Carrot And Cucumber Salad Recipe

I love creating exciting dishes that keep things fresh and crisp. This carrot and cucumber salad is part of my Fresh Salad Recipes collection and combines julienned carrots, thinly sliced cucumber and green onions with a splash of rice vinegar, soy sauce and a hint of grated ginger. Perfect for lively summer days.

I recently discovered a recipe that totally blew my mind with its light, crisp flavors and perfect use of fresh summer produce. I mixed 2 medium carrots, julienned just right, with a large cucumber thinly sliced so it really absorbed the tang of 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon sesame oil.

I even tossed in 2 green onions and, when I felt adventurous, some red chili pepper slices for a little kick. The simple addition of 1 teaspoon sugar, a pinch of salt, and a bit of grated fresh ginger tied everything together, with a sprinkle of toasted sesame seeds on top for crunch.

I enjoyed this dish as a refreshing little lunch that felt like one of those fresh salad recipes you find on your favorite salad bar. Its versatility makes it one of the best salad recipes to bring that extra veggie touch to any meal.

Why I Like this Recipe

I love this recipe because it makes me feel like I’m actually eating something fresh and healthy. The veggies are chopped up just right and tossed in a tangy dressing that really makes my taste buds pop.

I also like how simple it is to put together. Even if I’m in a hurry, I can throw it all together without any fuss and still end up with a crunchy, delicious salad.

Another reason I like it is that it’s super flexible. I can add or skip the ginger and chili depending on my mood, and it still works out great every time.

Finally, the mix of flavors – the sweet, tangy, and a little spicy – always reminds me of summer days when I want something light yet full of flavor.

Ingredients

• Carrots: They give plenty of fiber and vitamin A; they also add a sweet crunch.
• Cucumber: It’s hydrating and low in calories, providing a crisp texture and mild flavor.
• Rice Vinegar: Brings a tangy sourness that really balances the dish well.
• Soy Sauce: Adds a salty, umami burst that enriches the overall taste.
• Sesame Oil: Offers a nutty aroma and deep flavor that makes everything pop.
• Fresh Ginger: Gives a zesty kick and helps with digestion after eating.
• Sesame Seeds: Sprinkle in for a crunchy finish along with healthy fats.

Ingredient Quantities

• 2 medium carrots, julienned or shredded
• 1 large cucumber, thinly sliced
• 2 green onions, thinly chopped
• 1 red chili pepper (optional), thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• A pinch of salt
• 1 teaspoon grated fresh ginger (optional)
• 1 tablespoon toasted sesame seeds (optional)

How to Make this

1. Start by washing and prepping your veggies: julienne the carrots, thinly slice the cucumber, and chop the green onions. If you’re using the red chili, thinly slice it too.

2. If you wanna add a kick, grate about a teaspoon of fresh ginger. It’s optional, so only add it if you like a bit of spice.

3. In a large mixing bowl, pour in 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil.

4. Sprinkle in 1 teaspoon of sugar and a pinch of salt into the bowl. Give it a good stir until the sugar starts to dissolve.

5. Toss the prepared veggies into the bowl with the dressing. Make sure everything gets nicely coated.

6. Let the salad sit for about 5 minutes so the flavors can meld together.

7. If you have toasted sesame seeds around, sprinkle 1 tablespoon over the top for extra flavor.

8. Mix it all together once more before serving to ensure even distribution of all the tasty bits.

9. Taste it and adjust any seasonings if needed—more salt or a drizzle of soy sauce if you feel like it.

10. Serve your simple and fresh carrot and cucumber salad immediately and enjoy the crisp Asian-inspired flavors!

Equipment Needed

1. A large mixing bowl
2. A cutting board
3. A sharp knife
4. A vegetable peeler (optional, if you need to peel veggies)
5. A grater (for the ginger)
6. Measuring spoons
7. A stirring spoon
8. A timer or clock for the 5 minute wait

FAQ

Carrot And Cucumber Salad Recipe Substitutions and Variations

• If you dont have rice vinegar, try using apple cider vinegar or even white wine vinegar for a similar tang.
• If soy sauce is missing, tamari or coconut aminos work pretty well as a replacement.
• Sesame oil can be swapped with olive oil if you need a lighter flavor, but it wont give that nutty kick.
• Instead of sugar, you can use honey or maple syrup to add a bit of sweetness.
• No red chili pepper? A pinch of crushed red chili flakes will do the trick.

Pro Tips

1. Try using freshly grated ginger and adjust the amount to your taste. Sometimes even a little bit too much can overpower the dish so start with a small amount and add more if you want more spice.
2. Make sure you really mix the dressing well before tossing in the veggies. It helps the sugar and salt dissolve properly so every bite gets that tangy flavor.
3. When prepping the veggies, try to cut them as uniformly as you can. If some pieces are way larger than others, some bites might end up less coated with the dressing.
4. If you have the time, let the salad sit a bit longer than the suggested 5 minutes. Waiting for around 10 minutes can really help the flavors meld together better and make the salad extra tasty.