Description
A refreshing and vibrant salad featuring crisp cucumbers and carrots, dressed with a light, zesty sauce.
Ingredients
Scale
- 1 large English cucumber (or 3–4 Persian cucumbers, half-peeled and sliced into thin half-moons)
- 4 –5 carrots (peeled and julienned or shredded)
- 2 –3 green onions (thinly sliced)
- 1 teaspoon sesame seeds
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil (or neutral oil)
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prep the Cucumbers: Slice the cucumber in half lengthwise, then cut into thin half-moons. Lightly sprinkle the cucumber with salt and let it rest on paper towels to draw out moisture.
- Prepare the Carrots: Peel your carrots and then julienne them using a sharp knife or a julienne peeler for uniform, delicate strips.
- Chop the Green Onions: Thinly slice the green onions, separating the white and green parts.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, avocado oil, toasted sesame oil, Dijon mustard, honey, salt, and pepper until well combined and smooth.
- Combine: In a large bowl, combine the cucumbers, carrots, and green onions. Drizzle in the dressing and toss everything together until evenly coated.
- Finish & Serve: Sprinkle sesame seeds over the top. Serve immediately or chill for 15 minutes to let flavors meld.
Notes
This salad holds up well in the fridge and can be made a day in advance. Customize with additional veggies or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg