Carrot and Cucumber Salad

5 from 1 vote

This fresh Asian-inspired Carrot and Cucumber Salad is the perfect light and flavorful side dish to pair with any entree. This salad can be made in just 10 minutes and is packed with nutrient dense ingredients.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Asian

Servings: servings

Calories: 75kcal

Author: Amanda McGillicuddy

Equipment

Knife
Cutting board
Large mixing bowl
Rubber Spatula
Whisk

Ingredients

2 cups English cucumber, sliced into half moons about ⅛ inch thick about 1 large English cucumber
2 cups Shredded carrots

Dressing

3 tablespoon Coconut aminos
2 tablespoon Honey
1 tablespoon Rice vinegar
2 teaspoon Toasted sesame oil
1 teaspoon Red Boat fish sauce
2 Garlic cloves, minced
½ teaspoon Ground ginger
½ teaspoon Sea salt or to taste
¼ tsp Black pepper

Garnish

1 tablespoon Sesame seeds
2-3 Green onions, thinly sliced

Instructions

Start by preparing the vegetables. Halve the English cucumber lengthwise and then thinly slice it into half moons about ⅛ inch thick. I usually buy a package of shredded carrots, but you can shred carrots using a food processor shredding attachment (if doing this, you will need about 3 large carrots).
In a large mixing bowl, mix together the ingredients for the dressing with a whisk until the honey is fully dissolved. **If you're sensitive to salt, please see notes.
Add the cucumber and carrots and gently toss. Add the sesame seeds and toss. Garnish with sliced green onions and serve immediately, or allow to marinade for 30 minutes in the fridge and then gently toss again before serving. This salad is best served using tongs or a slotted spoon.

Notes

** If you are sensitive to salt, consider holding the sea salt when mixing the dressing. Once the honey if fully dissolved, take a carrot or cucumber and taste the dressing and then add additional salt if desired.

Nutrition