This refreshing Asian carrot and cucumber salad is a colorful mix of crunchy veggies tossed in a tasty dressing. It’s bright, zesty, and perfect for light lunches or as a side dish!
Every bite is like a crunch party in your mouth! I love how quick it is to whip up—just chop, mix, and enjoy. Plus, it’s a great way to eat your veggies without the fuss!
Key Ingredients & Substitutions
Carrots: Fresh, crunchy carrots are a must! You can spiralize or julienne them for different textures. If you’re in a pinch, you could use pre-packaged coleslaw mix that usually contains carrots.
Cucumber: A large cucumber adds refreshing crunch. If you prefer a less watery option, try English cucumbers or Persian cucumbers. Both have fewer seeds and are great for salads.
Peanuts: Roasted peanuts give a nice crunch and nutty flavor. If you have nut allergies, sunflower seeds or pumpkin seeds work well as substitutes.
Dressing Ingredients: For the soy sauce, you can use low-sodium soy sauce to control salt levels. If you’re avoiding soy, coconut aminos is a tasty alternative. You can swap honey with agave nectar or keep it vegan with maple syrup.
How Do I Prepare the Vegetables for Maximum Flavor?
Prepping your veggies is an important step that sets the tone for your salad. You’ll want them to be crisp and flavorful. Start by washing the carrots and cucumber thoroughly.
- Julienne or spiralize the carrots into thin strands to ensure easy mixing and eating.
- Slice the cucumber thinly to keep a nice crunch; this reduces wateriness and helps blend flavors better.
- Chop green onions finely for a bright, oniony kick!
By cutting your veggies in these ways, they absorb the dressing really well and create a cohesive dish.
How to Make Asian Carrot and Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 large carrots, julienned or spiralized
- 1 large cucumber, thinly sliced
- 2 green onions, finely chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes (adjust to taste)
For the Dressing:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- Juice of 1 lime
How Much Time Will You Need?
This delicious Asian Carrot and Cucumber Salad takes about 20 minutes to prepare. You’ll spend about 10 minutes preparing the veggies and another 5-10 minutes making the dressing and mixing everything together. After letting the salad sit for 10-15 minutes for the flavors to develop, it’s ready to serve!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the carrots and cucumber thoroughly. Julienne or spiralize the carrots into thin strands so they can blend beautifully with the other ingredients. For the cucumber, slice it thinly. Place both veggies in a large mixing bowl.
2. Add the Green Onions:
Next, chop the green onions finely and add them to the bowl with the carrots and cucumber. This adds a nice crunchy texture and a bit of a sharp flavor!
3. Make the Dressing:
In a separate small bowl, combine the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and lime juice. Whisk these ingredients together until they’re well blended. This dressing will give your salad an amazing flavor!
4. Combine Salad and Dressing:
Pour the dressing over the carrot and cucumber mixture in the large bowl. Toss everything together well so that all the vegetables are coated with the dressing evenly.
5. Add the Toppings:
Now, sprinkle the roasted peanuts, sesame seeds, and red pepper flakes over your salad. Gently toss again to combine. This will add some crunch and a hint of heat according to your spice preference.
6. Let It Sit:
Allow the salad to sit for 10-15 minutes. This will let the flavors meld together beautifully. You can serve it chilled or at room temperature—it’s delicious either way!
7. Garnish and Serve:
If you like, you can garnish your salad with a few more chopped green onions or some fresh cilantro before serving. Enjoy your lovely, colorful salad!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve to keep the vegetables crisp!
What if I Don’t Have Soy Sauce?
No problem! You can substitute soy sauce with coconut aminos for a soy-free option or use tamari for a gluten-free version. Both will provide a similar umami flavor.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, it’s best consumed fresh to enjoy the crunch of the veggies!
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like bell peppers, radishes, or even chopped cabbage for added texture and flavor. Just make sure to adjust the dressing if you increase the quantity of vegetables.
