Carrot Cucumber Salad
Servings: 6 people
Calories: 51kcal
This vibrant Asian-inspired Carrot Cucumber Salad combines fresh, crisp texture and bright, balanced flavor. With a sweet-tangy dressing that comes together in minutes, it's the perfect crunchy and refreshing side that's endlessly adaptable to your taste.
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Equipment
Ingredients
- 2 Tablespoons sugar
- 2 Tablespoons rice wine vinegar
- Salt and pepper to taste
- 12 ounces carrots grated (about 6 medium carrots)
- 1 english cucumber halved lengthwise then thinly sliced
- 1 jalapeno pepper halved lengthwise and thinly sliced (optional)
- ¼ cup cilantro chopped
- 1 ½ teaspoons sesame seeds
Instructions
- In a medium bowl, combine the 2 Tablespoons sugar and 2 Tablespoons rice wine vinegar. Season with salt and pepper. Whisk until the sugar has dissolved.
- Add the 12 ounces carrots, 1 english cucumber and 1 jalapeno pepper (if using); toss in the dressing and set aside to marinate, stirring occasionally, at least 10 minutes. Then, add the ¼ cup cilantro and 1 ½ teaspoons sesame seeds. Toss to coat and season with additional salt and pepper, to taste.
Notes
Storing
- Store leftover carrot cucumber salad in an airtight container in the fridge for up to 4 days, keeping in mind that the fresh ingredients will soften over time.
- I like to give my leftover carrot cucumber salad a little squeeze of citrus juice before serving again as a way to brighten it up.
- Make this cucumber salad ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days at most. The flavors will meld together and intensify!
- Handle the jalapeno pepper with care! Wear gloves if you can and wash your hands as soon as you’re done handling it. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- Removing the seeds and veins from the jalapeno pepper is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Slice the cucumber and jalapeno evenly to create uniformity and the texture that you desire. You can also use the standard size grating holes or the smaller holes on the grater depending on how you prefer the texture of the carrots. You just don’t want the carrots to be too mushy!
- Adding sugar to the vinegar helps to balance the sharp acidity of the dressing.
- Add a smoky flavor to your salad - Use chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers - Experiment with serrano peppers for a slightly spicier version or green bell peppers to tone things down.
- Switch up the dressing - Try swapping the dressing for a sesame ginger vinaigrette, creamy sesame sauce, or peanut sauce (like this Thai Quinoa Salad).
- Add leafy greens - Baby spinach, kale, arugula, or romaine lettuce can be used as a base for this carrot cucumber salad - a great way to add more bulk and increase servings.
- Add to grains - Mix this carrot cucumber salad with quinoa for a satisfying vegan meal or side dish to various proteins.
- Asian-inspired mix-ins: Feel free to include green onions, edamame, red bell peppers, red cabbage, and avocado.
- For extra crunch: Add toasted almonds, cashews, sunflower seeds, crispy wonton strips, peanuts, or pumpkin seeds for extra crunch.
Nutrition
Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 267mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9595IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 0.4mg