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A top view of a carrot and cucumber salad in a white bowl with chopsticks on top.
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Carrot and Cumber Salad

A spicy Asian-style cucumber and carrot salad with green onions and sesame seeds.
Course Salad
Cuisine Asian
Keyword Asian carrot and cucumber salad, carrot and cucumber salad
Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan
Prep Time 10 minutes
Resting time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 130kcal
Author Monica Davis

Equipment

Ingredients

  • 2 cups Carrots
  • 2 cups Cucumbers
  • 1/4 cup Green Onions
  • 1 tablespoon Sesame Seeds

For the dressing

US - Metric

Instructions

  • Slice 2 cups of carrots and 2 cups of cucumbers into very thin slices using a knife or a mandoline.

Make the dressing

  • Add seasoned rice vinegar, sesame oil, chili garlic sauce, soy sauce, sugar, minced garlic, and minced ginger to a small container, then stir well until combined.
  • Pour the dressing over the carrot and cucumber slices and mix well. Garnish with sesame seeds and green onions if desired. Place in the fridge for at least 1 hour before eating or up to 3 days.

Notes

  • A mandoline slicer is a great tool for this salad, but please use caution. Follow the safety instructions for using this tool.
  • The salt and sugar in the dressing will cause the carrots and cucumbers to release liquid. This is normal and adds flavor to the dressing.

Nutrition

Serving: 1cup | Calories: 130kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 424mg | Potassium: 337mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10802IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg