If you’re looking for a refreshing dish that’s both bright and flavorful, look no further than this delightful Cucumber and Carrot Salad. Bursting with vibrant colors and a symphony of Asian-inspired flavors, this salad is the perfect companion to any meal!
Why You’ll Love This Recipe
- Quick and Easy: You can whip up this salad in just 15 minutes, making it perfect for busy days.
- Healthy Ingredients: Packed with fresh cucumbers and carrots, this salad is a burst of nutrients.
- Flavorful Dressing: The combination of sesame oil, vinegar, and maple syrup creates a delightful Asian-inspired tang.
- Versatile Side Dish: Pairs beautifully with a variety of main courses or can stand alone as a light meal.
Ingredients You’ll Need
Gathering your ingredients for this Cucumber and Carrot Salad is a breeze. Each element not only contributes to the vibrant hues but also builds layers of enticing flavor.
- Cucumbers: Ensure they’re firm and fresh; they add a crisp bite.
- Carrots: Their sweetness balances the tangy dressing beautifully.
- Grape Seed Oil: A neutral choice, perfect for blending all the flavors seamlessly.
- Rice Vinegar: Brings a mild tang that brightens the salad.
- Sesame Seed Oil: Provides a wonderfully nutty aroma.
- Maple Syrup: Adds a hint of sweetness to counter the acidity.
- Tamari/Soy Sauce: Adds umami depth; choose tamari for gluten-free.
- Sesame Seeds: Toasted for that delightful crunch and nutty finish.
Variations
Don’t hesitate to make this Cucumber and Carrot Salad your own! It’s a highly adaptable recipe that can easily accommodate your tastes and dietary needs.
- Spicy Kick: Add chili flakes for those who crave an extra kick of heat.
- Citrus Twist: Substitute rice vinegar with lime juice for a refreshing citrus note.
- Nutty Addition: Sprinkle crushed peanuts for added texture and richness.
How to Make Cucumber and Carrot Salad
Step 1: Prepare the Vegetables
Wash and peel the carrots, then remove their ends. Do the same for the cucumbers but leave their refreshing skins intact if you prefer. Use a julienne peeler to slice both veggies into beautiful, thin ribbons, which will allow the flavors of the dressing to hug each strand.
Step 2: Create the Dressing
In a small bowl, whisk together the grape seed oil, rice vinegar, sesame oil, maple syrup, soy sauce, salt, and ginger until fully combined. Adjust the seasoning with a touch more salt or pepper to suit your taste.
Step 3: Assemble the Salad
Drizzle the dressing over your cucumber and carrot ribbons, tossing gently to ensure each piece is coated. Sprinkle with sesame seeds for a toasty finish and let it sit in the fridge for a few minutes to merge the flavors.
Pro Tips for Making Cucumber and Carrot Salad
- Julienne Technique: Use a sharp julienne peeler to keep your slices even and add visual appeal.
- Flavor Infusion: Allow the salad to chill for at least 10 minutes; this gives the flavors time to meld.
- Garnish Generously: Don’t skimp on the sesame seeds—they add the perfect nutty crunch.
- Oil-Free Option: Skip the oils and replace them with more soy sauce for a lighter version.
How to Serve Cucumber and Carrot Salad
Garnishes
Top your salad with extra sesame seeds or a sprinkle of chopped fresh cilantro for a fragrant touch. A light drizzle of chili oil can add heat and color, making the presentation even more exciting.
Side Dishes
This salad is a fabulous match with grilled chicken, seared tofu, or even a simple bowl of steamed rice. Its fresh, vibrant flavors provide a refreshing contrast to hearty main dishes.
Creative Ways to Present
Serve the salad in an oversized platter to showcase its beautiful colors, or use small bowls for individual servings. You can also layer the carrot and cucumber ribbons in a clear glass dish for an elegant, layered look.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The salad will stay fresh for up to two days, although it may lose a bit of its crunch.
Freezing
Freezing this salad isn’t recommended, as the texture of the fresh vegetables will change. Enjoy it fresh for the best experience.
Reheating
No reheating is needed! This salad is best enjoyed chilled or at room temperature. Simply take it out of the fridge a few minutes before serving to bring out its flavors.
FAQs
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Can I make the Cucumber and Carrot Salad in advance?
Yes, you can prepare the salad in advance, but for optimal crunch, dress it just before serving or store the dressing separately.
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What can I use instead of maple syrup?
Honey or agave syrup are excellent substitutes if you prefer a different sweetener option.
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Is there a substitute for grape seed oil?
You can use any neutral oil such as avocado oil or skip the oil altogether for an oil-free version.
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How can I make this salad spicier?
Add a splash of Sriracha or sprinkle some red chili flakes into the dressing for an extra spicy kick.
Final Thoughts
I hope you’ll fall in love with this easy and delightful Cucumber and Carrot Salad. It’s vibrant, it’s flavorful, and it’s sure to impress your taste buds. Give it a try and transport your senses to the freshness of a sunlit garden. Enjoy every crisp and refreshing bite!
Print
Cucumber and Carrot Salad (Asian inspired) Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2-4 side servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired
Description
This Refreshing Asian-inspired cucumber and carrot salad is a vibrant, crunchy, and flavorful side dish perfect for hot days or as a complementary addition to your meal. Featuring julienned vegetables coated in a tangy, slightly sweet dressing with sesame seeds, it offers a delightful mix of textures and flavors, customizable to be oil-free or gluten-free depending on your preferences.
Ingredients
Vegetables
- 2 large cucumbers, julienned
- 2 large carrots, julienned
Dressing
- 1 tablespoon grape seed oil (see notes for oil-free)
- 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
- 1/4 teaspoon salt
- 1/4 teaspoon ginger powder
- ground white pepper, to taste
Garnish
- 1/2 tablespoon toasted sesame seeds
- 1/2 tablespoon black sesame seeds
Instructions
- Prepare the vegetables: Wash the cucumbers and carrots thoroughly. Remove the ends of each vegetable, and peel the carrots if desired. Using a julienne peeler, slice both cucumbers and carrots into long, thin ribbons. Place them in a medium mixing bowl and set aside.
- Make the dressing: In a small bowl or glass measuring cup, whisk together the grape seed oil, rice or white vinegar, sesame oil, maple syrup, soy sauce or tamari, salt, ginger powder, and white pepper until well integrated. Taste and adjust the salt and pepper if needed.
- Combine the salad: Pour the dressing over the vegetables and gently toss to ensure all ribbons are evenly coated. Sprinkle the toasted and black sesame seeds on top for garnish.
- Marinate: Cover the bowl and let the salad sit in the refrigerator for at least 10 minutes, allowing the flavors to meld and the vegetables to absorb the dressing.
Notes
- To make the salad oil-free, omit the grape seed oil and increase the soy sauce or tamari for added flavor.
- Use tamari instead of soy sauce for gluten-free compatibility.
- Most vinegars are gluten-free, but always check labels if concerned.
- For extra heat, add chili flakes to the dressing.
- This salad can be prepared ahead and stored in the fridge for up to 24 hours.
- Grapeseed oil is used for its neutral flavor; substitute with other neutral oils if preferred.
Nutrition
- Serving Size: 1/2 cup (about 75g)
- Calories: 50 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
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