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A bright and colorful bowl of julienned cucumbers and carrots tossed in a sesame dressing and topped with cilantro.
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Cucumber Carrot Salad

Prep Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 65kcal

Ingredients

  • 2 large English cucumbers, julienned
  • 2 large carrots , peeled and julienned
  • 4 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon hone y
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon fresh cilantro, finely chopped

Instructions

  • Peel the carrots and julienne them into thin matchsticks approximately 2 inches in length.
  • Slice the cucumbers into thin rounds or julienne them to match the size of the carrots.
  • In a small mixing bowl, whisk together the rice vinegar, toasted sesame oil, honey, salt, and pepper until the honey is fully dissolved and the dressing is emulsified.
  • Combine the prepared cucumbers and carrots in a large non-reactive mixing bowl.
  • Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
  • Cover the bowl and refrigerate for a minimum of 15 minutes to allow the vegetables to marinate and flavors to meld.
  • Just before serving, toss again and garnish with toasted sesame seeds and fresh cilantro.