This Fresh Carrot and Cucumber Salad is a bright and crunchy dish that’s perfect for any meal. With fresh veggies, a zingy dressing, and a sprinkle of herbs, it’s a simple crowd-pleaser!
I love how quick this salad comes together. Just chop up the veggies, toss with the dressing, and voila! It’s great on its own or as a side – plus, it’s healthy too!
Key Ingredients & Substitutions
Carrots: Fresh carrots are key for crunch. If you’re short on carrots, zucchini can also add a nice crispness. I also love using rainbow carrots for added color!
Cucumber: Use any cucumber you have on hand, but English cucumbers are my favorite for their thinner skin and fewer seeds. If you can’t find cucumbers, radishes can add a spicy kick!
Sesame seeds: These add a lovely nutty flavor. If sesame seeds aren’t available, try sunflower seeds or crushed nuts for a different texture and taste.
Rice vinegar: It’s tangy and light. If you don’t have it, apple cider vinegar or lemon juice works well too, offering a similar zing to the dressing.
Honey or Maple Syrup: Either sweetener is great, but if you’re vegan or need a sugar substitute, agave nectar or a few drops of stevia can work too.
How Do I Get Perfectly Toasted Sesame Seeds?
Toasting sesame seeds enhances their flavor and adds depth to your dish. It’s simple, but here’s the trick to avoid burning them:
- Use a dry skillet over medium heat, and keep an eye on the seeds.
- Add them to the pan and stir frequently for about 2-3 minutes until they turn light golden brown and smell aromatic.
- Remove them promptly from the heat to prevent further cooking. Let them cool in a separate bowl.
This little step will make your salad taste so much better, bringing all the flavors to life!
Fresh Carrot and Cucumber Salad
Ingredients You’ll Need:
- 2 large carrots, peeled and thinly sliced
- 1 large cucumber, thinly sliced (preferably with skin on)
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons fresh green onions, chopped
- 2 tablespoons fresh cilantro or parsley (optional), chopped
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare. You’ll spend a few minutes slicing the veggies and mixing the dressing, plus a little time to let the flavors meld before serving. It’s quick, easy, and perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing and peeling the carrots. Slice them thinly into rounds. Then, wash the cucumber and slice it into thin rounds as well. Keeping the skin on adds a nice crunch and color!
2. Toast the Sesame Seeds:
In a dry skillet, set over medium heat, add the sesame seeds. Toast them for about 2-3 minutes, stirring occasionally, until they become fragrant and light golden. It’s easy to burn them, so keep an eye on them! Once toasted, set them aside to cool.
3. Combine the Veggies:
In a large mixing bowl, combine the sliced carrots and cucumbers. This will be the base of your fresh salad.
4. Make the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, honey (or maple syrup), sesame oil, salt, and pepper until everything is well blended. This dressing brings a tangy and savory flavor to the salad.
5. Mix It All Together:
Pour the dressing over the carrots and cucumbers. Toss gently until all the veggies are evenly coated in the dressing. Be careful not to mash the cucumbers!
6. Add the Final Touches:
Sprinkle the toasted sesame seeds, chopped green onions, and cilantro or parsley (if using) over the salad. This will not only enhance the flavor but also make it look beautiful!
7. Let It Rest:
Allow the salad to sit for about 10 minutes. This resting time helps the flavors blend together for a tastier experience.
8. Serve It Up:
Your Fresh Carrot and Cucumber Salad is ready to be enjoyed! Serve it chilled or at room temperature as a refreshing side dish or on its own. Enjoy the crunchy goodness!
This salad captures the crisp textures of fresh carrots and cucumbers, enhanced by the nutty flavors of sesame seeds and oil, and balanced by a zesty dressing. It’s a delightful addition to any meal or a light snack on its own.
FAQ about Fresh Carrot and Cucumber Salad
Can I Use Other Vegetables in This Salad?
Absolutely! You can add bell peppers for sweetness, radishes for spice, or even shredded cabbage for extra crunch. Feel free to customize this salad with your favorite veggies!
How Can I Make This Salad Vegan?
This recipe is already quite vegan-friendly! Just ensure you’re using maple syrup instead of honey for the dressing, and you’re good to go. All the other ingredients are plant-based!
Can I Prepare This Salad in Advance?
Yes, you can make it ahead of time! Ideally, prepare the salad a few hours in advance and keep it in the fridge. Just be aware that the cucumbers may lose some crunch if left too long, so serve it within a day for the best texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to 2 days. You may want to add fresh sesame seeds and herbs when you serve the leftovers to maintain their flavor and crunch!
