Cucumber and Carrot Salad
A refreshing Cucumber and Carrot Salad that combines crisp vegetables with a flavorful dressing.
Equipment
- Julienne peeler
- Glass measuring cup
- medium bowl
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
- 0.5 tablespoon toasted sesame seeds
- 0.5 tablespoon black sesame seeds
- 0.25 teaspoon salt
- 0.25 teaspoon ginger powder
- ground white pepper to taste
Instructions
Preparation
- Wash and remove the skin of the carrots and remove the ends. Wash the cucumbers and remove the ends.
- With a julienne peeler, slice the carrots and cucumbers into long ribbons. Combine the cucumber and carrot ribbons in a medium bowl and set aside.
Making the Dressing
- In a glass measuring cup or small bowl, combine the grape seed oil, vinegar, sesame oil, maple syrup, soy sauce, salt, ginger, and white pepper. Whisk to combine.
- Adjust the salt and pepper taste if needed.
Combining Ingredients
- Pour the dressing over the cucumber and carrot ribbons. Stir gently to combine, so all the ribbons are coated in the dressing.
- Sprinkle the sesame seeds over the salad.
- Let sit for at least 10 minutes in the fridge so the flavors can develop.
Notes
It is possible to make this salad oil-free. Omit the oil and replace it with soy sauce or tamari. To make this salad gluten-free, use tamari instead of soy sauce. If you want to add more heat to this salad, chili flakes will be a good option.
Nutrition
Serving: 1servingCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 50mgCalcium: 5mgIron: 5mg
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