Introduction
Cool and refreshing, this cucumber and carrot salad recipe offers a delightful blend of textures and flavors. Whether accompanying an Asian-inspired meal or serving as a light side dish on a warm day, this salad is both satisfying and easy to prepare. With a combination of crisp cucumber, vibrant carrots, and a tangy-sweet dressing, it’s a dish that’s as delicious as it is healthy.
Ingredients
1 large seedless cucumber, thinly sliced
1 cup sliced scallions
1 tablespoon avocado oil
1 teaspoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons reduced-sodium soy sauce
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon powdered ginger
2 teaspoons toasted sesame seeds
1/4 teaspoon crushed red chili flakes (optional, for spice)
Instructions
Setting Up the Vegetables
- Prepare the Vegetables: Wash the cucumber and carrots thoroughly. If using a cucumber with seeds, scoop them out with a spoon. Use a mandoline slicer or a sharp knife to slice the cucumber into thin rounds. Slice the carrots thinly or julienne them for the best texture.
Making the Dressing
- Prepare the Dressing: In a small bowl, dissolve the sugar in the avocado oil, rice vinegar, sesame oil, and soy sauce. Add the powdered ginger and crushed red chili flakes if desired. Mix until well combined.
Mixing the Salad
- Combine Salad Ingredients: In a large mixing bowl, combine the sliced cucumber, scallions, and carrots. Pour the dressing over the vegetables and gently toss to coat evenly.
Chilling and Serving
- Chill the Salad: Refrigerate the salad for 10-15 minutes to allow the flavors to meld and the vegetables to marinate.
Final Touches
- Garnish and Serve: Just before serving, sprinkle toasted sesame seeds and chopped fresh cilantro over the salad for added flavor and visual appeal.
Recommendations and Tips
Cucumber Tips: If using a cucumber with seeds, remove them to prevent the salad from becoming too watery.
Carrot Prep: Julienne the carrots finely for optimal texture and flavor absorption.
Chill Before Serving: For the best taste experience, serve this salad chilled.
Nutrition and Serving Suggestions
This cucumber and carrot salad is not only delicious but also packed with antioxidants and vitamins. It pairs perfectly with grilled meats or as a refreshing side to spicy dishes. Leftovers can be stored in an airtight container in the refrigerator for up to a day.
FAQs (Frequently Asked Questions)
1. Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours in advance and refrigerate until ready to serve.
2. Can I adjust the level of spiciness in the dressing?
Absolutely! Adjust the amount of crushed red chili flakes to suit your taste preferences.
3. Can I use other types of vinegar instead of rice vinegar?
While rice vinegar adds a distinct flavor, you can substitute it with apple cider vinegar or white wine vinegar if needed.
4. How do I prevent the salad from becoming too watery?
Removing the seeds from the cucumber and draining excess liquid after slicing can help prevent the salad from becoming too watery.
Enjoy this delightful cucumber and carrot salad as a vibrant addition to your meals, embracing its crisp textures and tantalizing flavors!