Why You’ll Love This Recipe:

Fresh and Crunchy: The crisp cucumbers and carrots provide a delightful crunch with every bite.
Quick and Easy: With minimal prep and no cooking required, this salad comes together in just 15 minutes.
Healthy and Flavorful: Packed with nutrients and bold flavors, it’s a guilt-free side dish that’s as tasty as it is nutritious.
Versatile: Perfect as a side dish, or pair it with grilled proteins like chicken or fish for a complete meal.

INGREDIENTS YOU’LL NEED:

2 large cucumbers, thinly sliced: Choose firm cucumbers for the best texture.
2 medium carrots, julienned or thinly sliced: Adds a slight sweetness and vibrant color.
2 tbsp rice vinegar: For a tangy and slightly sweet base to the dressing.
1 tbsp soy sauce: Adds a savory umami flavor to the dish.
1 tbsp sesame oil: Provides a nutty richness to balance the acidity.
1 tbsp honey: A natural sweetener that complements the tangy and salty notes.
1 tsp sesame seeds: For a bit of texture and added nuttiness.
1 clove garlic, minced: Infuses the dressing with a bold, aromatic flavor.
1 tsp ginger, minced: Adds warmth and depth to the dressing.
2 green onions, chopped (for garnish): For a fresh, sharp bite.
Fresh cilantro, chopped (for garnish): Brightens up the salad with a pop of herbaceous flavor.

HOW TO MAKE ASIAN CUCUMBER AND CARROT SALAD:

STEP-BY-STEP INSTRUCTIONS:

Prepare the Vegetables:
- Thinly slice the cucumbers and julienne or thinly slice the carrots. A mandoline or a sharp knife works well for uniform slices. Place the sliced cucumbers and carrots into a large bowl.
Make the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and ginger until well combined. This will create a balanced dressing with tangy, salty, and slightly sweet flavors.
Toss the Salad:
- Pour the dressing over the cucumbers and carrots. Toss the vegetables gently but thoroughly to ensure they are evenly coated with the dressing.
Garnish:
- Sprinkle the salad with sesame seeds, chopped green onions, and fresh cilantro. These garnishes add extra flavor, texture, and visual appeal to the dish.
Chill & Serve:
- Let the salad chill in the refrigerator for 10-15 minutes to allow the flavors to meld together. Serve cold and enjoy!

HELPFUL TIPS:

Spicy Kick: For a bit of heat, add a pinch of chili flakes or drizzle a little sriracha into the dressing.
Extra Crunch: You can add crushed peanuts or almonds for an extra layer of crunch and richness.
Make it a Meal: Serve this salad alongside grilled chicken, shrimp, or tofu to make it a complete meal. It pairs well with any light protein.

DETAILS:

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad, Side Dish
Method: No-Cook
Cuisine: Asian-Inspired
Diet: Vegetarian, Dairy-Free

NOTES:

This salad is best enjoyed fresh, but if you prefer more intense flavors, you can let it marinate in the fridge for a bit longer (up to an hour). The cucumbers will soften slightly as they absorb the dressing.

NUTRITIONAL INFORMATION (Per Serving):

Calories: ~120 kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Fiber: 2g
Sugars: 7g

FREQUENTLY ASKED QUESTIONS:

Can I make this salad ahead of time? Yes, you can prepare the salad a few hours ahead. Just keep it covered in the refrigerator and toss again before serving. For the freshest texture, add the dressing shortly before serving.

What can I substitute for sesame oil? If you don’t have sesame oil, you can use olive oil, but note that sesame oil adds a distinct nutty flavor that enhances the Asian-inspired dressing.

Is this salad gluten-free? To make this salad gluten-free, simply use tamari or gluten-free soy sauce in place of regular soy sauce.

STORAGE INSTRUCTIONS:

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, the cucumbers may release water and become slightly soggy over time, so it’s best eaten fresh.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other refreshing and flavorful salads:

Easy Asian Cucumber Salad

CONCLUSION:

This Asian Cucumber and Carrot Salad is a light, crunchy, and flavorful side dish that comes together quickly and easily. Its balance of tangy, sweet, and savory flavors makes it a perfect accompaniment to a variety of meals. Whether you’re hosting a summer BBQ or looking for a healthy side dish for dinner, this salad is a sure winner! Enjoy it fresh and experiment with the tips and substitutions to make it your own.

Asian Cucumber and Carrot Sala

Author: Martha

Print Recipe

Description

A refreshing and crunchy salad with vibrant flavors, this Asian Cucumber and Carrot Salad is perfect for a light, healthy side dish. The combination of crisp cucumbers, sweet carrots, and a tangy dressing makes it a delicious and nutritious option for any occasion. Whether you’re looking for a quick side or a healthy addition to your meal, this salad is sure to impress.

Ingredients

Scale

2 large cucumbers, thinly sliced: Choose firm cucumbers for the best texture.
2 medium carrots, julienned or thinly sliced: Adds a slight sweetness and vibrant color.
2 tbsp rice vinegar: For a tangy and slightly sweet base to the dressing.
1 tbsp soy sauce: Adds a savory umami flavor to the dish.
1 tbsp sesame oil: Provides a nutty richness to balance the acidity.
1 tbsp honey: A natural sweetener that complements the tangy and salty notes.
1 tsp sesame seeds: For a bit of texture and added nuttiness.
1 clove garlic, minced: Infuses the dressing with a bold, aromatic flavor.
1 tsp ginger, minced: Adds warmth and depth to the dressing.
2 green onions, chopped (for garnish): For a fresh, sharp bite.
Fresh cilantro, chopped (for garnish): Brightens up the salad with a pop of herbaceous flavor.

Instructions

Prepare the Vegetables:
- Thinly slice the cucumbers and julienne or thinly slice the carrots. A mandoline or a sharp knife works well for uniform slices. Place the sliced cucumbers and carrots into a large bowl.
Make the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and ginger until well combined. This will create a balanced dressing with tangy, salty, and slightly sweet flavors.
Toss the Salad:
- Pour the dressing over the cucumbers and carrots. Toss the vegetables gently but thoroughly to ensure they are evenly coated with the dressing.
Garnish:
- Sprinkle the salad with sesame seeds, chopped green onions, and fresh cilantro. These garnishes add extra flavor, texture, and visual appeal to the dish.
Chill & Serve:
- Let the salad chill in the refrigerator for 10-15 minutes to allow the flavors to meld together. Serve cold and enjoy!

Notes

This salad is best enjoyed fresh, but if you prefer more intense flavors, you can let it marinate in the fridge for a bit longer (up to an hour). The cucumbers will soften slightly as they absorb the dressing.