This Asian Carrot Cucumber Salad is a fresh and colorful side dish with crisp vegetable ribbons and a sesame lime dressing. Thin strips of carrot and cucumber mix with soy sauce, lime juice, ginger, and toasted sesame oil. Sesame seeds, spring onions, and optional chili add crunch and a hint of spice.
You can prepare the salad in just 10 minutes, with no cooking required. It works well for busy weeknights, healthy lunches, or as a starter for dinner parties. The recipe is vegan and gluten-free if you use tamari, so it fits many diets. Packed with vitamins and flavor, this simple dish brings brightness to any meal.
ASIAN CARROT AND CUCUMBER SALAD
This Asian-inspired salad is light, crisp, and full of fresh flavors. Thin ribbons of carrot and cucumber are tossed in a zesty dressing with lime, soy sauce, sesame, and ginger. It comes together in minutes, making it a perfect side dish for a quick lunch, a refreshing appetizer, or a colorful addition to any dinner spread.
Servings: 2
Ingredients
- 3 carrots peeled and cut into ribbons with a peeler
- 1 cucumber peeled and cut into ribbons with a peeler
For the dressing:
- 1 lime juiced
- 2 tbsp soy sauce or tamari
- 1 tbsp grated ginger
- 2 tsp toasted sesame seeds
- 1-2 tsp toasted sesame oil
For garnish:
- 2 stalks spring onion chopped
- 1-2 chilis finely chopped (optional)
Instructions
- Prepare the carrots and cucumber by cutting them into thin ribbons using a vegetable peeler. Save some of the cucumber and carrot ribbons for garnish.
- In a small bowl or jar, whisk together lime juice, soy sauce or tamari, grated ginger, toasted sesame seeds, and sesame oil.
- In a large bowl toss the carrot and cucumber ribbons with the dressing until evenly coated.
- Garnish with chopped spring onion and chili if using. Curl the saved cucumber and carrot ribbons and place them on top for decoration.
- Serve immediately as a light side dish or refreshing appetizer.