Easy Cucumber and Carrot Salad (Asian Style)

Carrot and cucumber salad ready to eat in a bowl.

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Easy Cucumber and Carrot Salad (Asian Style)

This crunchy and refreshing salad is perfect for eating as a quick and healthy side dish for wings, burgers or as part of an Japanese or Korean vegan feast.

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: Japanese, Korean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 140kcal

Author: Louise-Claire Cayzer

Equipment

1 Vegetable peeler

Ingredients

400 g Cucumber approx 1 medium-large cucumber
400 g Carrots 1-3 smaller carrots
10 g fresh mint or coriander leaf/cilantro
50 g Green Onions Spring Onions
1 tablespoon sesame seeds toasted if you wish.

For the Dressing

30 ml rice wine vinegar
15 ml nuetral oil such as grape seed or avocado
15 ml soy sauce
5 ml maple syrup or agaveor brown sugar
15 ml sesame seed oil

Instructions

Using a vegetable peeler or mandolin, peel the carrots, then slice the carrots and cucumber into long thin slices.
400 g Cucumber, 400 g Carrots
Cut the green onion/sprin onion into long thing pieces.
50 g Green Onions
Finely cut the mint or pick the leaves off the coriander.
10 g fresh mint
Arrange the cucumber and carrot slices in a bowl to serve, adding in the green onions and herbs.
Mix together all the dressing ingredients, and taste. Add more soy sauce or maple syrup to taste.
30 ml rice wine vinegar, 15 ml nuetral oil, 15 ml soy sauce, 5 ml maple syrup, 15 ml sesame seed oil
Pour the dressing over the salad, and sprinkle over the sesame seeds.
1 tablespoon sesame seeds
To serve: Toss the salad and eat immediately.

Notes

For this salad I prefer the Seedless European or English (sometimes called burpless) cucumbers, or the smaller Persian or Japanese style cucumbers. These all have thin dark skins and not many seeds, which makes them easy to slice and are also delicious to eat!

Substitutions & Variations

Here are some ways you can mix up this cucumber and salad recipe according to what you have available or need.

Gluten Free: Choose Gluten-Free Soy Sauce (also known as Tamari) to keep this recipe gluten-free.
Cucumber only: Just leave out the carrots and double the cucumber!
Carrot only: Leave out the cucumbers and double the carrots.
Allium Free (No garlic or onions): this recipe works just as well without the green onions.
Other veggies: Radishes, Sugar Snap Peas or even baby corn would be delicious in this crunchy vegetable salad.
Other herbs: Add or substitute in Coriander Leaf/Cilantro or flat-leaved parsley.

Nutrition