Cucumber Carrot Salad with a Spicy Asian Twist is the kind of refreshing dish that brightens up any meal. This salad not only boasts vibrant colors but also a crunch that keeps you coming back for more. Each bite is a delightful combination of fresh cucumbers and carrots, enhanced by a spicy dressing that makes it perfect for sun-soaked afternoons. Let’s dive into this delicious recipe that will quickly become a favorite!
Why You’ll Love This Cucumber Carrot Salad
This Cucumber Carrot Salad is not just about looks; it’s packed with benefits that make it a staple in any healthy diet. Here are a few reasons to love it:
- **Freshness**: The crunchy vegetables provide a satisfying texture.
- **Low-Calorie**: At just 120 calories per serving, it’s perfect for weight loss.
- **Quick to Prepare**: You can whip this up in less than 25 minutes!
- **Versatile**: Enjoy it as a side dish or a light meal.
- **Nutritious**: Packed with vitamins from cucumbers and carrots.
- **Customizable**: Try different dressings or add-ins for variety.
This Cucumber Carrot Salad is a Vegetable Salad with Cucumber and Carrot that fits well into a Vegan diet and is categorized under Salad recipes.
Ingredients for Cucumber Carrot Salad
Gather these items:
- 2 large Cucumbers (julienned or thinly sliced)
- 2 large Carrots (julienned or finely shredded)
- 3 tablespoons Olive oil (extra-virgin recommended)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Gochugaru (adjust to taste)
- 2 tablespoons Soy sauce (low-sodium recommended)
- 1 teaspoon Sugar (or maple syrup)
- 2 tablespoons Fresh parsley or cilantro (chopped)
- 1 tablespoon Sesame seeds (optional but recommended)
- 2 tablespoons Chopped green onions (sprinkle in for flavor)
- 1 cup Roasted peanuts or cashews (optional for texture)
How to Make Cucumber Carrot Salad Step-by-Step
- Step 1: Wash and dry the cucumbers and carrots, then julienne or shred them into uniform pieces.
- Step 2: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
- Step 3: In a large bowl, combine cucumbers, carrots, parsley or cilantro, and garlic. Toss gently until well mixed.
- Step 4: Pour the dressing over the vegetable mixture and toss until evenly coated.
- Step 5: Sprinkle sesame seeds on top and toss lightly. Let it sit for 10 minutes before serving.
- Step 6: Transfer to a serving dish and garnish with additional parsley or cilantro if desired.
Now you know how to make **Cucumber and Carrot Salad** easily at home!
Pro Tips for the Perfect Cucumber Carrot Salad
Keep these in mind:
- Use fresh vegetables for the best flavor and crunch.
- Let the salad sit for a while to let the flavors meld.
- For added nutrition, include some nuts like peanuts or cashews.
Best Ways to Serve Cucumber Carrot Salad
This salad is incredibly versatile! Here are a few serving ideas:
- Pair with grilled chicken or tofu for a complete meal.
- Serve it as a refreshing side for any Asian-inspired dish.
- Mix in some feta cheese for a Mediterranean twist in your Cucumber Carrot Salad with Feta Cheese.
How to Store and Reheat Cucumber Carrot Salad
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing can make the salad a bit soggy, so keep the dressing separate if you plan to meal prep. This salad is best enjoyed fresh, but it can still be a refreshing option even after a day in the fridge.
Frequently Asked Questions About Cucumber Carrot Salad
What’s the secret to perfect Cucumber Carrot Salad?
The secret lies in using fresh, high-quality ingredients. Also, letting the salad sit for at least 10 minutes after mixing allows the flavors to develop beautifully.
Can I make Cucumber Carrot Salad ahead of time?
Yes, you can prepare it a few hours in advance. Just remember to add the dressing right before serving to maintain the crunch.
How do I avoid common mistakes with Cucumber Carrot Salad?
Avoid cutting the vegetables too thick, as it can disrupt the balance of flavors. Also, be careful not to over-dress your salad; a light coating is all you need.
Variations of Cucumber Carrot Salad You Can Try
If you want to switch things up, consider these variations:
- Add sliced bell peppers for extra color and crunch.
- Mix in some cooked quinoa for a Healthy Cucumber Carrot Salad Idea.
- Try different dressings like peanut sauce for a unique flavor.
Embrace the vibrant flavors of this Fresh Cucumber Carrot Salad Recipe, and enjoy a dish that’s as delightful as it is nutritious!
Cucumber Carrot Salad: 5 Spicy Asian Twists to Try
Cucumber Carrot Salad with a Spicy Asian Twist
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 2 large Cucumbers (julienned or thinly sliced)
- 2 large Carrots (julienned or finely shredded)
- 3 tablespoons Olive oil (extra-virgin recommended)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Gochugaru (adjust to taste)
- 2 tablespoons Soy sauce (low-sodium recommended)
- 1 teaspoon Sugar (or maple syrup)
- 2 tablespoons Fresh parsley or cilantro (chopped)
- 1 tablespoon Sesame seeds (optional but recommended)
- 2 tablespoons Chopped green onions (sprinkle in for flavor)
- 1 cup Roasted peanuts or cashews (optional for texture)
Instructions
- Wash and dry the cucumbers and carrots, then julienne or shred them into uniform pieces.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
- In a large bowl, combine cucumbers, carrots, parsley or cilantro, and garlic. Toss gently until well mixed.
- Pour the dressing over the vegetable mixture and toss until evenly coated.
- Sprinkle sesame seeds on top and toss lightly. Let it sit for 10 minutes before serving.
- Transfer to a serving dish and garnish with additional parsley or cilantro if desired.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg












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