Cucumber Carrot Salad with Sesame Dressing: A Refreshing and Flavorful Side Dish

Looking for a vibrant and healthy side dish? Cucumber Carrot Salad with Sesame Dressing offers a delightful blend of crisp, refreshing vegetables combined with a savory, slightly sweet sesame dressing. This salad is not only light and nutritious but also bursting with flavor, making it the perfect addition to any meal. With minimal ingredients and simple preparation, it’s a quick and satisfying dish to complement your favorite main courses.

In this article, we’ll take you through the ingredients and instructions to make this Cucumber Carrot Salad with Sesame Dressing, share advanced techniques for enhancing the flavor, and offer tips for storing, adapting the recipe, and more.

For more ideas on refreshing salads, explore these helpful links:

• Cucumber Salad Recipes
• Healthy Salad Dressings

Basic Recipe: Ingredients and Instructions

This Cucumber Carrot Salad with Sesame Dressing comes together in minutes, making it a fantastic addition to any meal. The combination of fresh cucumber, sweet carrots, and a sesame dressing offers a perfect balance of textures and flavors.

Cucumber Carrot Salad with Sesame Dressing | Light, Refreshing, and Flavorful

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• Author: Jennifer Mitchell
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Cucumber Carrot Salad with Sesame Dressing is a fresh and crunchy dish that combines the light, refreshing flavors of cucumber and carrot with a savory, slightly sweet sesame dressing. It’s a simple yet delicious side dish that’s perfect for warm weather meals or as an appetizer. The sesame dressing is flavorful with the richness of toasted sesame oil, the tang of rice vinegar, and the touch of sweetness from sugar or honey. This salad is gluten-free if you use tamari or coconut aminos.

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Ingredients

Scale 1x2x3x

• 1 English cucumber
• 4 large carrots, peeled (about 1/2 pound)
• 1 tablespoon low-sodium soy sauce (or tamari or coconut aminos for a gluten-free option)
• 1 tablespoon rice wine vinegar
• 1 tablespoon granulated sugar (or honey)
• 1 teaspoon toasted sesame oil
• 1/4 cup avocado oil
• Pinch of salt (or to taste)
• 1 tablespoon sesame seeds
• 2 scallions, thinly sliced (optional)

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Instructions

• Prepare the Vegetables:
• Slice the English cucumber into thin rounds or half-moons. If you prefer, you can also use a mandoline slicer for even slices.
• Peel the carrots and cut them into thin julienne strips or grate them using a box grater or food processor.
• Make the Sesame Dressing:
• In a small bowl, whisk together the low-sodium soy sauce (or tamari/coconut aminos), rice wine vinegar, granulated sugar (or honey), and toasted sesame oil.
• Gradually add the avocado oil while whisking to emulsify the dressing.
• Season with a pinch of salt to taste.
• Combine the Salad:
• In a large bowl, combine the sliced cucumber and grated or julienned carrots.
• Pour the sesame dressing over the vegetables and toss gently to coat them evenly.
• Garnish and Serve:
• Sprinkle the sesame seeds over the salad.
• Optionally, add thinly sliced scallions for extra flavor and garnish.
• Toss again to combine and serve immediately, or let it chill in the fridge for 10-15 minutes before serving to allow the flavors to meld.

Notes

• Soy Sauce Alternative: For a gluten-free version, make sure to use tamari or coconut aminos instead of regular soy sauce.
• Sweetener: If you prefer a less sweet dressing, reduce the amount of sugar or honey to your taste.
• Make-Ahead: This salad can be prepared ahead of time and stored in the refrigerator for up to 2 hours before serving. However, for the freshest crunch, serve the salad soon after dressing it.
• Variation: Add a bit of heat by including a pinch of red pepper flakes or some finely chopped chili if you enjoy a spicy kick.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad, Side Dish, Gluten-Free
• Method: No-cook
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 140
• Sugar: 7g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: Cucumber Carrot Salad with Sesame Dressing

Instructions:

1. Prepare the vegetables: Slice the cucumber into thin rounds or half-moons, depending on your preference. Peel and julienne the carrots into thin strips or use a julienne peeler. Alternatively, you can grate the carrots for a finer texture.
2. Make the dressing: In a small bowl, whisk together the soy sauce (or tamari/coconut aminos), rice wine vinegar, granulated sugar (or honey), toasted sesame oil, avocado oil, and a pinch of salt. Mix well until the sugar has dissolved and the dressing is smooth.
3. Combine: Place the sliced cucumber and carrots in a large bowl. Pour the dressing over the vegetables and toss until evenly coated.
4. Add sesame seeds and garnish: Sprinkle sesame seeds over the top of the salad for a crunchy, nutty finish. Garnish with sliced scallions, if desired.
5. Serve: Serve immediately, or let it sit in the fridge for 10-15 minutes to allow the flavors to meld together.

This Cucumber Carrot Salad with Sesame Dressing serves about 4 people and pairs wonderfully with Asian-inspired dishes or grilled meats.

Advanced Techniques

To elevate this Cucumber Carrot Salad with Sesame Dressing, here are some advanced techniques and flavor enhancements:

1. Marinate the Vegetables

For even more flavor, let the cucumber and carrot slices marinate in the dressing for 30 minutes to an hour before serving. This allows the vegetables to absorb the savory, tangy flavors of the dressing and enhances their texture.

2. Use Fresh Herbs

Incorporate fresh herbs like cilantro or mint for a burst of freshness. These herbs will add an aromatic element to the salad that complements the sesame dressing beautifully.

3. Add a Protein Boost

To turn this side dish into a light main course, add grilled chicken, shrimp, or tofu. The sesame dressing pairs perfectly with protein, making it a complete meal for a healthy lunch or dinner.

4. Customize the Dressing

If you prefer a sweeter dressing, increase the amount of honey or sugar, or add a bit of orange juice for a citrusy twist. You can also add a touch of chili flakes or sriracha for a spicy kick.

5. Try Pickled Carrots

For a tangy and pickled twist, try quickly pickling the carrots in a mixture of vinegar, sugar, and salt before adding them to the salad. This will add extra acidity and a slight sweetness to the dish.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

The Cucumber Carrot Salad with Sesame Dressing is best enjoyed fresh, but it can be stored for later. Here’s how to store and maintain the salad:

Storage:

• Store any leftover salad in an airtight container in the fridge. It will keep for about 2-3 days, though the texture of the cucumber may become softer as it sits in the dressing.
• If you plan to make the salad ahead of time, keep the dressing separate from the vegetables until you’re ready to serve. This will help maintain the crispness of the cucumber and carrots.

Refrigeration Tips:

• If you’ve marinated the salad, you can still store it for a few hours, but the longer it sits, the softer the vegetables will become. It’s best served within 2 days for optimal freshness.

Dietary Adaptations and Substitutions

This Cucumber Carrot Salad with Sesame Dressing is naturally gluten-free, but there are plenty of ways to modify the recipe to suit specific dietary preferences or needs.

1. Vegan and Plant-Based

This salad is naturally vegan, but you can make it heartier by adding a plant-based protein like edamame, chickpeas, or tofu. Simply add these ingredients along with the dressing for an extra boost of protein.

2. Nut-Free

If you have a nut allergy, substitute avocado oil for the sesame oil or reduce the sesame seeds. You can also replace the sesame oil with a neutral oil like sunflower or grapeseed oil.

3. Low-Sugar Option

If you prefer to reduce the sugar content, you can omit the granulated sugar or honey from the dressing entirely. Alternatively, use a sugar substitute like stevia or monk fruit to achieve the sweetness without the added calories.

4. Low-Sodium

To make this dish lower in sodium, use a reduced-sodium soy sauce or coconut aminos as the base for the dressing. Be sure to taste the salad before adding extra salt.

FAQs About The Recipe

1. Can I make this salad ahead of time?

Yes, you can! This salad can be made ahead, but it’s best to wait until just before serving to add the sesame seeds and scallions, as they are best fresh.

2. Can I use regular soy sauce instead of low-sodium?

Yes, but regular soy sauce is higher in sodium. If you use regular soy sauce, adjust the amount of added salt to taste to avoid making the salad too salty.

3. Can I substitute the avocado oil?

Yes! You can substitute avocado oil with another neutral oil such as grapeseed oil, sunflower oil, or even olive oil for a different flavor.

4. How long can I store the salad?

The salad can be stored in the refrigerator for 2-3 days, but the texture of the cucumber may soften over time. It’s best enjoyed fresh within a day or two.

Conclusion & Final Thoughts

The Cucumber Carrot Salad with Sesame Dressing is a simple yet flavorful dish that can easily become a staple in your meal rotation. With its fresh vegetables, light sesame dressing, and satisfying crunch from the sesame seeds, it’s a perfect accompaniment to a wide range of meals. Whether you’re serving it as a side dish for a family dinner or a light lunch, this salad is sure to impress.

With the option to modify the dressing to suit your tastes and dietary preferences, this salad is incredibly versatile and can be customized to fit your needs. Make it ahead, enjoy it fresh, and savor the refreshing flavors in every bite!