Easy Cucumber Carrot Salad Recipe (Asian-Inspired)

cucumber carrot salad in a glass bowl, side view.

Easy Cucumber Carrot Salad Recipe (Asian-Inspired)

Mallory

This Carrot Cucumber Salad is the perfect side dish or light snack with a balance of spicy & sweet components. Carrot ribbons and thinly sliced cucumbers get coated in a delicious ginger sesame dressing before everything is topped with fresh herbs (because we love FLAVOR around here!) As a bonus, it's full of nutrients that support glowy skin and immune health. 😊

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Prep Time 20

Course appetizers and side dishes

Cuisine Asian

Servings servings

Calories 75 kcal

Equipment

1 vegetable peeler
1 citrus zester (or microplane grater 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 large lemon, juice of (~3-4 Tbsp)
1 tablespoon fresh ginger, grated
1 teaspoon garlic powder
½ teaspoon kosher salt (more to taste)
¼ 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 microplane grater or citrus 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.

Storage

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.

Dietitian Tip

This Cucumber Carrot Salad is a refreshing side dish, but it isn't a meal by itself. The best way to make it a balanced meal is to add protein and carbohydrates! I suggest serving it with smoked paprika salmon, honey garlic salmon bites, hot honey shrimp, or balsamic chicken breast. Make it vegan using a plant-protein. Tofu, edamame, or roasted chickpeas pair great with the flavors in this recipe. Add your favorite grain, rice, pasta, or a slice of crusty sourdough.

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

Keyword 30 minutes or less, gluten free, plant-based

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