Cucumber and Carrot Salad (Asian Inspired)
80kcal
Ingredients
For the Salad
- 2 medium cucumbers thinly sliced
- 2 medium carrots peeled and julienned or grated
- 1 cup red bell pepper thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup green onions sliced
For the Dressing
- 3 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons soy sauce low sodium preferred
- 1 tablespoon sesame oil for flavor
- 1 teaspoon honey or maple syrup for vegan option
- 1 clove garlic minced
- 1/2 teaspoon fresh ginger grated
- 1/4 teaspoon red pepper flakes optional for heat
Method
Prepare the Vegetables
- Wash the cucumbers and carrots thoroughly under cold water. This ensures that any dirt or pesticides are removed.
- Using a sharp knife, thinly slice the cucumbers. For a more decorative presentation, you can use a mandoline slicer.
- Peel the carrots and either julienne them into thin strips or grate them using a box grater. This adds texture and makes them easier to eat.
- Slice the red bell pepper into thin strips and chop the cilantro and green onions. These ingredients will add color and flavor to the salad.
Make the Dressing
- In a mixing bowl, combine the rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes.
- Whisk the ingredients together until well combined. This emulsifies the dressing, ensuring that the flavors meld together.
Assemble the Salad
- In a large serving bowl, combine the sliced cucumbers, julienned carrots, red bell pepper, cilantro, and green onions.
- Drizzle the dressing over the salad and toss gently to combine. Ensure that all the vegetables are evenly coated with the dressing.
- Let the salad sit for about 5 minutes before serving. This allows the flavors to meld and enhances the overall taste.
Nutrition
Serving1servingCalories80kcalCarbohydrates12gProtein2gFat4gSaturated Fat0.5gPolyunsaturated Fat0.5gMonounsaturated Fat3gSodium300mgPotassium300mgFiber3gSugar3gVitamin A5000IUVitamin C20mgCalcium40mgIron0.5mg
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. However, for the best texture, it is recommended to serve it fresh.