I’ve found a real gem in this cucumber and carrot salad, which brings a touch of Asian flair to the table. It’s a wonderfully light and crunchy addition that takes full advantage of the fresh produce available in the summer. As one of my preferred side dishes, it’s not only bursting with vibrant flavors but also incredibly straightforward to prepare. The flavors seem to deepen when prepared in advance, making it a convenient and tasty option for any meal.
Ingridients:
This salad is a celebration of cucumbers and carrots, the stars of the show. I prefer using seedless cucumbers for their crispness and ease of slicing, aiming for about 2-3 cups once sliced. Feel free to get creative with the cutting – spiralized or ribboned cucumbers can add a fun twist to the presentation.
Carrots bring a sweet crunch to the mix, and while I’m partial to julienned carrots for their texture, any form of thinly sliced carrots will do the job just as well.
The dressing is a simple concoction of neutral oil like avocado, tangy rice vinegar, aromatic sesame oil, and soy sauce, or coconut aminos for those avoiding gluten and soy.
The seasonings are what really elevate this dish – fresh cilantro and ginger for zest, toasted sesame seeds for a nutty crunch, a touch of sugar for balance, and a sprinkle of crushed chili flakes for heat. These ingredients may seem numerous, but they’re quite standard and work together to infuse the salad with its memorable and robust flavor.
Step by Step
- Begin by thinly slicing the carrots and cucumbers, then gather them in a mixing bowl.
- In a separate bowl, briskly whisk together all the other ingredients to create your dressing.
- Drizzle the freshly prepared dressing over the sliced vegetables.
- Mix everything well to ensure the vegetables are evenly coated with the dressing. While it’s tempting to dig in right away, for the flavors to truly marry, it’s best to let the salad sit and chill for at least 20 minutes before serving.
alternative ingredients:
- Here’s how to tweak the recipe with alternative ingredients while keeping the essence of the dish:
- Avocado oil can be swapped for another mild-flavored oil such as grapeseed or canola.
- If rice vinegar isn’t available, apple cider vinegar or white wine vinegar can provide a similar tangy sweetness.
Cucumber and Carrot Slaw
Ingredients
- 1 large cucumber, seedless
- 1 cup of carrot sticks, cut into matchsticks
- 1 tablespoon of avocado oil
- 2 tablespoons of rice vinegar
- 1 teaspoon of sesame oil
- 2 teaspoons of sugar
- 2 teaspoons of low-sodium soy sauce
- 2 tablespoons of freshly chopped cilantro
- 2 teaspoons of toasted sesame seeds
- ¼ teaspoon of ground ginger
- ¼ teaspoon of crushed red pepper flakes (optional)
Instructions
- Clean the cucumber and cut it into slender rounds. Rinse the carrot, peel it, and cut it into fine matchstick pieces.
- Combine all the other ingredients in a bowl to create the dressing, mixing thoroughly.
- Drizzle the prepared dressing over the sliced cucumbers and julienned carrots, then toss everything together well.
- Cover the salad and refrigerate for a minimum of 20 minutes, or you can leave it in the fridge overnight to allow the flavors to fully develop.
- Serve chilled and savor the dish!
