Carrot and Cucumber Salad
Carrot and Cucumber Salad is a refreshing, vibrant dish that brings together the crispness of cucumbers and the sweetness of carrots in a delightful medley. Perfect for warm summer days, this salad is not only quick to prepare but also versatile enough to complement any meal or occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 large seedless cucumber
- 1 cup julienned carrot slices
- 1 tbsp avocado oil
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp sugar
- 2 tsp low sodium soy sauce
- 1/4 tsp ground ginger
- 2 tbsp minced fresh cilantro
- 2 tsp toasted sesame seeds
Instructions
- Wash and slice the cucumber into thin rounds. Peel and julienne the carrots.
- In a bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, low sodium soy sauce, ground ginger, and crushed red chili flakes (if desired).
- Toss the sliced cucumbers and julienned carrots with the dressing until well coated.
- Cover and refrigerate for at least 20 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://mrrecipes.net/carrot-and-cucumber-salad/