Cucumber Carrot Soy Salad (Print-Friendly Format)
Hydrating sliced cucumbers and carrots meet tangy-sweet soy vinaigrette for a cool, crunchy side dish.
# Ingredients You’ll Need:
→ Salad
01 -
1 large English cucumber or 3 to 4 Persian cucumbers, half-peeled and sliced into thin half-moons
02 -
4 to 5 carrots, peeled and julienned or shredded
03 -
2 to 3 green onions, thinly sliced
04 -
1 teaspoon sesame seeds
→ Dressing
05 -
2 tablespoons low-sodium soy sauce
06 -
2 tablespoons rice vinegar
07 -
1 tablespoon avocado oil or neutral oil
08 -
1 teaspoon toasted sesame oil
09 -
1 tablespoon honey
10 -
1 teaspoon Dijon mustard
11 -
Salt and freshly ground black pepper to taste
# How to Make It:
01 -
Slice the cucumber(s) in half lengthwise and cut into thin half-moon shapes. Optionally, sprinkle with salt and place on paper towels to draw out excess moisture.
02 -
Peel the carrots and cut them into thin julienne strips using a julienne peeler or a sharp knife.
03 -
Thinly slice the green onions and set aside.
04 -
In a small bowl, whisk together low-sodium soy sauce, rice vinegar, avocado oil, toasted sesame oil, honey, Dijon mustard, salt, and black pepper until emulsified.
05 -
In a large mixing bowl, combine cucumbers, carrots, and green onions. Pour the dressing over the vegetables and toss thoroughly until all ingredients are evenly coated.
06 -
Sprinkle sesame seeds over the salad and serve immediately, or refrigerate for 15 minutes to chill before serving.
# Extra Tips:
01 -
For extra crunch, chill the vegetables before mixing and serve the salad cold.