshing Asian Carrot and Cucumber Salad
Notes
Ensure your carrots and cucumbers are cut into similar thin strips for even dressing absorption and consistent texture.
Do not skip the chilling step; refrigerating for at least 15-20 minutes enhances flavors and crispness.
Always taste the dressing before tossing and adjust sweetness, saltiness, or spiciness to your preference.
Use fresh, firm carrots and cucumbers for the best final taste.
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days; it is best served chilled and does not require reheating.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Asian carrot cucumber salad, quick salad, healthy side dish, no-cook recipe, vegetarian, weeknight meal