Description
Revamp these classic vegetables into a yummy Cucumber and Carrot Salad. Tossed into a tangy sesame dressing, this is an easy side for spring.
Prep Time: 15 min | Total Time: 15 min | Course: Appetizer, Salad, Side Dish | Cuisine: American | Keyword: salads, Sides, vegetables, Vegetarian | Servings: 6
Revamp these classic vegetables into a delicious Cucumber and Carrot Salad. Tossed into a tangy sesame dressing, this is a great side for spring and summer.
Ingredients
4large carrotswashed and dried
6persian cucumbersor 2 english cucumbers
3green onionsthinly sliced (both the whites and greens)
¼cupsesame seeds
1tablespoonsesame oil
2tablespoonsoy sauce
2tablespoonrice vinegar
½tablespoonginger paste
2cloves of garlicpressed
1tablespoonhoney
1teaspoonchili oil or chili crunch optional for spice
Instructions
- Prep your vegetables by using a potato peeler to peel carrots and thinly slicing the cucumbers and green onions.
- In a medium mixing bowl, combine shredded carrots, sliced cucumbers, sliced green onions and sesame seeds.
- Make the ginger soy dressing by whisking together sesame oil, soy sauce, rice vinegar, ginger paste, garlic, honey and chili oil/ chili crunch in a small bowl.
- Pour the dressing over the salad and toss to combine.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1cup | Calories: 78kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 199mg | Potassium: 268mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6913IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg
