This carrot cucumber salad is easy to make yet bursting with umami flavor! It’s spicy and tangy and like the viral cucumber salad, is super easy to make!
Why you’ll love this salad
It’s super quick to make.
It’s healthy and you can eat the whole salad without any guilt! This salad is low-carb if you switch out the honey with monk fruit sweetener.
If you like Asian-inspired recipes, you’ll love this one!
What’s in this carrot cucumber salad?
Cucumber An English or Persian cucumber will work best. The tougher-skinned cucumbers may work but without the skin.
Carrots I use the organic carrots found in bunches at the grocery store and don’t even peel them as the skin is edible.
Ginger Ginger adds a spiciness to the salad and gives it that Asian flavor. And who can deny the health benefits of raw ginger? The compound Gingerol is anti-inflammatory aids digestion, and is an antioxidant.
Garlic Another potent anti-inflammatory, antioxidant-rich immune-boosting food. Garlic contains Allicin, a compound that has potent medicinal properties.
Green onion I love the mild taste of green onions but red onion can also be used.
Coconut aminos The perfect substitute for soy sauce if you’re gluten-free. If you’re not avoiding soy, you can use tamari as well. Just keep in mind that coconut aminos are not as salty as soy sauce so you may need to give it a taste test and adjust to your preference.
Sesame oil Brings that nutty flavor signature to Asian cuisine.
Honey You can use monk fruit sweetener to keep this Keto although I enjoy the sweetness of honey in Asian cooking.
Sesame seeds and cilantro You can use crushed peanuts too.
How to make it
I call this a dump-and-shake recipe. If you’ve seen the Viral Cucumber Salad trend going around then you know what I mean.
Slice the whole cucumber (if using English cucumber) on a mandoline or with a sharp knife, and the carrots into a 16-ounce jar, then add the dressing ingredients. Shake the jar to combine and coat the vegetables and marinate the salad for 15-20 minutes before enjoying. The marination helps the dressing soften the cucumbers and carrots and the water released from the cucumber adds to the salad without making the veggies soggy. If you plan on marinating the salad longer, you may need to drain the water from the cucumber by salting it for 5 minutes.
Tips to make the best cucumber salad
Drain the water released from the cucumbers if you have the time. I enjoy the salad without that extra step as I don’t mind some watering down of the dressing. Again, don’t keep this salad for too long as it will result in soggy cucumber.
Substitutions
Add or substitute most heartier vegetables like radishes, bell peppers, and onions.
Storage
Other than the 15-minute marination, I would not recommend storing this salad very long as it will get soggy due to the cucumber.
What to eat with this salad
My Gluten-free Chicken Teriyaki, Khao Suey, and Coconut Shrimp Curry would work well to round off the meal.
If you enjoyed this salad you’ll love
Carrot and Cucumber Salad
Ingredients
- 1 English Cucumber sliced thin
- 2 small carrots sliced thin
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 green onion sliced thin
- Cilantro
Instructions
- Slice the whole cucumber (if using English cucumber) on a mandoline or with a sharp knife, and the carrots into a 16-ounce jar, then add the dressing ingredients.
- Shake the jar to combine and coat the vegetables and marinate the salad for 15-20 minutes before enjoying.
Notes
- The marination helps the dressing soften the cucumbers and carrots and the water released from the cucumber adds to the salad without making the veggies soggy. If you plan on marinating the salad longer, you may need to drain the water from the cucumber by salting it for 5 minutes.
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