Cucumber and Carrot Salad

4.60 from 5 votes

Revamp these classic vegetables into a delicious Cucumber and Carrot Salad. Tossed into a tangy sesame dressing, this is a great side for spring and summer.

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: salads, Sides, vegetables, Vegetarian

Servings:

Ingredients

4 large carrots washed and dried
6 persian cucumbers or 2 english cucumbers
3 green onions thinly sliced (both the whites and greens)
¼ cup sesame seeds
1 tablespoon sesame oil
2 tablespoon soy sauce
2 tablespoon rice vinegar
½ tablespoon ginger paste
2 cloves of garlic pressed
1 tablespoon honey
1 teaspoon chili oil or chili crunch optional for spice

Instructions

Prep your vegetables by using a potato peeler to peel carrots and thinly slicing the cucumbers and green onions.
In a medium mixing bowl, combine shredded carrots, sliced cucumbers, sliced green onions and sesame seeds.
Make the ginger soy dressing by whisking together sesame oil, soy sauce, rice vinegar, ginger paste, garlic, honey and chili oil/ chili crunch in a small bowl.
Pour the dressing over the salad and toss to combine.

Notes

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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