Description
A fresh and vibrant cucumber carrot salad featuring thinly sliced and julienned vegetables tossed with a flavorful sesame-ginger dressing. Enhanced with aromatic herbs, a touch of heat, and toasted sesame seeds, this easy-to-make salad is perfect as a light side dish or a refreshing snack.
Ingredients
Scale
Vegetables
- 2 medium cucumbers, thinly sliced (about 3 cups)
- 2 large carrots, peeled and julienned or grated (about 2 cups)
- 1/4 small red onion, very thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped (or parsley)
- 2 tablespoons toasted sesame seeds (white, black, or mixed)
- 1 tablespoon chopped fresh mint (optional)
Dressing
- 3 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon freshly squeezed lime juice (or lemon juice)
- 2 tablespoons extra-virgin olive oil (or neutral oil like avocado or grapeseed)
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon soy sauce or tamari (use salt instead for soy-free)
- 1 small garlic clove, finely minced or grated
- 1 teaspoon fresh ginger, finely grated (optional)
- 1/4 teaspoon fine sea salt (plus more to taste)
- 1/8 teaspoon freshly ground black pepper
- 1 small fresh chili, very finely sliced (optional) or a pinch of red pepper flakes
For Salting Vegetables (optional)
- 1/2 teaspoon fine sea salt
Instructions
- Prepare the cucumbers: Wash and dry the cucumbers. Peel partially in stripes if skins are thick or waxy. Slice very thinly into rounds or half-moons using a sharp knife or mandoline. Place in a colander over a bowl and sprinkle with 1/4 teaspoon salt. Toss gently and let sit 10–15 minutes to draw out moisture.
- Prepare the carrots: Peel and trim the carrots. Julienne into thin matchsticks or grate using the large holes of a box grater. Place in a separate bowl and sprinkle with remaining 1/4 teaspoon salt. Toss and let sit 10 minutes to soften slightly.
- Drain and dry vegetables: After resting, gently squeeze the cucumbers over the sink or press lightly in the colander to remove excess water without crushing. Pat dry with a kitchen towel or paper towels. Squeeze excess liquid from carrots and pat dry. Combine cucumbers and carrots in a large mixing bowl.
- Add aromatics: Thinly slice the red onion and rinse under cold water briefly to mellow sharpness, then pat dry. Add onion slices to the bowl. Roughly chop cilantro and mint (if using) and add them as well.
- Make the dressing: In a small bowl or jar, combine rice vinegar, lime juice, olive oil, sesame oil, honey, soy sauce or tamari, minced garlic, grated ginger, salt, and black pepper. Add fresh chili or red pepper flakes if desired. Whisk or shake vigorously until emulsified and slightly thickened. Adjust sweetness, acidity, or salt as needed.
- Dress the salad: Pour about two-thirds of the dressing over the vegetable mixture. Toss gently but thoroughly to coat evenly. Taste and add more dressing, salt, or lime juice to preference. Let sit at room temperature for 10–15 minutes to meld flavors.
- Add finishing touches: Toast sesame seeds in a dry skillet over medium-low heat for 2–3 minutes, shaking frequently until fragrant and lightly golden. Let cool. Sprinkle toasted sesame seeds over salad and toss gently to distribute, reserving a pinch of seeds and herbs for garnish.
- Serve: Transfer salad to a serving dish, piling high for presentation. Garnish with reserved sesame seeds and fresh cilantro or mint leaves. Serve immediately at cool room temperature or chill 15–20 minutes for a crisper salad.
Notes
- Resting salted vegetables helps draw out excess moisture and improves texture.
- Using a mandoline or sharp knife ensures thin, even cucumber slices.
- The salad can be made a few hours ahead and chilled; flavor intensifies when rested.
- Adjust chili or red pepper flakes for desired heat.
- Substitute soy sauce with tamari for gluten-free option or salt for soy-free.
- Honey can be replaced with maple syrup to make the salad vegan.
- Toast sesame seeds just before serving for maximum aroma and crunch.
