Description
A fresh, crunchy, and flavorful Asian-inspired salad ready in just 15 minutes, perfect as a light side or quick fix for busy days.
Ingredients
- 3 medium carrots (about 300g) – peeled and julienned or grated
- 1 large English cucumber (about 300g) – sliced into thin half-moons or matchsticks
- 2 stalks green onions – thinly sliced
- ½ cup fresh cilantro (loosely packed) – chopped (or substitute with fresh mint or basil)
- 3 tablespoons rice vinegar (45ml)
- 2 tablespoons low-sodium soy sauce (30ml) – or tamari for gluten-free
- 1 teaspoon toasted sesame oil (5ml)
- 1 tablespoon honey (15ml) – or maple syrup/agave for vegan
- 1 teaspoon fresh ginger – grated
- 1 clove garlic – minced
- 1 tablespoon sesame seeds – toasted
- ½ teaspoon red pepper flakes (optional)
Instructions
- Peel and julienne the carrots using a box grater or mandoline. Slice the cucumber into thin half-moons or matchsticks. Thinly slice the green onions and roughly chop the cilantro or chosen herb.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, minced garlic, and red pepper flakes (if using) until smooth and glossy.
- Toast sesame seeds in a dry skillet over medium heat for about 2 minutes, stirring frequently until golden and fragrant. Be careful not to burn them.
- In a large mixing bowl, combine the prepared vegetables. Pour the dressing over the veggies, sprinkle with toasted sesame seeds, and toss gently but thoroughly.
- Taste and adjust seasoning if needed. Serve immediately for best crunch and freshness.
Notes
[‘Prep veggies a few hours ahead and store separately from dressing to keep salad crisp.’, ‘Use fresh ginger for best flavor; ground ginger is a less bright substitute.’, ‘Adjust heat by adding more red pepper flakes or Sriracha.’, ‘Add chopped peanuts or sliced almonds for extra crunch.’, ‘A squeeze of lime juice before serving brightens the flavors.’, ‘Use tamari instead of soy sauce for gluten-free version.’, ‘Substitute honey with maple syrup or agave for vegan diet.’, ‘To prevent soggy cucumbers, pat dry before dressing and toss just before serving.’]
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup salad
- Calories: 90
- Sugar: 6
- Sodium: 350
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: Asian salad, carrot salad, cucumber salad, quick salad, healthy side, sesame dressing, gluten-free, vegan option