Carrot Cucumber Salad
This easy Asian salad is simple to make in 15 minutes and is a great side dish for any meal!
Servings 4 servings
Calories 86kcal
Ingredients
- 5 Mini cucumbers (Persian cucumbers), sliced
- 1 cup julienned or matchstick carrots
For the sauce
- 2½ Tablespoons rice vinegar
- 1 Tablespoon vegetable oil
- 3 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons granulated sugar
- 1 Tablespoon sesame seeds
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large serving bowl, add the cucumber and carrots. Set aside.
- In a separate medium mixing bowl, whisk together all of the sauce ingredients: vegetable oil, rice vinegar, sesame oil, soy sauce, sugar, sesame seeds, salt, and pepper. Taste, and add more salt and pepper if necessary.
- Pour the sauce over the cucumber and carrots, then toss with a wooden spoon or tongs to fully coat the vegetables with the sauce. Serve immediately.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4-5 days.
For deeper flavor: add a splash of hoisin sauce or oyster sauce to the sauce mixture.
Nutrition
Calories: 86kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 566mg | Potassium: 226mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5420IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg