Cucumber Carrot Salad
A refreshing and crunchy salad made with cucumbers and carrots, ready in just 15 minutes. Perfect as a side dish or a light main course.
Ingredients
Vegetables
- 2 large cucumbers, thinly sliced English or Persian cucumbers stay crisp and seedless.
- 3 large carrots, peeled and julienned Shredded for more bite if preferred.
- 1 small red onion, very thinly sliced So it melts into the salad.
Dressing
- 2 tablespoons rice vinegar or apple cider vinegar Adds bright acidity.
- 1 tablespoon lemon juice, freshly squeezed Adds sunshine.
- 1 tablespoon honey or maple syrup Balances the tang.
- 2 tablespoons sesame oil Toasty depth; substitute with extra-virgin olive oil.
- 1 tablespoon soy sauce or tamari For a hint of umami; use coconut aminos for gluten-free.
- 1 teaspoon Dijon mustard Optional for a little tang and emulsification.
- Salt and freshly ground black pepper To taste.
Toppings
- 2 tablespoons toasted sesame seeds or chopped nuts For crunch; substitute: sunflower seeds.
- Fresh herbs: cilantro, parsley, or dill Choose your comfort herb.
Instructions
Preparation
- Wash and dry the cucumbers and carrots. Thinly slice the cucumbers and julienne the carrots. Place them in a large mixing bowl.
- Add the very thinly sliced red onion to the bowl.
Making the Dressing
- In a small jar or bowl, whisk together rice vinegar, lemon juice, honey, sesame oil, soy sauce, and Dijon mustard until combined and slightly emulsified.
Combining
- Pour the dressing over the vegetables and toss gently until everything is coated.
- Sprinkle toasted sesame seeds or chopped nuts, add fresh herbs, and season with salt and pepper to taste. Give it one last toss.
Serving
- Serve immediately for maximum crunch, or chill for 10 minutes to let flavors meld if you like a slightly softer texture.
Notes
Best eaten fresh for that glorious big crunch. If storing, keep dressing separate and toss just before serving. Refrigerate in an airtight container for up to 2 days; do not freeze.