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–+ servings
Carrot and Cucumber Salad with Spicy Dressing

Bright and Crunchy Carrot and Cucumber Salad with Spicy Dressing

This Carrot and Cucumber Salad with Spicy Dressing is a refreshing, customizable dish, perfect for summer gatherings and quick dinners.
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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups medium carrots peeled and thinly sliced
  • 1 large English cucumber or 3-4 Persian cucumbers, washed and thinly sliced
  • 3 stalks green onions thinly sliced
For the Dressing
  • 3 tablespoons soy sauce base for the dressing
  • 1 tablespoon white miso paste can be omitted if unavailable
  • 2 tablespoons rice vinegar adds tanginess
  • 1 tablespoon sesame oil infuses a nutty aroma
  • 1 tablespoon honey for sweetness; substitute with maple syrup for vegan version
  • 1 teaspoon fresh ginger grated
  • 1 clove fresh garlic minced
  • 1 teaspoon red chili flakes adjust based on spice preference
  • 1 teaspoon lime zest for freshness
For the Garnish
  • cilantro optional
  • sesame seeds optional garnish for added crunch

Equipment

  • Mandoline
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prep the Vegetables: Wash and peel the carrots, then slice into matchsticks. Wash the cucumber, slice lengthwise, remove seeds, and slice thinly. Chop green onions into rings and combine in a bowl.
  2. Make the Dressing: In a bowl, whisk together soy sauce, white miso paste, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime zest until smooth.
  3. Combine Ingredients: Pour the dressing over the carrot and cucumber mixture. Toss gently to coat the vegetables evenly.
  4. Garnish and Serve: Sprinkle sesame seeds and cilantro if desired. Serve immediately for best crunch.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 290mgFiber: 3gSugar: 5gVitamin A: 9000IUVitamin C: 15mgCalcium: 50mgIron: 0.8mg

Notes

For optimal flavor, consume the salad soon after preparation, and store leftovers in an airtight container for up to 1 day.

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