Carrot and Cucumber Salad

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www.theconsciousplantkitchen.com

This Carrot Cucumber Salad is a refreshing, light dish that combines the crispness of cucumbers with the sweetness of carrots, all tied together with a zesty Asian-inspired dressing. This simple and delicious salad is perfect as a side dish for barbecues or as a cool, refreshing meal on its own.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/carrot-and-cucumber-salad/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: Servings

Calories: 48kcal

Author: Carine Claudepierre

Ingredients

1 Cucumber unpeeled, trimmed
2 Carrots peeeled, trimmed

Dressing

2 teaspoons Soy Sauce or tamari sauce if GF
2 teaspoons Sesame Oil
1 ½ tablespoon Rice Vinegar
2 teaspoons Sesame Seeds
½ teaspoon Chili Paste

Serving

1 teaspoon Sesame Seeds

US Customary - Metric

Instructions

Peel and trim the carrots, and then use a veggie peeler to make ribbons.
Trim the ends of the cucumber and peel them into ribbons using a veggie peeler.
Place the vegetable ribbons in a mixing bowl.
In a small bowl, stir the dressing ingredients, pour over the vegetable ribbons, and toss to combine.
Serve with sesame seeds.

Nutrition