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Cucumber Carrot Salad

Crispy Cucumber Carrot Salad for a Refreshing Detox Delight

This Cucumber Carrot Salad is a refreshing detox delight, featuring crunchy cucumbers and sweet carrots in a quick and healthy dish.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian, Mediterranean
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Fresh and firm, thinly sliced
  • 2 cups Carrots Bright orange, julienned
For the Dressing
  • 0.25 cups Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used
  • 1 tablespoon Sesame Oil Toasted sesame oil for flavor
  • 1 tablespoon Honey Agave syrup or maple syrup as vegan substitutes

Equipment

  • Mixing bowl
  • Knife

Method
 

Preparation
  1. Wash cucumbers and carrots thoroughly. Thinly slice cucumbers and julienne carrots for a uniform texture.
  2. In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, and honey; whisk until well mixed.
  3. Combine sliced cucumbers and julienned carrots in a large bowl, drizzle dressing over and toss gently.
  4. Season with salt and pepper to taste, adjusting for sweetness and flavor.
  5. Serve immediately or let sit for 5 to 10 minutes to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 5000IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days. Add dressing just before serving to keep salad crisp.

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