Sesame Cucumber and Carrot Salad
This sesame cucumber and carrot salad is the tangy side dish your meals have been missing!
Servings 2 large side-dish servings
Calories 224kcal
Ingredients
- 2 large seedless cucumbers, peeled then peeled into ribbons (see notes)
- 4 medium carrots, peeled then peeled into ribbons
- 2 scallions, thinly sliced
- 1 ½ tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon sesame oil
- 1 teaspoon ginger paste (or minced ginger)
- ⅛ teaspoon salt
- 1 tablespoon sesame seeds (plus additional if desired for garnish)
Instructions
- In a large bowl, combine the cucumbers, carrots, and scallions.
- In a small mixing bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, ginger paste, and salt.
- Pour the dressing over cucumber carrot scallion mixture and add the sesame seeds. Toss well with tongs until all the vegetables are well coated in dressing. Enjoy! Feel free to garnish with an extra sprinkle of sesame seeds right before serving.
Notes
- To peel the carrot and cucumber into ribbons, just run a peeler over it repeatedly, turning a quarter turn every so often to try to get as much of the veggie sliced into ribbons as possible. You may end up with some scraps when you can’t peel a clean ribbon anymore; these can be cut for snacking another time, or added directly to the salad simply with the different shape.
- As an alternative to peeling the vegetables into ribbons, you could instead julienne the veggies, or slice the cucumber and grate the carrots. However, I think the texture is best as written.
- To reduce the sodium content in this recipe, skip the pinch of salt and use lower sodium soy sauce. To reduce the added sugar, reduce or skip the honey or use a no-added-sugar sweetener instead.
- This recipe makes 2 larger sides or 4 smaller sides.
Nutrition
Calories: 224kcal