Asian Cucumber and Carrot Salad
This crisp and refreshing cucumber and carrot salad is outstanding—and so simple! With just 6 ingredients, you can have it whipped up in no time. It’s great as a side to your favorite Asian-inspired dishes, or even as a topper to some!
Servings: 6 servings
Ingredients
- 4 cups diced cucumber About 4 mini cucumbers or 2 regular cucumbers
- 2 very large carrots or 4 regular-sized carrots, julienned or grated
- 2 TBSP rice vinegar
- 2 TBSP sesame oil
- 1-2 scallions, thinly sliced
- 1 tsp sesame seeds, for garnish
Instructions
- Dice the cucumber into bite-sized chunks and transfer to a large mixing bowl.
- Julienne or shred the carrots. I like to use a julienne peeler for this, but you can also easily grate them to shreds with a cheese grater. Transfer to the same mixing bowl as the cucumbers.
- Drizzle the rice vinegar and sesame oil over the cucumbers and carrots, and give it all a good toss to coat. Let sit for at least 15 minutes while you prepare other parts of your meal.
- Before serving, garnish with thinly sliced scallions and sesame seeds.
Notes
This cucumber and carrot salad can be kept in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Fiber: 1g | Sugar: 4g
