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
Scale
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
