Description
Fresh, crunchy, and full of flavor, this Asian cucumber carrot salad features a tangy sesame-lime dressing that’s sweet, savory, and slightly spicy. Ready in minutes, it’s the perfect refreshing side for any meal.
Ingredients
For the Salad:
2 Persian cucumbers, julienned
2 medium carrots, julienned
For the Dressing:
2 tbsp sesame oil
1 tbsp fresh lime juice
1 tsp rice vinegar
1 tbsp soy sauce
1 tsp honey
1 garlic clove, pressed
1/2 tsp chili flakes (adjust to taste)
1 tsp mixed sesame seeds (black and white)
Instructions
1. Julienne the cucumbers and carrots into thin strips.
2. In a small bowl, whisk together sesame oil, fresh lime juice, rice vinegar, soy sauce, honey, garlic, chili flakes, and sesame seeds until well combined.
3. Pour the dressing over the cucumbers and carrots.
4. Toss gently to coat all the vegetables evenly.
5. Serve immediately for the best crunch and flavor.
Notes
Using a Y-shaped julienne peeler with rotating blades makes slicing cucumbers and carrots quick and uniform, but a mandoline or sharp knife works too.
Adjust the chili flakes to your preferred spice level.
For a vegan option, replace honey with maple syrup or agave nectar.
Use low-sodium soy sauce to reduce saltiness, or tamari for a gluten-free alternative.
Keep the dressing separate and toss just before serving to maintain crunch.
Best eaten fresh but can be stored in an airtight container in the fridge for up to one day; vegetables may soften over time.
Nutrition
- Serving Size: 150 g
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg