Print

Cucumber and Carrot Salad (Asian Inspired) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

A refreshing Asian-inspired cucumber and carrot salad featuring crisp julienned vegetables tossed in a tangy, slightly sweet sesame dressing. Perfect as a light appetizer or side dish, this salad comes together quickly and offers vibrant flavors with a delightful crunch.

Ingredients

Vegetables

  • 2 large cucumbers, julienned
  • 2 large carrots, julienned

Dressing

  • 1 tablespoon grape seed oil (see notes for oil-free option)
  • 2 tablespoons rice vinegar or 1 tablespoon white wine vinegar
  • 1 teaspoon sesame seed oil
  • 1 tablespoon maple syrup
  • 2 teaspoons soy sauce or tamari
  • ¼ teaspoon salt
  • ¼ teaspoon ginger powder
  • Ground white pepper, to taste

Toppings

  • ½ tablespoon toasted sesame seeds
  • ½ tablespoon black sesame seeds

Instructions

  1. Prepare the vegetables: Wash and peel the carrots, removing the ends. Wash the cucumbers and cut off the ends as well.
  2. Julienne the vegetables: Using a julienne peeler, slice the carrots and cucumbers into long, thin ribbons. Combine them in a medium bowl and set aside.
  3. Make the dressing: In a glass measuring cup or small bowl, whisk together grape seed oil, rice vinegar (or white wine vinegar), sesame seed oil, maple syrup, soy sauce, salt, ginger powder, and ground white pepper until well combined. Taste and adjust salt and pepper if needed.
  4. Toss the salad: Pour the dressing over the cucumber and carrot ribbons, gently stirring to ensure all pieces are evenly coated.
  5. Add sesame seeds: Sprinkle toasted sesame seeds and black sesame seeds over the salad for added texture and flavor.
  6. Chill and serve: Refrigerate the salad for at least 10 minutes to allow the flavors to meld before serving. Serve cold as a refreshing side dish.

Notes

  • To make this salad oil-free, omit the grape seed oil and sesame seed oil and replace the maple syrup with a little extra vinegar or a splash of water for balance.
  • Use tamari for a gluten-free option instead of soy sauce.
  • Adjust the amount of maple syrup to your sweetness preference.
  • This salad is best served fresh but can be stored in the fridge up to 2 days.

Find it online: https://cookedbygrace.com/cucumber-and-carrot-salad-asian-inspired-recipe/