Cucumber and Carrot Salad Recipe

A tart and somewhat sweet dressing blends the crisp textures of cucumber and carrots in this cool and tasty side dish, cucumber and carrot salad. In warm weather particularly, it makes a great complement to any meal and goes well with Asian-inspired cuisine.

One big, thinly sliced, seedless cucumber
Scallion slices, one cup
Just one tablespoon avocado oil
tsp rice vinegar
Spoonful of sesame oil
tsp sugar
Two teaspoons of soy sauce reduced in salt
Two tablespoons finely chopped fresh cilantro
¼ teaspoon powdered ginger; 2 teaspoons toasted sesame seeds
For a fiery kick, add ¼ teaspoon crushed red chili flakes.


Set up the Vegetables:

Give the carrots and cucumbers good washing. To cut the cucumber into thin rounds, use a mandoline slicer or a sharp knife. Thinly slice the carrots.
Putting on the Dress:
In a small bowl, thoroughly dissolve the sugar in the avocado oil, rice vinegar, sesame oil, and soy sauce. Stir in the ground ginger and, if using, the crushed red chili flakes. This will provide a welcome spicy bite to the dressing.
Mix salad with dressing.
Julienne the carrots and slice the cucumber in a bigger mixing dish. Spoon the dressing over the veggies and gently toss to cover each item equally.
Chill and Serve: Before serving, allow the salad to marinade in the refrigerator for ten to fifteen minutes. This stage improves the salad’s taste in general and helps the flavors blend.
For a final flourish and a hint of refinement, scatter the top with toasted sesame seeds and chopped fresh cilantro just before serving.


Cucumber Tips:

To keep the salad from being too watery, remove the seeds with a spoon if you are not using a seedless cucumber.
Carrot Prep: Julienne fresh carrots finely for the finest texture. They will then be better able to absorb the dressing and blend in well with the thin cucumber slices.

Ideally, this salad is served cold. Its cooling impact makes it a nice side dish for grilled meats or a compliment to hot foods.
Though it tastes best fresh, any leftovers may be kept in the refrigerator for up to a day in an airtight container.
In summary, a delicious and simple side dish, cucumber and carrot salad is also a nutritious addition to your diet, high in antioxidants and vitamins. It is visually and palate pleasing because of its vivid colors and crisp texture. Savor this salad with your preferred dishes and taste-test the degree of heat!