Cucumber Carrot Salad

I wanted something light and fresh, that was a serving of vegetables and would pair well with something like grilled meat. This Cucumber Carrot Salad was born and the dressing has all the delicious Asian flavors I love.

This recipe is simple, yet delivers big flavor.

The Cucumber and Carrot

The cucumbers and carrots are made into ribbons for this salad. It allows more surface area for the dressing to adhere.

To make the cucumber ribbons, run a Vegetable Peeler over the length of the cucumber to create thin slices.

Use the same technique for making the carrot ribbons.

With the carrots in particular, making these thin ribbons also makes them easier to eat.

 Making the Dressing

I love Asian flavors and the dressing in this salad has it all, including sesame oil, coconut aminos (or soy sauce), rice vinegar, ginger paste, dried minced garlic, honey and chili crunch. My mouth waters just thinking about it.

Toss all of the dressing ingredients into a small bowl and whisk them together using Cutco’s Mix-Stir. Once combined, pour it over the cucumber and carrot ribbons and then toss and serve.

The dressing delivers complex flavor with all of its salty, sweet and umami flavor.

The Salad

Something I love about this Cucumber Carrot Salad is that the dressing is similar to an Asian marinade, so as it sits the flavor intensifies.

This is a great salad to serve alongside grilled meat or just about anything really. For leftovers you could chop the meat up the next day and toss it with the salad for a nice lunch. It is also something I might consider using in a poke bowl or stir-fry.

Nutrition: 84kcal, 6.8g total fat, 0mg cholesterol, 175mg sodium, 4.7g carbohydrate, 0.9g fiber, 1.8g protein