Asian Cucumber and Carrot Salad
Jump to Video Jump to Recipe
Asian Cucumber and Carrot Salad | 10 minute Crunchy Refreshing Salad | Cucumber Carrot Salad with Peanuts & Sesame seeds | Cucumber Salad for Weight loss | How to make Cucumber Carrot Salad with step by step instructions
Asian Cucumber and Carrot Salad is a cool refreshing cucumber salad. Not too tangy or sweet, it has the perfect balance of flavors and crunch. Pair it with any protein dish for a happy meal.
If busy at work, then prepare this 10 minute Crunch Refreshing Salad to snack upon or as a side dish to go with your main course meal. This Cucumber Carrot Salad with Peanuts & Sesame seeds is packed with flavors and crunch. With this recipe and its tips and tricks, you too can learn How to make Cucumber Carrot Salad with step by step Instructions.
Why should you make
- Quick and easy to prepare
- Makes use of basic pantry ingredients
- Refreshing salad to beat the summer heat
- Goes well with grilled proteins
- A good choice for weight watchers’ diet plan
- Can be customized for vegan or gluten free
What is Asian Cucumber and Carrot Salad
This Asian Cucumber and Carrot Salad is a fresh mix of cucumbers, carrots, peanuts, sesame seeds and cilantro with a dressing that’s both tangy and sweet. It is perfect for satisfying cravings on warm summer days. The dressing includes ingredients like rice vinegar, soy sauce, sesame oil, sugar or honey, and a kick of garlic and ginger. Toasted sesame and peanuts impart a crunch and nutty flavors.
Perhaps you maybe interested in some more salad recipes on this blog. Have a look:
Ingredients
For Measurements refer to the RECIPE CARD further below.
Planning to prepare ? Ensure to read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video further down in the recipe card for a clearer understanding.
- Cucumbers– English or Persian cucumbers or any local narrow thin skin variety
- Carrot – Use orange carrots
- Rice Vinegar – Highly recommended, else use white vinegar.
- Soy sauce – Use light or dark soy sauce. You can use tamari if you want to keep this gluten free.
- Honey – use maple syrup, agave syrup or sugar for vegan options
- Sesame oil – . Recommended. Alternatively, you could use olive oil or any neutral oil.
- Garlic– finely chopped
- Ginger – finely chopped
- Cilantro – finely chopped for garnish
- Red chili flakes
- Sesame seeds – Toasted, Gives nuttiness and used for garnish
- Peanuts – Toasted and coarsely chopped. Gives a crunchy texture and used for garnish
- Salt – Use, if desired
How to make Cucumber Carrot Salad with step by step instructions
Prepare Cucumbers and Carrot
1. Firstly, wash the cucumbers and pat them dry. You may choose to peel off the skin. Now using a sharp knife or mandoline, thinly slice the cucumbers. Place sliced cucumbers in a large mixing bowl.
2. Wash, peel and shred carrot into juliennes.
Make the Dressing
3. In another small bowl, combine rice vinegar, soy sauce, sesame oil and honey. Mix well.
4. Then add minced garlic, ginger, red chili flakes to this mixture. Mix well to infuse flavors uniformly in the dressing.
Toss Cucumbers & Carrot
5. Pour the dressing over sliced cucumber and carrot. Gently toss ensuring the dressing is incorporated uniformly with the salad.
6. Cover and set aside in the refrigerator for 10 minutes. This allows the salad to absorb flavors of its dressing.
Garnish
7. Before serving, garnish with toasted sesame seeds, peanuts, fresh cilantro over the salad. The garnish adds enhances flavor lends a crunchy texture to the salad.
What to serve with
Transfer the salad to a serving dish. Enjoy it as a side dish or light snack. Pair up this 10 minute Crunchy Refreshing Salad with Tandoori Whole legs, Chicken Seekh Kebab or Potato Lentils Rolls,
Tips for Perfect Cucumber and Carrot Salad
- Use premium cucumbers- narrow ones with thin skin. English or Persian cucumbers or any locally available variety would be fine.
- Salads should be eaten the same day. they stay good in the refrigerator for 1-2 days provided stored properly.
- In this cucumber salad, salt if needed is added at the last, just before serving. One must take into account that there is salt in the soy sauce. Easy on salt, please!
- You are at liberty to cut cucumbers and carrot according to your choice such as julienne or spirals.
Pin for Later
FAQ
What is shelf life of this Cucumber and Carrot Salad
At large, salads should be consumed the same day. However, leftover can be stored in the the refrigerator for a day or two. But it may turn limp and soggy by then.
Is this salad good for weight loss
This salad has no creamy dressing and the oil in its dressing is minimal, so calories are well under control.
How to make Vegan Cucumber and Carrot Salad
Swap honey with sugar, agave or maple syrup.
Variations of Cucumber Carrot Salad
Add some Sriracha or chili oil for extra spiciness.
You could add thinly sliced onions to the salad.
For a Korean twist, add a few teaspoons of gochujang chili paste to the salad.
Add some grilled meat or sea food to turn it into a meal portion.
For Thai flavors, add a dash of fish sauce.
Recipe Card
Asian Cucumber and Carrot Salad
Equipment
- chopping board
- Knife
- Large glass bowl
- Small glass bowl
- Vegetable peeler
Ingredients
- 2 large cucumbers 250-300 gm
- 1 carrot 100 gm
- 2 tbsp rice vinegar
- ½ tbsp soy sauce use tamari for vegan option
- ½ tbsp honey use agave or maple syrup for vegan option
- ½ tbsp sesame oil can use either olive oil or any neutral oil
- 1 clove garlic minced
- 1 tsp ginger finely chopped
- 1 tbsp fresh cilantro chopped
- ½ tsp red chili flakes
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted peanuts coarsely chopped
- Pinch salt optional
Instructions
Prepare Cucumbers and Carrot
- Firstly, wash the cucumbers and pat them dry. You may choose to peel off the skin. Now using a sharp knife or mandoline, thinly slice the cucumbers. Place sliced cucumbers in a large mixing bowl.
- Wash, peel and shred carrot into juliennes.
Make the Dressing
- In another small bowl, combine rice vinegar, soy sauce, sesame oil and honey. Mix well.
- Then add minced garlic, ginger, red chili flakes to this mixture. Mix well to infuse flavors uniformly in the dressing.
Toss Cucumbers & Carrot
- Pour the dressing over sliced cucumber and carrot. Gently toss ensuring the dressing is incorporated uniformly with the salad.
- Cover and set aside in the refrigerator for 10 minutes. This allows the salad to absorb flavors of its dressing.
Garnish
- Before serving, garnish with toasted sesame seeds, peanuts, fresh cilantro over the salad.
What to serve with
- Transfer the salad to a serving dish. Enjoy it as a side dish or light snack. Pair up this 10 minute Crunchy Refreshing Salad with Tandoori Whole legs, Chicken Seekh Kebab or Potato Lentils Rolls,
Video
Notes
- Use premium cucumbers- narrow ones with thin skin. English or Persian cucumbers or any locally available variety would be fine.
- Salads should be eaten the same day. they stay good in the refrigerator for 1-2 days provided stored properly.
- In this cucumber salad, salt if needed is added at the last, just before serving. One must take into account that there is salt in the soy sauce. Easy on salt, please!
- You are at liberty to cut cucumbers and carrot according to your choice such as julienne or spirals.
If you have liked video, do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.
Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.
You can follow me on Facebook, Pinterest, Twitter or Instagram
Thank you for stopping by my blog. Your feedback and comment is much appreciated. Hope you have enjoyed reading this post. Do not forget to Rate, Comment and Subscribe to our Newsletter.
Soon, I shall be back with another interesting post.
Until then
Stay Bright!
