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–+ servings
Cucumber and Carrot Salad

Cucumber and Carrot Salad

A crisp and deliciously refreshing cucumber and carrot salad tossed in a tasty soy and sesame dressing, perfect as a light side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine Asian-Inspired
Servings 4 servings
Calories 88.1 kcal

Equipment

  • cutting board
  • sharp knife
  • paper towels
  • large bowl
  • small bowl
  • Whisk
  • vegetable peeler
  • julienne vegetable peeler

Ingredients
  

Vegetables

  • 1 large English cucumber or Persian cucumbers
  • 4-5 carrots
  • 2-3 green onions sliced

Dressing

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon avocado oil or any neutral tasting oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 tablespoon honey
  • salt
  • black pepper
  • 1 teaspoon sesame seeds

Instructions
 

Preparation

  • Slice the English cucumber in half or third, then slice each piece in half lengthwise, then slice the cucumber in half-moons.
  • Optional: Place the chopped cucumber on paper towels with a pinch of salt while you get everything else ready to release some of the extra moisture. Peeling is optional per taste.

Nutrition

Serving: 1servingCalories: 88.1kcal
Keyword Cucumber and Carrot Salad, Healthy, refreshing, Salad, side dish
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