Cucumber and Carrot Salad (Asian inspired)
This Cucumber and Carrot Salad is a colorful and crunchy Asian-inspired recipe, perfect as a side dish.
Equipment
- julienne peeler
Ingredients
Vegetables
- 2 large cucumbers julienned
- 2 large carrots julienned
Dressing
- 1 tablespoon grape seed oil see notes for oil-free
- 2 tablespoons rice vinegar or 1 tablespoon white (wine) vinegar
- 1 teaspoon sesame seed oil
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce or tamari
- ½ tablespoon toasted sesame seeds
- ½ tablespoon black sesame seeds
- ¼ teaspoon salt
- ¼ teaspoon ginger powder
- ground white pepper to taste
Instructions
Cucumbers and Carrots
- Wash and remove the skin of the carrots and remove the ends. Wash the cucumbers and remove the ends.
- With a julienne peeler, slice the carrots and cucumbers into long ribbons. Combine the cucumber and carrot ribbons in a medium bowl and set aside.
Dressing
- In a glass measuring cup or small bowl, combine the grape seed oil, vinegar, sesame oil, maple syrup, soy sauce, salt, ginger, and white pepper. Whisk to combine. Adjust the salt and pepper taste if needed.
- Pour the dressing over the cucumber and carrot ribbons. Stir gently to combine, so all the ribbons are coated in the dressing. Sprinkle the sesame seeds over the salad.
- Let sit for at least 10 minutes in the fridge so the flavors can develop.
Notes
It is possible to make this salad oil-free by omitting the oil and replacing it with soy sauce or tamari. For gluten-free, use tamari instead of soy sauce. Chili flakes can be added for more heat.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 5000IUVitamin C: 20mgCalcium: 50mgIron: 1mg
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