Carrot and Cucumber Salad (With Asian Style Dressing)
Sometimes the best dishes are the simplest, and this Carrot and Cucumber Salad proves it. Fresh, crisp, and tossed in a punchy sesame dressing, it’s a perfect side dish for warm summer days or whenever you need something light to cut through richer mains. Made with everyday fresh ingredients you can find in any grocery store, it’s ready in minutes but packs so much flavour you’ll want to make it again the very next time you’re craving something fresh.
Ingredients
- 320 g cucumbers 1 English cucumber or 3 -4 short cucumbers, cut into semi-circles
- 320 g carrots 3-4 carrots, peeled and julienned (thin matchsticks)
- 3 spring onions thinly sliced
- 1 tablespoon sesame seeds
Dressing:
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon clear honey
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon chilli flakes red pepper flakes
Instructions
- Place sliced cucumbers, spring onion and julienned carrots in a large mixing bowl.
- Place all the dressing ingredients into a jar, screw the lid on, and shake vigorously for 20-30 seconds.
- Pour the dressing over the veggies and toss gently to coat.
- Sprinkle sesame seeds all over and serve.
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 577mgPotassium: 425mgFiber: 3gSugar: 10gVitamin A: 13550IUVitamin C: 9mgCalcium: 67mgIron: 1mg
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