Description
A quick, refreshing, and crunchy salad featuring crisp carrots and cucumbers with a tangy Asian-inspired dressing. Perfect for a speedy side dish.
Ingredients
Scale
- 2 cups thinly sliced carrots (about 2–3 medium carrots)
- 2 cups thinly sliced cucumber (about 1 large or 2 medium cucumbers)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or maple syrup (for vegan option)
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1–2 scallions, thinly sliced (white and green parts)
Instructions
- 1. Prepare the Vegetables: Wash and thinly slice carrots and cucumbers.
- 2. Chop the Cilantro and Scallions: Finely chop fresh cilantro and thinly slice scallions.
- 3. Make the Dressing: Whisk together rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, grated ginger, and red pepper flakes (if using).
- 4. Combine and Toss: In a bowl, combine sliced vegetables, dressing, cilantro, and scallions. Toss gently to coat.
- 5. Let it Marry (Optional): Let the salad sit for 5-10 minutes to allow flavors to meld before serving.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Best served cold and fresh for optimal crunch. Do not freeze. Dressing may separate; stir before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Uncooked
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g