Crispy Carrot and Cucumber Salad with Asian Zing

This Carrot and Cucumber Salad brings together crispy cucumbers and sweet carrots with delightful Asian-inspired flavors, perfect for summer picnics.

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Prep Time 20

Chilling Time 20

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 79

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumber Use seedless varieties for the best texture.
2 medium Carrots Julienned or spiralized.
1/4 cup Minced Fresh Cilantro Parsley can be used as an alternative.

For the Dressing

1/4 cup Avocado Oil Can be substituted with another neutral oil.
3 tablespoons Rice Vinegar Apple cider vinegar is a great alternative.
1 tablespoon Sesame Oil Can be replaced with olive oil.
1 teaspoon Sugar Substitute with honey or maple syrup if desired.
2 tablespoons Low Sodium Soy Sauce Coconut aminos are perfect for gluten-free.
1/2 teaspoon Ground Ginger Fresh ginger can be used for a bolder flavor.
2 tablespoons Toasted Sesame Seeds Can be omitted for simplicity.
1 teaspoon Crushed Red Chili Flakes Optional for added heat.

Equipment

Mixing Bowl
Whisk

Method

Preparation

Wash the cucumber under cool water and slice into thin, even rounds. Peel the carrots and julienne or spiralize them.
Place both the sliced cucumber and prepared carrots into a large mixing bowl.
In a separate bowl, whisk together the dressing ingredients until well combined.
Pour the dressing over the cucumber and carrot mixture and toss gently to coat.
Cover and refrigerate for at least 20 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 79kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gSodium: 400mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 490IUVitamin C: 14mgCalcium: 40mgIron: 0.5mg

Notes

For the best quality, consume the salad within a day. Store in an airtight container.

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