Quick Asian Carrot and Cucumber Ribbon Salad
Next time you are craving fresh flavors, try this healthy carrot and cucumber salad! It bursts with crunchy veggies that are tossed in a light, but flavorful Asian-style dressing. Perfect as a side dish during the spring, BBQs, potlucks or simply to accompany burgers or pizza. Fresh, wholesome and very easy to prepare.
Servings: 2 large portions
Calories: 219kcal
Ingredients
- 1 large English cucumber
- 2 large carrots
- ¼ cup roasted peanuts
- 2 tsp sesame seeds plus more for serving
- handful of fresh cilantro (or mint or basil) roughly chopped
For the dressing
- 3 tbsp rice vinegar
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or any other sweeteners
- 1 tsp sesame oil
- ¼ tsp salt or to taste
- pinch of red pepper flakes optional
Instructions
- Start by slicing off the edges of the carrots and peel their skin off. Then, keep peeling through the veggie to create the ribbons. Do the same with the cucumber (I usually include the cucumber peels in the salad). Set aside.
- In a small bowl, whisk together the rice vinegar, maple syrup, soy sauce, sesame oil, red pepper flakes and salt.
- In a large bowl, combine the ribboned carrots and cucumber with the cilantro, sesame seeds and peanuts. Then pour the dressing over and stir to combine.
- Taste to adjust the flavors. Serve right away or chill for 10-20 minutes to let the flavors marinate before serving. Enjoy!
Video
Notes
- You can keep the salad in the fridge in an air-tight container for 1-2 days.
- You can get bagged shredded carrots if that makes it even quicker and easier.
- You can roughly cut the ribbons so they are shorter and easier to eat. I like to use scissor to do that.
- Taste the salad as you go. It does make for a vinegary kind of salad, but that's easy to adjust with more sweetener and soy sauce if you prefer. Fresh ginger would also pair well with the other dressing ingredients.
- This recipe makes for a fun base to add on so much more! Try combining this salad with Asian style cooked noodles such as soba, roasted tofu, oranges, avocado, chickpeas, edamame, red onion, green onions, etc.
- You can easily double the recipe if serving at gatherings or BBQs. This salad holds well for about a whole day after combined, which makes it a great make ahead dish.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 919mg | Potassium: 609mg | Fiber: 4g | Sugar: 12g | Vitamin A: 10348IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 2mg