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cucumber carrot salad with 2 wooden spoons in a white bowl
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Asian-Inspired Crunchy Cucumber Carrot Salad Recipe

This crunchy cucumber carrot salad is a light, refreshing, and delicious side dish. Fresh vegetables tossed in an Asian-inspired sweet and savory dressing make this simple salad a great side dish for any meal! 
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Mary Smith

Equipment

Ingredients

  • 1 lb mini cucumbers sliced into rounds
  • 1 cup matchstick carrots
  • ¼ cup green onions thinly sliced into rounds
  • 1 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp hot honey
  • 1 tbsp sesame seeds
  • salt & pepper to taste

Instructions

  • Add the cucumbers, carrots, and green onions to a bowl.
  • In a separate smaller bowl, whisk the coconut aminos, rice vinegar, sesame oil, and hot honey together.
  • Pour the mixture over the veggies and toss.
  • Sprinkle with the sesame seeds and season with salt and pepper to taste, and toss again.
  • Enjoy!

Notes

Recipe Tips & Variations

  • I used mini cucumbers, but you can use English cucumbers, Persian cucumbers, or another variety of regular cucumbers that you prefer. If they don’t have thin skin, feel free to peel. 
  • I recommend thin carrot matchsticks. You can cut them yourself or buy a package of pre-cut carrots. Fresh veggies win in this recipe so you can also use a julienne peeler and to make them yourself. 
  • Instead of soy sauce, I used coconut aminos to make this gluten-free. Alternatively, you can use Tamari (a gluten-free soy sauce alternative) or regular soy sauce if you’re not gluten-free. 
  • If you don’t want the added spice, you can use regular honey or maple syrup. 
  • Feel free to add red pepper flakes for added heat. 

Storage Tips

This crunchy salad is best served immediately as the veggies will get soggier as it sits. If you want to make it to serve at a later time, store the fresh-cut veggies in an airtight container in the fridge, and the dressing in a separate jar with a lid. Toss before serving. 
Alternatively, you can store leftovers in an airtight container and eat them within 24 hours if you don’t mind them softening a bit. 

Nutrition

Serving: 0.5cup | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 286mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5490IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg