Carrot Cucumber Salad Recipe
This crunchy, refreshing Carrot Cucumber Salad is tossed in a tangy-sweet sesame soy dressing. It’s a no-cook, nutrient-packed side that’s perfect for light meals, meal prep, or summer days.
Equipment
- Large mixing bowl
- Sharp Knife
- Peeler or julienne slicer
- Cutting Board
- Small jar or bowl (for dressing)
- Spoon or whisk (for mixing)
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
- Peel and julienne the carrots; thinly slice the cucumbers and green onions.
- In a bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and chili oil.
- Toast sesame seeds in a dry pan until lightly golden. Let cool.
- Combine the carrots, cucumbers, and green onions in a large bowl.
- Pour the dressing over the veggies and toss until evenly coated.
- Sprinkle with toasted sesame seeds.
- Chill for 10–15 minutes for best flavor (optional).
- Serve fresh as a side or light meal.
