Easy Cucumber Carrot Salad Recipe (Asian-Inspired)
This Carrot Cucumber Salad is the perfect side dish or light snack with a balance of spicy & sweet! It's a simple salad that's full of nutrition and a great way to get in lots of fresh vegetables.
Equipment
- 1 vegetable peeler
- 1 citrus zester for grating the fresh ginger
Ingredients
- 5 large carrots
- 1 English cucumber or 3 Persian cucumbers
- 4 green onions
- ½ cup fresh herbs I use a combination of mint, cilantro, and basil
For Dressing
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 teaspoon toasted sesame oil
- 2 tablespoon rice vinegar
- 1 tablespoon honey or hot honey or maple syrup for vegan option
- 1 tablespoon low sodium soy sauce or coconut aminos for gluten-free option
- 1 lemon, juice of
- 1 tablespoon fresh ginger, grated I use a citrus zester for this
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt more to taste
- ½ teaspoon red pepper flakes more to taste
Instructions
- Use a vegetable peeler to cut the carrot into ribbons by running the peeler across the length of the carrot. Slice cucumbers using either a mandoline slicer or a sharp knife. Chop the fresh herbs and onion.
- Whisk together the dressing ingredients in a large bowl or medium-sized bowl, grating the ginger using a zester.
- Add the carrots, cucumber slices, onions, and herbs to the bowl with the dressing.
- Give everything a good toss and add more salt, red pepper flakes, or lemon juice to taste. Add white sesame seeds if you want!
Video
Notes
Expert Tips
- Use your dominant hand to hold the carrot stable on a cutting board and use your other hand to make the carrot ribbons with a vegetable peeler.
- I suggest thinly slicing the cucumber since the carrots are in fine ribbons.
- Mix the dressing ingredients in the bottom of the dish and then add the vegetables on top and mix it all together.
- Grate the fresh ginger using a zester.
- Meal Prep - prep your vegetables and make the dressing in advance. Store separately until ready to serve.
- Storage - store leftovers in an airtight container for up to 3-4 days in the refrigerator. It actually tastes even better the next day as the flavors continue to absorb into the vegetables.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 75kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 330mgPotassium: 270mgFiber: 2gSugar: 6g
Tried this recipe?Let us know how it was!