Refreshing Carrot and Cucumber Salad with Asian Flair

This Carrot and Cucumber Salad is a refreshing dish with vibrant flavors, perfect for summer meals and easy to prepare.

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Prep Time 15

Chill Time 20

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 79

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 cups Cucumber Sliced for crunch
2-3 cups Carrot Julienned or spiralized

For the Dressing

1 tbsp Avocado Oil Substitute with olive oil if desired
2 tbsp Rice Vinegar Apple cider vinegar works too
1 tsp Sesame Oil Key for Asian flavor
2 tsp Sugar Can use honey or agave
2 tsp Low Sodium Soy Sauce Coconut aminos for gluten-free
2 tbsp Fresh Cilantro Swap with parsley if needed
2 tsp Toasted Sesame Seeds Toast lightly for better flavor
0.25 tsp Ground Ginger Use fresh for more kick
0.25 tsp Crushed Red Chili Flakes Optional for spice

Equipment

mixing bowl
Julienne peeler
Whisk
airtight container

Method

Step-by-Step Instructions

Wash the cucumber and slice it into thin rounds, and julienne the carrot.
In a bowl, whisk together avocado oil, rice vinegar, sesame oil, and sugar until well blended.
Add soy sauce, cilantro, sesame seeds, ginger, and chili flakes to the dressing and mix well.
Pour the dressing over the cucumber and carrot; toss gently to coat evenly.
Cover and chill in the refrigerator for at least 20 minutes before serving.
Remove from the fridge, toss gently, and serve cold.

Nutrition

Serving: 1servingCalories: 79kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. If moisture accumulates, toss before serving.

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