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–+ servings
Cucumber and Carrot Salad

Cucumber and Carrot Salad

Revamp classic vegetables into a delicious Cucumber and Carrot Salad tossed in a tangy sesame dressing, perfect for spring and summer.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6 cups
Calories 78 kcal

Equipment

  • potato peeler
  • Mixing Bowl
  • Small bowl
  • Whisk

Ingredients
  

Vegetables

  • 4 large carrots washed and dried
  • 6 persian cucumbers
  • 3 green onions thinly sliced (both the whites and greens)

Dressing

  • ¼ cup sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • ½ tablespoon ginger paste
  • 2 cloves garlic pressed
  • 1 tablespoon honey
  • 1 teaspoon chili oil or chili crunch optional for spice

Instructions
 

Preparation

  • Prep your vegetables by using a potato peeler to peel carrots and thinly slicing the cucumbers and green onions.
  • In a medium mixing bowl, combine shredded carrots, sliced cucumbers, sliced green onions and sesame seeds.
  • Make the ginger soy dressing by whisking together sesame oil, soy sauce, rice vinegar, ginger paste, garlic, honey and chili oil/ chili crunch in a small bowl.
  • Pour the dressing over the salad and toss to combine.

Notes

*This recipe provides an estimation of nutritional content, but always remember that a recipe is more than just numbers.

Nutrition

Serving: 1cupCalories: 78kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 199mgPotassium: 268mgFiber: 2gSugar: 5gVitamin A: 6913IUVitamin C: 5mgCalcium: 89mgIron: 1mg
Keyword salads, Sides, vegetables, Vegetarian
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