Carrot and Cucumber Salad
Carrot and cucumber salad is a perfect side dish for your Asian meal. Super easy and keeps well in the fridge.
What I loved best about this Carrot and Cucumber Salad is the flavor of sesame oil. Vinegar, soy sauce, ginger, cilantro, and garlic are just the start of what makes this such a delicious salad. I can eat it just as is but it’s perfect with chicken breast.
This recipe takes about 10 minutes to put together if you have the carrot matchsticks. If you can’t find the matchstick carrots, peel standard carrots and cut them into matchsticks which will take about 10 minutes. If you don’t care or want to take the time to make matchstick carrots, just cut your carrots into coins. I like the look that matchstick carrots give with the cucumber rounds.
Customize this recipe by swapping the parsley for cilantro parsley. Or leave it out entirely. If you don’t have ingredients omit them, or if there is something you dislike, swap it or leave it out.
One of the hardest things for me to remember when I’m cooking is to taste as I go. Taste this as you make it to adjust the flavor profile. If you like more sesame oil, then add more or if you want more heat add more pepper flakes.
This Carrot and Cucumber Salad tastes best after it’s been refrigerated at least 30 minutes. The flavors marinate and get better I have even made it the day before and it was even better. Just remember to sample it before serving so you can adjust the seasonings.
Lastly, add more garnish if you like. Chopped peanuts would be good. Other ideas are chopped cilantro, sesame seeds or green onions.
I served this salad as side dish to Korean BBQ chicken thighs with rice and kimchi cucumbers.
Carrot and Cucumber Salad
Ingredients
- 1 English cucumber-sliced into thin rounds
- 1-1/2 cups matchstick carrots
- 1/4 cup cilantro-finely chopped
- 2 tsp garlic-grated
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp apple cider vinegar
- 2 tsp soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 1/2 tbsp sesame seeds
- pinch ginger
- 1 tsp red pepper flakes
- salt and pepper to tatste
Garnish
- 1/4 cup green onions-sliced
- sesame oil drizzle
- sesame seeds
- crushed peanuts
Instructions
- In a large bowl add cucumbers, carrots, cilantro and garlic. Drizzle with sesame oil and toss to coat.
- Add soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame oil, red pepper flakes, ginger, salt and pepper to a small bowl. Mix well.
- Pour dressing over cucumber mixture. toss to mix well. Refrigerate 30 minutes to overnight. Before serving taste for seasoning. Add more salt, pepper, and sesame oil. Garnish with fresh cilantro, green onions, sesame seeds or chopped peanuts.