Description
Cucumber and carrot salad is a refreshing, vibrant dish that brings together the crunch of fresh cucumbers and the sweetness of carrots, all tossed in a tangy dressing. Perfect for spring gatherings or as a light side dish, this salad not only impresses with its unique blend of textures and flavors but also offers a nutritious addition to any meal. With just a few minutes of preparation, you can create a colorful salad that’s versatile enough to accompany grilled meats or serve as a healthy snack on its own. Add your favorite herbs or spices to personalize it further!
Ingredients
- 1 English cucumber (sliced into thin rounds)
- 1 ½ cup pre-shredded carrots
- ¼ cup finely chopped parsley or cilantro
- 2 tsp garlic (finely minced)
- ¼ cup green onions (sliced)
- 1 tbsp rice vinegar
- 1 tbsp apple cider vinegar
- 2 tsp low sodium soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 ½ tbsp sesame seeds
- 1/16 tsp ginger
- ½–1 tsp crushed red peppers (optional)
- salt and pepper (for taste)
- 2 tsp sesame oil
Instructions
- In a small bowl, whisk together low sodium soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, ginger, crushed red peppers (if using), and salt and pepper to taste.
- In a large mixing bowl, combine sliced cucumbers, shredded carrots, chopped herbs, minced garlic, and sliced green onions. Drizzle with extra sesame oil.
- Pour the dressing over the vegetable mixture and toss gently until well coated. Adjust seasoning if necessary.
- Garnish with additional sesame seeds or green onions before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor and texture. Chill the salad before serving to enhance flavors. Feel free to customize with other vegetables or add protein like shredded chicken for a heartier option.