Asian Carrot Cucumber Salad with Sweet & Spicy Dressing
This cucumber carrot salad comes together in just 20 minutes and makes a quick, refreshing salad for busy weeknights.
Servings: 3
Calories: 97kcal
Equipment
Ingredients
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 English cucumber sliced thin. *See note
- 2 small carrots or 1 large one, sliced thin
- 1 green onion sliced thin
- cilantro
- sesame seeds optional
Instructions
- Add the coconut aminos/soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to a small bowl and whisk to combine. Set aside.
- Slice the cucumber, add it to a stariner over a bowl, and let it rest for 15 minutes with 1/2 teaspoon of salt to extract its moisture. This will ensure that the salad does not get soggy as it sits. While you wait for the cucumber, peel and slice the carrots and green onion. Once the 15 minutes are up, Drain, rinse and dry the cucumber slices with a paper towel or clean kitchen towel. Add the cucumbers to a medium bowl and then add the carrot and green onions to the same bowl.
- Finish off by drizzling the dressing and tossing the salad till all the veggies are coated. Sprinkle the sesame seeds and chopped cilantro and serve immediately.
Notes
- If you don't plan on finishing the salad in one sitting, drain the water released from the cucumber to prevent it from getting soggy.
- I use a mandolin for the cucumber and carrots to get thin and uniform slices but you can use a chef's knife as well.
Nutrition
Calories: 97kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 370mg | Potassium: 299mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6939IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
