Name: Asian Carrot and Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 1 Tbsp olive oil; 1 1/2 Tbsp toasted sesame oil; 2 Tbsp seasoned rice vinegar; 2 Tbsp low-sodium soy sauce; 1 tsp minced ginger; 2 English cucumbers, thinly sliced; 4 carrots, peeled and thinly sliced; 2 tsp black and/or white sesame seeds (optional)

Jump to Recipe

Light, vibrant, and ready in a flash, this Asian Carrot and Cucumber Salad is an easy way to enjoy veggies that aren’t short on flavor!

WHAT’S NEW?

The count down to Spring Break is ON and between work and nursing school, I’ve never felt more ready for a break. My shoulders are in a constant state of tension and I’m longing for some sunshine and time away from computers and exams! My toes are painted and I’ve even started packing – sometimes I impress myself! I’m normally the pack-the-morning-of kind of gal.

No new news here: dinners lately have been a struggle. I think this feeling is felt universally among busy families. Lately I’ve been meal planning and then getting to dinner time with ingredients and a plan…but no time in which to carry out said plan. When people said parenting gets harder in different ways with older kids, this is what they were talking about, I imagine. We’re taxi drivers who try to keep all the scheduling balls in the air while trying to ensure we’re all on time to our respective activties and events…and perhaps even fed. Vegetables are a huge bonus making this raw, flavorful salad a great on-the-go option!

ROLL CALL FOR THIS RECIPE

Flavor Seekers: Tangy with a slightly sweet flavor, these Asian-inspired flavors pair beautifully with crunchy carrots and cucumbers in this healthy side dish.
No-Cook Recipe: A little whisking and slicing is all that’s required in this carrot cucumber salad. Sometimes, simple is best!
Those Short on Time: Only 15 minutes is all that’s needed to whip up this perfect side dish!

KEY INGREDIENTS AND SUBSTIUTIONS

Olive oil: Any neutral oil will do or you can sub in additional sesame oil
Toasted sesame oil: Provides deep, nutty flavor that’s perfect with Asian flavors
Seasoned rice vinegar: Adds tang and slight sweetness (can use unseasoned rice vinegar + a pinch of sugar)
Soy sauce: Brings savory umami – tamari or coconut aminos work as alternatives
Ginger: Totally optional to use, fresh ginger is a wonderful addition to the flavor profile and adds a ton of flavor
Cucumber: English cucumbers are more crisp and less watery than regular cucumbers but can substitute with Persian cucumbers or mini cucumbers
Carrot: Sweet and crunchy, carrots are beautiful and tasty but can be replaced with cabbage
Sesame seeds: Totally optional, sesame seeds offer a bit of crunch, color, and nutrition, however they can easily be omited or swapped for chopped peanuts

NUTRITIONAL MERITS

Vegan
Low-calorie, low-carb
Nut-free, peanut-free, egg-free
Made soy-free and gluten-free with the use of coconut aminos in place of soy sauce
Contains whole food ingredients

FAQ

I don’t have a mandoline. Is it OK to juice slice the veggies?

Absolutely! You can also use a vegetable peeler to slice carrot ribbons and cucumber ribbons for a unique presentation and texture. Dicing the veggies also works well.

Can this salad be prepped ahead of time?

Yes, however it is best when served within 24-28 hours. For the perfect balance of crunch and flavor, the first 12-24 hours are best!

Sounds unique and delicious, but I’m not sure what to serve it with. Any suggestions?

Serve alongside your favorite stir-fry or noodle dish, dumplings, grain or rice bowl, or my favorite: a perfectly marinated and grilled salmon filet

VARIATIONS, STORAGE, and TIPS

For best results, allow the flavors to meld for 10-15 minutes before serving, tossing several times
Store in an airtight container for up to 2 days
Add in other ingredients, as preferred: diced red onions or green onions, fresh cilantro, avocado, etc.
Make it a meal by adding protein – toss in grilled chicken, shrimp, or tofu
For an added crunch, add chopped peanuts or cashews
If you like some heat, drizzle with chili oil or sprinkle with crushed red pepper flakes before serving

Asian Carrot and Cucumber Salad

Yield: 10 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Light, vibrant, and ready in a flash, this Asian Carrot and Cucumber Salad is an easy way to enjoy veggies that aren't short on flavor!

Ingredients

1 Tbsp olive oil
1 1/2 Tbsp toasted sesame oil
2 Tbsp seasoned rice vinegar
2 Tbsp low-sodium soy sauce
1 tsp minced ginger
2 English cucumbers, thinly sliced
4 carrots, peeled and thinly sliced
2 tsp black and/or white sesame seeds (optional)

Instructions

In a large bowl, whisk together the olive oil, sesame oil, vinegar, soy sauce, and ginger until well-combined.
To the bowl, add the sliced cucumbers and carrots; toss to coat.
Refrigerate until ready to serve, tossing several times over 10-15 minutes or up to several hours for best flavor. Finish with seame seeds before serving, if desired.

Nutrition Information:

Yield: 10 Serving Size: 1/2 cup
Amount Per Serving: Calories: 44Total Fat: 2.5gCholesterol: 0mgSodium: 165mgCarbohydrates: 4.7gFiber: 1.0gSugar: 2.7gProtein: 1.3g

Looking for some salad inspo?

Be well,