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cucumber carrot salad

Cucumber Carrot Salad

Charlotte Miller
A refreshing and crunchy salad combining crisp cucumbers and sweet carrots, perfect as a side dish for summer meals or as a topping for various dishes.
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Prep Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 4 servings
Calories 120 kcal

Ingredients
  

Vegetables

  • 2 medium Persian cucumbers sliced into thin rounds
  • 2 large carrots peeled and julienned or ribboned
  • 1/4 cup red onion thinly sliced, optional

Dressing

  • 3 tablespoons rice wine vinegar or apple cider vinegar
  • 2 tablespoons grape seed oil or sesame oil for Asian twist
  • 1 teaspoon sugar or honey, to taste
  • 2 teaspoons salt for salting vegetables

Optional Additions

  • 2 tablespoons fresh dill chopped, or parsley/mint
  • 1 tablespoon toasted sesame seeds or sunflower seeds

Instructions
 

Prepare Vegetables

  • Slice cucumbers into thin rounds and peel carrots into ribbons or julienne into matchsticks.
  • Toss cucumbers and carrots with 2 teaspoons of salt and place in a colander over a bowl. Let sit for 30 minutes to drain excess moisture.

Make Dressing

  • In a small bowl, whisk together rice wine vinegar, grape seed oil, and sugar until well combined. Adjust seasoning to taste.

Assemble Salad

  • In a large bowl, combine drained cucumbers, carrots, and optional red onion. Pour dressing over vegetables and toss gently to coat.
  • Add chopped fresh dill and toasted sesame seeds, if using, and toss lightly. Chill in the refrigerator for 30 minutes before serving.

Notes

  • Salting the vegetables is crucial to prevent a soggy salad.
  • Store in an airtight container with a paper towel to absorb excess moisture.
  • Best served fresh but can be refrigerated for 1-2 days.
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