Crunchy Asian Cucumber Carrot Salad: Fresh and Flavorful Delight

Enjoy a refreshing Crunchy Asian Cucumber Carrot Salad, bursting with vibrant flavors and a tangy dressing.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 each Persian Cucumber Crisp and vibrant, perfect for texture; substitute with English cucumber if necessary.
2 each Carrot Adds natural sweetness and color; can replace with zucchini for a fun twist.

For the Dressing

3 tablespoons Sesame Oil Provides a rich, nutty flavor; use avocado oil for a different taste.
2 tablespoons Lime Juice Brightens the dressing with tangy acidity; substitute with lemon juice if desired.
1 clove Garlic Minced; omit if you prefer a milder taste.
2 tablespoons Soy Sauce Infuses the dish with umami and saltiness; switch to tamari for gluten-free.
1 tablespoon Honey Balances the dressing with sweetness; use maple syrup or agave for vegan.
1 pinch Chili Flakes Adds heat; adjust to your taste.
1 tablespoon Rice Vinegar Complements the dressing with gentle sweetness.
2 tablespoons Sesame Seeds Mix of black and white; optional for garnish.

Equipment

Y-shaped julienne peeler
Mixing Bowl
whisk

Method

Preparation Steps

Wash the Persian cucumber and carrots under cold water. Julienne the cucumbers and carrots into thin strips, about 2-3 inches long.
In a small bowl, whisk together sesame oil, lime juice, minced garlic, soy sauce, honey, chili flakes, and rice vinegar until smooth.
Pour the dressing over the julienned veggies and toss gently to coat.
Sprinkle with sesame seeds and serve immediately.

Nutrition

Serving: 1saladCalories: 90kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Refrigerate veggies before slicing to enhance crunch. Dress just before serving to maintain freshness.

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