Description
A refreshing and crunchy salad featuring carrots and cucumbers with an Asian twist.
Ingredients
Scale
- 2 cups shredded carrots
- 2 cups sliced cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
- 1/4 cup chopped green onions
Instructions
- In a large bowl, combine shredded carrots and sliced cucumbers.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar.
- Pour the dressing over the vegetables and toss to coat.
- Sprinkle with sesame seeds and chopped green onions.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the sweetness by adding more or less sugar.
- For extra crunch, add chopped bell peppers or radishes.
- This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Asian Carrot Cucumber Salad, healthy salad, vegan salad, refreshing salad