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Cucumber and Carrot Salad
This carrot and cucumber salad is a simple and delicious side salad, full of Asian-inspired flavors. It's light and crisp - a great use for fresh summer produce!
5
from 1 vote
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Course:
Side Dish
Cuisine:
American, Asian
Prep Time:
10
minutes
minutes
Chill Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Calories:
79
kcal
Author:
Lindsey
Ingredients
1
large seedless cucumber
1
cup
julienned carrot slices
1
tbsp
avocado oil
2
tbsp
rice vinegar
1
tsp
sesame oil
2
tsp
sugar
2
tsp
low sodium soy sauce
2
tbsp
minced fresh cilantro
2
tsp
toasted sesame seeds
¼
tsp
ground ginger
¼
tsp
crushed red chili flakes (optional)
Instructions
Wash cucumber and slice into thin slices. Wash and peel carrot and julienne into thin strips.
Whisk all remaining ingredients to form the dressing.
Pour dressing over carrots and cucumbers and toss to combine.
Cover and let chill at least 20 minutes, up until overnight, to maximize flavors. Enjoy!
Nutrition
Calories:
79
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
112
mg
|
Potassium:
201
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
4542
IU
|
Vitamin C:
3
mg
|
Calcium:
34
mg
|
Iron:
1
mg