Cucumber Carrot Salad
This crispy cucumber carrot salad is tossed in a light sesame-ginger dressing and ready in 15 minutes. The perfect fresh side dish for busy weeknights, potlucks, or meal prep!
Equipment
- Julienne Peeler
- Medium Mixing Bowl
- Small Bowl or Glass Measuring Cup
- Whisk
Ingredients
Salad
- 2 large cucumbers julienned
- 2 large carrots peeled and julienned
Sesame Ginger Dressing
- 1 tbsp grape seed oil or avocado oil; omit for oil-free version
- 2 tbsp rice vinegar or 1 tbsp white wine vinegar
- 1 tsp sesame seed oil
- 1 tbsp maple syrup or honey
- 2 tsp soy sauce or tamari for gluten-free
- 1/4 tsp salt
- 1/4 tsp ginger powder or 1/2 tsp freshly grated ginger
- ground white pepper to taste
Garnish
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp black sesame seeds
Instructions
- Wash and remove the skin of the carrots and trim the ends. Wash the cucumbers and remove the ends.
- Using a julienne peeler, slice the carrots and cucumbers into long thin ribbons. Work your way around each vegetable, discarding the seedy core of the cucumbers.
- Combine the cucumber and carrot ribbons in a medium bowl and set aside.
- In a glass measuring cup or small bowl, combine the grape seed oil, rice vinegar, sesame oil, maple syrup, soy sauce, salt, ginger powder, and white pepper. Whisk until fully combined. Taste and adjust salt and pepper as needed.
- Pour the dressing over the cucumber and carrot ribbons. Stir gently to combine, making sure all the ribbons are evenly coated in the dressing.
- Sprinkle the toasted sesame seeds and black sesame seeds over the salad.
- Cover and refrigerate for at least 10 minutes so the flavors can develop before serving.
Notes
Salt your cucumbers first: sprinkle salt over the julienned cucumbers, let sit 5-10 minutes, then pat dry before combining. This prevents the dressing from becoming watery.
For oil-free: omit the grape seed oil and add a splash more rice vinegar. Try to keep the sesame oil as it carries a lot of flavor.
This salad keeps well in the fridge for up to 2 days. Add fresh sesame seeds just before serving to keep them crisp.
