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Cucumber Carrot Salad

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A crisp and bright salad combining cucumber, carrots, and a light soy-rice vinegar dressing with toasted sesame notes.

Ingredients

Scale
  • 1 large English cucumber (or 3–4 Persian cucumbers, half-peeled and sliced into thin half-moons)
  • 4–5 carrots (peeled and julienned)
  • 2–3 green onions (thinly sliced)
  • 1 teaspoon sesame seeds
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon avocado oil (or neutral oil)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Slice the cucumber in half lengthwise and cut into thin half-moons. Optionally sprinkle with salt and place the slices on paper towels to draw out moisture.
  2. Peel the carrots and julienne them using a julienne peeler or a sharp knife to make matchstick pieces.
  3. Thinly slice the green onions on a diagonal and set them aside.
  4. Whisk together the low-sodium soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, honey, salt, and black pepper until well blended.
  5. Combine the cucumbers, carrots, and green onions in a large bowl, then pour the dressing over and toss to coat evenly.
  6. Sprinkle the sesame seeds over the top and serve immediately, or chill for 15 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours.

Nutrition

Find it online: https://www.simplefamilydishes.com/cucumber-carrot-salad-2/