Crisp Carrot and Cucumber Salad: A Refreshing Summer Delight

A delicious Carrot and Cucumber Salad that combines vibrant vegetables and Asian-inspired dressing for a refreshing summer dish.

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Prep Time 20

Chilling Time 20

Total Time 40

Servings: 4 servings

Course: APPETIZERS

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 cups seedless cucumber sliced
2 medium carrots julienned or spiralized
1/4 cup fresh cilantro minced

For the Dressing

1/4 cup avocado oil substitute with grapeseed oil if needed
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon sesame oil
2 tablespoons low sodium soy sauce or coconut aminos
1 teaspoon sugar adjust to taste
1/2 teaspoon ground ginger
1/4 teaspoon crushed red chili flakes optional

For Topping

2 tablespoons toasted sesame seeds toast in a dry skillet

Equipment

mixing bowl
whisk
knife
cutting board

Method

Preparation

Wash and slice the cucumber into thin rounds, ensuring you have 2-3 cups.
Wash, peel, and julienne the carrots for vibrant color.
In a separate bowl, whisk together all the dressing ingredients until well combined.
In a large bowl, combine the sliced cucumbers and julienned carrots, mixing for even distribution.
Pour the dressing over the vegetable mixture and toss well to coat.
Cover and chill in the refrigerator for at least 20 minutes to enhance flavors.
Garnish with additional cilantro or sesame seeds before serving, if desired.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 5000IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Use fresh ingredients for the best flavor and texture. Adjust dressing to taste before serving.

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