Hello, salad lovers! If you’re on the hunt for a refreshing and healthy side dish, look no further than this Cucumber and Carrot Salad. Packed with crisp vegetables and a tangy sesame dressing, it’s the perfect complement to any meal. Easy to prepare and full of vibrant flavors, this salad will quickly become a household favorite. Let’s explore this delightful recipe in detail!
Introduction
This Cucumber and Carrot Salad is a fusion of simplicity and sophistication. Featuring crunchy cucumbers, sweet carrots, and a flavorful sesame dressing, it’s an excellent choice for those who enjoy light yet satisfying dishes. With roots in Asian-inspired cuisine, this salad offers a blend of sweet, tangy, and slightly spicy flavors. It’s versatile enough to serve alongside grilled meats, seafood, or even as a light snack. What makes it even better is how quick and effortless it is to prepare.
Ingredients
To make this flavorful Cucumber and Carrot Salad, you’ll need the following ingredients:
- 1 large seedless cucumber, thinly sliced
- 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 for a spicy kick)
These ingredients come together to create a harmonious balance of flavors, ensuring every bite is as delicious as the last.
How to Make Cucumber and Carrot Salad
Prepare the Vegetables: Start by thoroughly washing the cucumber and carrots. Use a mandoline slicer or a sharp knife to slice the cucumber into thin rounds. Julienne the carrots into thin strips. Taking the time to cut the vegetables evenly ensures a visually appealing and well-textured salad.
Make the Dressing: In a small bowl, whisk together the avocado oil, rice vinegar, sesame oil, sugar, and soy sauce. Stir until the sugar is completely dissolved. Add the ground ginger and crushed red chili flakes if you prefer a spicier flavor. The dressing should be well-balanced, combining sweetness, acidity, and a touch of umami.
Combine Salad and Dressing: In a larger mixing bowl, combine the sliced cucumber and julienned carrots. Pour the dressing over the vegetables and toss gently to coat all the pieces evenly. This step ensures the vegetables are infused with the dressing’s bold flavors.
Chill and Serve: Place the salad in the refrigerator for 10-15 minutes to allow the flavors to meld together. This brief marination enhances the taste and makes the salad even more refreshing.
Garnish and Serve: Before serving, sprinkle the minced fresh cilantro and toasted sesame seeds over the top. These garnishes add a burst of flavor and a touch of elegance, elevating the presentation.
Helpful Tips
- Choose Fresh Vegetables: Always use fresh, firm cucumbers and carrots for the best texture and taste.
- Customize the Spice Level: Adjust the amount of crushed red chili flakes to suit your spice tolerance.
- Prepare Ahead: This salad can be prepared a few hours in advance. Simply keep it refrigerated and add the garnishes just before serving.
- Enhance the Dressing: For a richer flavor, try adding a splash of lime juice or grated garlic to the dressing.
Cooking Tips
Cucumber Selection: Opt for seedless cucumbers, such as English or Persian varieties, as they have a milder flavor and fewer seeds, making them ideal for salads.
Carrot Cutting: Using a julienne peeler or mandoline slicer ensures uniform carrot strips, which helps the dressing coat the vegetables evenly.
Toast the Sesame Seeds: Toasting sesame seeds enhances their nutty flavor. Simply heat a dry skillet over medium heat and stir the seeds for 2-3 minutes until golden brown.
Serving Suggestions
This Cucumber and Carrot Salad pairs wonderfully with a variety of dishes. Serve it alongside grilled chicken, teriyaki salmon, or tofu stir-fry for a balanced meal. It’s also a refreshing addition to a summer barbecue or picnic spread. For a lighter option, enjoy it on its own as a healthy snack.
Nutritional Information
Here’s an overview of the nutritional benefits of this Cucumber and Carrot Salad:
- Calories: 85
- Carbohydrates: 10g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 180mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 70%
- Vitamin C: 15%
- Calcium: 3%
- Iron: 2%
Packed with essential vitamins and low in calories, this salad is as nutritious as it is tasty.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the vegetables may release some liquid over time, so it’s best to enjoy the salad fresh.
Refresh the Salad: If the salad becomes watery, drain the excess liquid and add a touch of fresh dressing before serving.
Creative Leftover Ideas: Use the leftover salad as a topping for sandwiches or wraps, or toss it with cooked noodles for a quick and flavorful meal.
Frequently Asked Questions (FAQs)
Can I use a different type of oil? Yes, you can substitute avocado oil with olive oil or sesame oil for a slightly different flavor profile.
What if I don’t like cilantro? If you’re not a fan of cilantro, try substituting it with fresh parsley or basil.
Can I add other vegetables? Absolutely! Thinly sliced radishes, bell peppers, or shredded cabbage would make great additions to this salad.
Is this salad vegan? Yes, this recipe is completely vegan and suitable for plant-based diets.
Related Recipes
If you enjoyed this recipe, check out these other refreshing salad ideas:
- White Chocolate Cranberry Oatmeal Cookies
- The Ultimate Apple Cake Recipe!
- Mom’s Best Cake
- Quinoa and Veggie Salad
Conclusion
This Cucumber and Carrot Salad is a delightful blend of crisp vegetables, a tangy sesame dressing, and fresh garnishes. Whether you’re looking for a light side dish or a healthy snack, this recipe is sure to please. Easy to prepare and full of vibrant flavors, it’s a dish you’ll return to time and time again. Give it a try and enjoy the simplicity and deliciousness of this refreshing salad.