Description
A refreshing and vibrant Asian Cucumber and Carrot Salad featuring crisp cucumbers and julienned carrots tossed in a tangy rice vinegar and nutty sesame oil dressing, garnished with scallions and sesame seeds. Perfect as a light side dish or appetizer that can be prepared quickly with no cooking required.
Ingredients
Vegetables
- 4 cups diced cucumber (about 4 mini cucumbers or 2 regular cucumbers)
- 2 very large carrots or 4 regular-sized carrots, julienned or grated
Dressing and Garnishes
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1-2 scallions, thinly sliced
- 1 teaspoon sesame seeds, for garnish
Instructions
- Prepare Cucumbers: Dice the cucumbers into bite-sized chunks and transfer them to a large mixing bowl to create the base of the salad.
- Prepare Carrots: Julienne or shred the carrots using a julienne peeler or cheese grater. Add the carrots to the same mixing bowl containing the cucumbers.
- Add Dressing: Drizzle the rice vinegar and sesame oil evenly over the cucumber and carrot mixture. Toss well to coat all pieces thoroughly with the dressing.
- Marinate: Allow the salad to sit for at least 15 minutes to let the flavors meld while you prepare other parts of your meal.
- Garnish and Serve: Just before serving, sprinkle the salad with thinly sliced scallions and sesame seeds for added flavor and texture.
Notes
- Using mini cucumbers can yield a fresher, crisper texture.
- Julienning the carrots gives a nice crunchy texture, but grating is an easier alternative.
- Letting the salad sit allows the flavors to intensify and the vegetables to soften slightly.
- This salad is best served chilled or at room temperature.
- You can adjust the amount of sesame oil and vinegar to taste depending on how tangy or nutty you prefer the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
