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 the carrots, then julienne them (or use a julienne slicer) into thin, even strips. Thinly slice the cucumbers and green onions (include both whites and greens).
- In a small bowl or jar, whisk together sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and chili oil until the dressing is smooth and fully combined.
- In a dry pan over medium heat, toast the sesame seeds, stirring occasionally, until they are lightly golden and fragrant. Remove from heat and let cool.
- Combine the julienned carrots, sliced cucumbers, and green onions in a large mixing bowl.
- Sprinkle with toasted sesame seeds and pour the dressing over the veggies and toss until evenly coated.
- Chill for 10–15 minutes for best flavor (optional).
- Serve fresh as a side or light meal.
