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–+ servings
Cucumber Carrot Salad

Cucumber Carrot Salad: A Refreshing Twist on a Classic

Enjoy a vibrant and healthy Cucumber Carrot Salad, perfect as a refreshing side or light meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian, Mediterranean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 whole Cucumbers Use fresh, firm cucumbers for the best texture.
  • 2 whole Carrots Baby or regular carrots work well—peel if desired.
For the Dressing
  • 1 teaspoon Salt Enhances flavor and draws out moisture.
  • 2 tablespoons Soy Sauce Substitute with tamari for a gluten-free option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used in a pinch.
  • 1 tablespoon Sesame Oil Replace with olive oil for a lighter twist.
  • 1 tablespoon Honey Maple syrup is a great vegan alternative.
Optional Ingredients
  • 1 teaspoon Chili Flakes For an extra kick; adjust according to your heat preference.
  • 1 teaspoon Garlic or Ginger Powder Add depth to your dressing.

Equipment

  • cutting board
  • sharp knife
  • mandoline
  • Medium Bowl
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by rinsing the cucumbers and carrots under cool water to remove any dirt. If desired, peel the carrots.
  2. Next, cut the cucumbers and carrots into thin, uniform slices, about 1/8-inch thick.
  3. Lightly sprinkle the cucumber slices with salt and let them rest on paper towels for about 5 minutes.
  4. In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until smooth.
  5. Pat dry the cucumbers, then combine them with sliced carrots in a large mixing bowl. Pour the dressing over and toss gently.
  6. Serve immediately or refrigerate for about 10-15 minutes before serving for enhanced flavor.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 600mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 5000IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 3 days; keep dressing separate until ready to serve.

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