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–+ servings
Cucumber Carrot Salad

Crispy Cucumber Carrot Salad: Refreshingly Light & Easy

Enjoy a refreshing Cucumber Carrot Salad that’s easy to make and low in calories.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian, Mediterranean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers choose firm cucumbers for maximum crunch
  • 1 cup Carrots julienne or sliced into coins
For the Dressing
  • 3 tablespoons Soy Sauce substitute tamari for gluten-free
  • 2 tablespoons Rice Vinegar can use apple cider vinegar
  • 1 tablespoon Sesame Oil or use olive oil for a milder taste
  • 1 tablespoon Honey maple syrup for vegan option
  • 1 teaspoon Salt kosher or sea salt recommended
  • 1/2 teaspoon Pepper freshly cracked black pepper preferred

Equipment

  • Mixing bowl
  • knife
  • mandoline (optional)
  • Whisk
  • tongs or spatula

Method
 

Preparation Steps
  1. Wash and peel the cucumbers and carrots. Slice cucumbers into thin rounds and carrots into julienne strips or coins.
  2. Combine soy sauce, rice vinegar, sesame oil, honey, salt, and pepper in a small bowl and whisk to blend into a dressing.
  3. Pour the dressing over the sliced cucumbers and carrots and toss gently to coat.
  4. Let the salad sit at room temperature for about 5 minutes to meld the flavors.
  5. Toss again before serving, and transfer to a plating dish. Optionally garnish with sesame seeds or chopped green onions.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 12gProtein: 2gFat: 4gSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 4mgIron: 2mg

Notes

For optimal freshness, store cucumbers and carrots separately until serving.

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