Cucumber Carrot Salad with Big Crunch (Print)
Crisp cucumbers and carrots tossed in a tangy sesame dressing for a refreshing, crunchy side dish ready in 15 minutes.
# Ingredient list:
→ Vegetables
01 - 2 large cucumbers, sliced or julienned
02 - 3 medium carrots, peeled and julienned
03 - 4 radishes, thinly sliced
04 - 2 scallions, thinly sliced
→ Dressing
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon soy sauce
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon grated fresh ginger
10 - 1 garlic clove, minced
→ Garnish
11 - 2 tablespoons roasted peanuts or cashews, roughly chopped
12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or mint leaves
# Directions:
01 - Combine cucumbers, carrots, radishes, and scallions in a large mixing bowl.
02 - Whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic in a small bowl until fully emulsified.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
04 - Let the salad rest for 5 minutes to allow flavors to meld together.
05 - Sprinkle with chopped nuts, sesame seeds, and fresh herbs just before serving.
# Expert Tips:
01 -
- No cooking required just slicing and whisking
- Keeps crisp for days making it perfect meal prep territory
- The dressing doubles as a marinade for grilled tofu or chicken
02 -
- The vegetables will release water as they sit so drain any excess liquid before serving if it has been longer than 30 minutes
- A mandoline or julienne peeler transforms this from chopped salad to something that feels restaurant fancy
03 -
- Wash and dry your vegetables thoroughly especially the cucumbers to prevent watery dressing
- Let the salad sit for at least 10 minutes before serving to allow the flavors to penetrate the vegetables