Crunchy Cucumber Carrot Salad that Brightens Your Day

This Cucumber Carrot Salad is a vibrant and healthy dish perfect for summer meals.

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Prep Time 15

Total Time 15

Servings: 4 cups

Course: Salad

Cuisine: Healthy

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Carrots Julienned or pre-shredded for convenience
2 cups Cucumber Thinly sliced, preferably English cucumber
1/4 cup Fresh Cilantro or Parsley Optional
1 tsp Salt Adjust to taste
1 tsp Black Pepper Freshly cracked, adjust to taste

For the Dressing

3 tbsp Rice Vinegar Can substitute with apple cider vinegar
2 tbsp Soy Sauce Low-sodium preferred
1 tbsp Sesame Oil Can substitute with light oil
1 tsp Honey Optional, can substitute with maple syrup
2 tbsp Toasted Sesame Seeds For crunch and texture, optional

Equipment

sharp knife
Mandoline
Mixing bowl
Whisk
Salad Tongs

Method

Step-by-Step Instructions for Cucumber Carrot Salad

Wash the cucumbers and carrots under cool running water, julienne the carrots and thinly slice the cucumbers.
In a separate bowl, combine rice vinegar, soy sauce, sesame oil, and optionally honey. Whisk until smooth.
Pour the dressing over cucumbers and carrots and toss to coat evenly.
Season with salt and pepper, then sprinkle toasted sesame seeds on top and mix gently.
Garnish with fresh cilantro or parsley and serve immediately.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 5000IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep dressing separate until ready to serve.

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