Cucumber and Carrot Salad (Edit recipe)

Crisp, and deliciously refreshing, this easy to prepare cucumber and carrot salad is tossed in a tasty soy and sesame dressing. A great light side dish with amazing Asian-inspired flavors.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	98
Fat:	5 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	454 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

1 - 2 whole English Cucumber, or Persian cucumbers
4 - 5 whole Carrots
2 - 3 whole Green Onion (Scallion), sliced

For the dressing

2 Tbsp Low Sodium Soy Sauce, or coconut aminos, or lite tamari
2 Tbsp Rice Vinegar
1 Tbsp Avocado Oil
1 tsp Toasted Sesame Oil
1 tsp Dijon Mustard
1 Tbsp Honey
0.25 tsp Salt, more or less to taste
0.25 tsp Black Pepper, more or less to taste
1 tsp Sesame Seeds

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice the English cucumber in half or third, then slice each piece in half lengthwise, then slice the cucumber in half-moons.
Peel the carrots, then cut them into matchsticks or julienne. You can use a julienne peeler if you have one, or slice the carrots in 1-inch pieces, then slice in half lengthwise, then slice each piece into sticks. (shredded carrots work too)
In a small bowl, whisk together soy sauce, rice vinegar, oil, sesame oil, Dijon mustard, honey, salt, pepper until incorporated.
Add the sliced green onions, stir them together with the cucumber and carrots. Add a sprinkle of salt and pepper over the veggies, toss in the dressing, sprinkle sesame seeds and serve. Enjoy!