Description
A light and refreshing Asian-inspired salad made with crisp cucumber, sweet carrot, and a tangy sesame-soy dressing. Perfect as a quick side or a healthy snack.
Ingredients
1 large cucumber, julienned or thinly sliced
2 large carrots, peeled and julienned
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon maple syrup or honey
1/2 teaspoon grated fresh ginger
1 teaspoon sesame seeds
1 green onion, thinly sliced
Pinch of red pepper flakes (optional)
Salt to taste
Instructions
- Place the julienned cucumber and carrots into a large mixing bowl.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup (or honey), and grated ginger.
- Pour the dressing over the vegetables and toss to coat evenly.
- Sprinkle with sesame seeds, sliced green onions, and red pepper flakes if using.
- Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Serve immediately or chill in the fridge before serving.
Notes
Swap maple syrup with agave or brown sugar for a different sweetness.
Add thinly sliced radishes or bell peppers for more crunch and color.
Top with edamame or grilled tofu for extra protein.
Add a splash of lime juice for a zesty twist.
Use toasted sesame oil or crushed peanuts for a nuttier flavor.
Store in an airtight container in the fridge for up to 2 days.
Pat cucumbers dry after slicing to prevent sogginess.
Use tamari or coconut aminos for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
