Ingredients
– 1 large English cucumber or Persian cucumbers
– 4 to 5 carrots
– 2 to 3 green onions, sliced
– 2 tablespoons soy sauce (or lite Tamari or coconut aminos)
– 2 tablespoons rice vinegar (or apple cider vinegar or white wine vinegar)
– 1 tablespoon neutral tasting oil (such as avocado oil)
– 1 teaspoon toasted sesame oil
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced (fresh preferred, garlic powder optional)
– 1 tablespoon honey
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions
1-Slice the cucumber lengthwise into halves or thirds, then cut into half-moons. You can place the cucumber slices on paper towels sprinkled with a pinch of salt to remove excess moisture; peeling is optional for added texture.
2-Peel the carrots and cut them into matchsticks or use a julienne peeler; pre-shredded carrots work too but might not be as crunchy for that satisfying bite.
3-In a small bowl, whisk together the soy sauce, rice vinegar, neutral oil, toasted sesame oil, Dijon mustard, honey, minced garlic, salt, and pepper to make the dressing.
4-Combine the green onions with the cucumber and carrots, give it a quick season with salt and pepper, toss everything with the dressing, sprinkle sesame seeds on top, and serve right away.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Chill cucumbers and carrots before preparation for a refreshing salad.
⏳ Best served immediately to avoid watery texture; can be stored in the refrigerator for 1 to 2 days.
🔪 Thinly cut carrots improve crunch and ease of eating.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook, Tossing
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg