Easy Cucumber and Carrot Salad with Sesame Ginger Dressing
This easy cucumber and carrot salad tosses thinly sliced cucumbers and julienned carrots in a simple rice vinegar sesame ginger dressing for a fresh, crunchy Asian-inspired side dish ready in 10 minutes.
Servings: 4
Calories: 74kcal
Equipment
- Salad bowl
Ingredients
- 4 mini Persian cucumbers or 1 large English cucumber thinly sliced
- 2 large carrots julienned
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 tablespoon maple syrup
- 1 tablespoon soy sauce or tamari
- 1/2 tablespoon toasted sesame seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- Ground white pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers and julienned carrots.
- In a small bowl, whisk together the rice vinegar, sesame oil, maple syrup, soy sauce, salt, ginger, and white pepper.
- Pour the dressing over the vegetables and toss until evenly coated.
- Sprinkle with toasted sesame seeds and toss again.
- Serve immediately, or refrigerate for 15–30 minutes to allow the flavors to meld before serving.
Notes
- For extra crunch, use English cucumbers or Persian cucumbers.
- If your cucumbers release a lot of water, lightly salt them and let them sit for 10 minutes before draining and adding the dressing.
- Add sliced green onions or fresh cilantro for additional flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- The vegetables will soften and release liquid as they sit, so stir well before serving.
- This salad is best enjoyed fresh for maximum crunch.
Nutrition
Calories: 74kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 424mg | Fiber: 3g | Sugar: 7g