This Asian Cucumber Salad with Carrots is a fresh & healthy side dish made with veggies and an easy sesame dressing. Ready in 10 minutes and perfect for meal prep!
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On a hot summer day there’s nothing better than a refreshing salad and this Asian Cucumber Salad with Carrots is one of my favourites! It’s SO easy to make, it makes a delicious lunch alongside a grilled chicken breast, and it’s also the perfect side dish for all your favourite Asian-style meals like my Easy Honey Garlic Shrimp with Rice, this Easy Sticky Asian Chicken, or this Healthier Sesame Orange Chicken.
Ingredients for Asian Cucumber Salad with Carrots
- cucumber
- carrots
- rice vinegar
- sesame oil
- salt
- sesame seeds
How to Make Asian Cucumber Salad
Making this salad is SO easy!
- Slice the cucumbers and carrots into thin ribbons using a mandoline slicer. A mandoline is an inexpensive kitchen tool that slices just about anything cleanly and evenly – it’s the perfect tool for thinly slicing potatoes for scalloped potatoes. Here’s a link to my favourite mandoline slicer – it’s one of my favourite kitchen tools ever (affiliate link)!
- Add them to a large mason jar or other airtight container.
- Pour in the dressing ingredients – the rice vinegar, sesame oil, the salt and sesame seeds.
- Cover and shake to combine.
- Enjoy immediately, or let sit in the fridge for up to 36 hours before enjoying.
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite easy healthy recipe? I’d love to know!
Kitchen products I recommend:
Looking for more recipes like this? You’ll love these:
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Berry Walnut Spinach Salad with Maple Vinaigrette
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Rainbow Vegetable Pasta Salad with Creamy Italian Herb Dressing
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Chicken Bacon Ranch Pasta Salad
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Thai Chicken Spiralized Zucchini Salad
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Asian Cabbage Salad with Ginger Peanut Dressing
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Greek Couscous Salad Lunch Bowls
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Asian Cucumber Salad with Carrots
Recipe: Ingredients
- 1 long English cucumber sliced into thin ribbons
- 2 medium carrots sliced into thin ribbons
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- sea salt (to taste - I use 1/4 teaspoon)
- 1 teaspoon raw or toasted sesame seeds
Recipe: Instructions
- Thinly slice the cucumber and carrots using a mandoline if you have one. If not, simply slice by hand as thin as you can using a sharp kitchen knife.
- Add the vegetable slices to a large mason jar.
- Pour the rice vinegar, sesame oil, sea salt and sesame seeds into the mason jar.
- Place the lid on tightly and shake well to combine.
- Enjoy immediately or place in the fridge to enjoy up to 2 days later.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.