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Cucumber and Carrot Salad with Sesame Soy Dressing Recipe

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4.4 from 12 reviews

This crisp and refreshing cucumber and carrot salad is a quick and easy Asian-inspired side dish. Tossed in a flavorful dressing made of soy sauce, rice vinegar, sesame oil, and a touch of honey, it offers a perfect balance of tangy, savory, and slightly sweet flavors. Ideal as a light appetizer or accompaniment to your meal, this salad is bursting with fresh textures and vibrant taste.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 large English cucumber or Persian cucumbers
  • 4-5 carrots
  • 2-3 green onions, sliced

Dressing

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon avocado oil or any neutral tasting oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon sesame seeds

Instructions

  1. Prepare the cucumber: Slice the English cucumber into halves or thirds, then slice each piece in half lengthwise, followed by slicing into half-moons. Optionally, place the chopped cucumber on paper towels with a pinch of salt to draw out excess moisture. Decide whether to peel the cucumber fully, partially, or leave the skin on according to your taste.
  2. Prepare the carrots: Peel the carrots and cut them into matchsticks or julienne strips. If you have a julienne peeler, use it for ease. Alternatively, slice the carrots into 1-inch pieces, then cut each piece lengthwise, and finally slice each into sticks. Shredded carrots can also be used.
  3. Make the dressing: In a small bowl, whisk together low-sodium soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, minced garlic, honey, salt, and black pepper until fully combined.
  4. Combine vegetables and dressing: Add the sliced green onions to the cucumber and carrots. Sprinkle a little salt and pepper over the veggies, then toss everything together with the dressing until well coated.
  5. Finish and serve: Sprinkle sesame seeds over the salad for extra texture and flavor. Serve immediately for the best crispness and enjoy your refreshing cucumber and carrot salad.

Notes

  • Peeling the cucumber is optional; partially peeling can add texture and color variation.
  • Letting the cucumber sit with salt on paper towels helps reduce excess water for a crisper salad.
  • Adjust the honey in the dressing for more or less sweetness to suit your taste.
  • This salad is best served fresh but can be refrigerated in an airtight container for up to 1 day.
  • Feel free to add chopped fresh herbs like cilantro or mint for added flavor.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian-Inspired
  • Diet: Low Fat

Find it online: https://monicarecipes.com/cucumber-and-carrot-salad-with-sesame-soy-dressing-recipe/