Cucumber and Carrot Salad with Sesame Soy Dressing Recipe
A refreshing and crunchy Cucumber and Carrot Salad made with thinly sliced cucumbers, fresh julienned carrots, and green onions, tossed in a flavorful dressing of low-sodium soy sauce, rice vinegar, and toasted sesame oil. Perfect as a light side dish or a healthy snack, this salad combines crisp vegetables with a touch of sweetness and tang.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Low Salt
Ingredients
Vegetables
- 1 large English cucumber (or Persian cucumbers)
- 4-5 carrots
- 2-3 green onions (sliced)
Dressing
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil (or any neutral tasting oil)
- 1 teaspoon toasted sesame oil
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
Garnish
- 1 teaspoon sesame seeds
Instructions
- Prepare the cucumber: Slice the English cucumber in half or thirds lengthwise, then slice each piece again lengthwise to create half-moons. Optionally, place the chopped cucumber on paper towels with a pinch of salt to release extra moisture. Peeling the cucumber is optional; you can half-peel, fully peel, or keep the skin on based on your preference.
- Prepare the carrots: Peel the carrots and cut into matchsticks or julienne them. You can use a julienne peeler, or cut the carrots into 1-inch pieces, then slice each piece lengthwise into sticks. Shredded carrots can also be used as an alternative.
- Make the dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.
- Combine salad: Slice the green onions and mix them with the prepared cucumber and carrots. Sprinkle a little salt and pepper on the vegetables, then toss everything thoroughly with the dressing.
- Garnish and serve: Sprinkle sesame seeds over the salad for a nutty finish and serve immediately for the freshest flavor and crunch. Enjoy this light, crisp salad as a side or healthy snack.
Notes
- Salting the cucumber and letting it sit on paper towels helps remove excess water to avoid a watery salad.
- Adjust the amount of honey in the dressing according to your preference for sweetness.
- Use low-sodium soy sauce to keep sodium levels moderate.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- For a vegan version, replace honey with maple syrup or agave nectar.
