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–+ servings
Fresh Cucumber Carrot Salad with vibrant colors and healthy ingredients

Cucumber Carrot Salad

A refreshing, crunchy salad featuring crisp cucumbers and sweet carrots dressed in a tangy soy and rice vinegar mixture. Perfect as a quick side dish for grilled fish or sandwiches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 large large English cucumber (or 3–4 Persian cucumbers) Use Persian cucumbers for smaller, thinner-skinned slices.
  • 4–5 pieces carrots (peeled and julienned or shredded) Long, crunchy strands provide a nice texture.
  • 2–3 pieces green onions (thinly sliced) Add color and mild flavor.
  • 1 teaspoon sesame seeds For garnish.
Dressing Ingredients
  • 2 tablespoons low-sodium soy sauce Keeps the dressing from overpowering the vegetables.
  • 2 tablespoons rice vinegar Provides acidity.
  • 1 tablespoon avocado oil (or neutral oil) Can swap for light olive oil.
  • 1 teaspoon toasted sesame oil Adds a nutty flavor.
  • 1 tablespoon honey Or use maple syrup for a vegan option.
  • 1 teaspoon Dijon mustard Helps stabilize the dressing.
  • Salt and black pepper to taste

Method
 

Preparation
  1. Halve the cucumber lengthwise and slice into thin half-moons. Optionally sprinkle with salt and place the slices on paper towels to draw out moisture.
  2. Peel and julienne the carrots into long, crunchy strands or run them through a shredder for a finer texture.
  3. Thinly slice the green onions on the bias and set them aside.
Dressing
  1. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, honey, salt, and black pepper until smooth.
Combine
  1. In a large bowl, combine the cucumbers, carrots, and green onions, pour the dressing over, and toss to coat evenly.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 6g

Notes

This salad keeps best chilled in an airtight container for up to 3 days in the refrigerator. Freezing is not recommended. If preparing ahead, dress up to 1 hour before serving to maintain crunch.

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