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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.
Equipment
- Small mixing bowl
- Mandoline slicer, optional
Ingredients
- 1 English cucumber, thinly sliced (about 2 cups)
- 1 ½ cups Matchstick carrots
- ¼ cup Green onions, thinly sliced
- ¼ cup Fresh parsley, finely chopped
- 1 tablespoon Sesame seeds
- 1 tablespoon Coconut aminos or low-sodium soy sauce
- 1 to 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 2 teaspoons Toasted sesame oil
- 2 teaspoons Garlic, minced
- ⅛ teaspoon Fresh ginger, minced
- ½ to 1 teaspoon Crushed red pepper flakes, optional
Instructions
- In a small mixing bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Place the sliced cucumber, matchstick carrots, and green onions in a large mixing bowl.
- Pour the dressing over the vegetables and toss until evenly coated.
- Sprinkle with the parsley, sesame seeds, and crushed red pepper flakes, if using.
- Toss gently to combine.
- Serve immediately or refrigerate until ready to serve.
Christina's Notes
For the crispest salad, toss the cucumber slices with a pinch of salt and let them sit for 10 to 15 minutes. Pat dry before assembling the salad.
A mandoline slicer creates thin, even cucumber slices and helps the dressing coat the vegetables more evenly.
For extra crunch, add toasted sesame seeds, crushed peanuts, or thinly sliced radishes.
Fresh cilantro, mint, or dill can be substituted for the parsley.
For the best flavor, refrigerate the salad for 20 to 30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving, as some liquid may collect in the bottom of the bowl.
A mandoline slicer creates thin, even cucumber slices and helps the dressing coat the vegetables more evenly.
For extra crunch, add toasted sesame seeds, crushed peanuts, or thinly sliced radishes.
Fresh cilantro, mint, or dill can be substituted for the parsley.
For the best flavor, refrigerate the salad for 20 to 30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving, as some liquid may collect in the bottom of the bowl.