Description

A fresh, crunchy carrot and cucumber salad tossed in a bold sesame-lime dressing and topped with peanuts and sesame seeds. This quick no-cook dish is vibrant, tangy, and full of texture.

Ingredients

3 large carrots, peeled into ribbons

5 mini cucumbers, thinly sliced

5 stalks green onions, thinly sliced

1/3 cup roasted unsalted peanuts, chopped

2 tablespoons sesame seeds

1/2 cup sesame oil

2 tablespoons gluten-free soy sauce

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

2 tablespoons maple syrup

1 tablespoon fresh garlic, minced

1 teaspoon ginger paste

1/2 teaspoon salt

1/4 teaspoon chili paste, optional

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Instructions

Rinse the carrots and cucumbers well and pat them dry.
Slice the carrots into thin ribbons and cut the cucumbers into thin rounds.
Thinly slice the green onions and chop the peanuts if needed.
Add the carrot ribbons, cucumber slices, and green onions to a large bowl.
In a small bowl or jar, whisk together the sesame oil, soy sauce, rice vinegar, lime juice, maple syrup, garlic, ginger paste, salt, and chili paste until smooth.
Pour the dressing over the vegetables and toss gently until evenly coated.
Let the salad rest for about 10 minutes to allow the flavors to develop.
Sprinkle the chopped peanuts and sesame seeds over the top just before serving.

Notes

Add shredded cabbage for a heartier version.

Swap peanuts with cashews or almonds for a different crunch.

Increase chili paste for more heat.

Add extra maple syrup for a sweeter dressing.

Serve with tofu, chicken, or shrimp for added protein.

Store in an airtight container in the refrigerator for up to 2 days.

Keep peanuts and sesame seeds separate until serving to maintain crunch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 303 kcal
Sugar: 7 g
Sodium: 480 mg
Fat: 26 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg