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Recipe compliments of www.ITISAKEEPER.com
Carrot and Cucumber Salad
Carrot and Cucumber Salad is full of freshly sliced carrots and cucumbers. Topped with a light dressing, this salad is perfect for potlucks or summer BBQs.
Ingredients
- 1- English cucumber, 2 cups sliced cucumber
- 1 ½ cups Matchstick carrots
- ¼ cup Green onions
- ¼ cup Fresh parsley
- 1 Tablespoon Sesame seeds
Dressing
- 1 Tablespoon Coconut aminos, or soy sauce
- 1-2 Tablespoons Honey
- 2 Tablespoons Rice vinegar
- 2 teaspoons Sesame oil
- 2 teaspoons Minced garlic
- ⅛ teaspoon Minced ginger
- ½-1 teaspoon Red pepper flakes, optional
Instructions
- In a small mixing bowl whisk together coconut aminos, honey, rice vinegar, sesame oil, minced garlic and minced ginger. Whisk until thoroughly combined.
- Slice the cucumber into thin slices, cut the green onions into thin slices, and finely chop the parsley.
- Place sliced cucumbers, green onions, and carrots in a large mixing bowl. Gently toss or stir to mix.
- Pour the dressing mixture over the cucumber mixture and stir or toss to coat all of the vegetables with the dressing.
- Sprinkle the parsley, sesame seeds and red pepper flakes if desired and gently stir.
- Serve immediately or refrigerate in an airtight container until ready to serve.
Christina's Notes
- Use a mandoline or julienne peeler
- : Thin, uniform slices or matchsticks make the salad look professional and help the flavors blend evenly.
- Salt the cucumbers first: Toss sliced cucumbers with a pinch of salt and let them sit for 10–15 minutes. This draws out excess moisture and keeps your salad from getting watery.
- Balance the dressing: A mix of acid (like rice vinegar or lemon juice), sweetness (honey or a touch of sugar), and fat (olive oil or sesame oil) creates a well-rounded flavor.
- Add crunch and contrast: Toasted sesame seeds, crushed peanuts, or thinly sliced radishes add texture and visual appeal.
- Fresh herbs matter: A handful of chopped cilantro, mint, or dill can brighten the whole dish and add depth.
- Chill before serving: Let the salad sit in the fridge for 20–30 minutes to let the flavors meld and serve it cold for maximum refreshment.
- Customize for the season: Add thinly sliced bell peppers, shredded cabbage, or even a touch of chili for heat if you want to mix things up.