Welcome back, dear readers! Today, I’m excited to share a delightful and refreshing recipe that has become a favorite in my household: Cucumber and Carrot Salad. This vibrant dish is not only a feast for the eyes but also a celebration of crisp, fresh flavors that perfectly capture the essence of summer.
I first encountered this simple yet delicious salad during a family picnic last summer. My sister-in-law, who always brings the most creative dishes, unveiled this colorful creation that had everyone reaching for seconds. The combination of crunchy cucumbers and sweet carrots, all brought together with a tangy, slightly sweet dressing, was absolutely irresistible.
What I love most about this Cucumber and Carrot Salad is its versatility. It’s the perfect side dish for any barbecue or can be enjoyed as a light lunch on its own. Plus, it’s incredibly easy to customize. For instance, if you’re not a fan of cilantro, you can substitute it with fresh mint or basil for a different flavor twist. Adding a sprinkle of crushed red chili flakes gives it a subtle kick, ideal for those who enjoy a bit of heat.
This salad has also become a go-to recipe when I’m entertaining guests. It requires minimal preparation time but delivers maximum flavor, allowing me to spend more time with my loved ones rather than in the kitchen. The dressing, made with rice vinegar, avocado oil, and a hint of sesame oil, complements the vegetables perfectly, making each bite a delightful experience.
So, if you’re looking for a quick, healthy, and delicious dish to brighten up your meal, give this Cucumber and Carrot Salad a try. I guarantee it will become a staple in your recipe repertoire, just as it has in mine. Enjoy!
How to Make Cucumber and Carrot Salad
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Ingredients:
- 1 large seedless cucumber
- 1 cup julienned carrot slices
- 2 tbsp rice vinegar
- 1 tbsp avocado oil
- 2 tsp sugar
- 2 tsp low sodium soy sauce
- 2 tsp toasted sesame seeds
- 2 tbsp minced fresh cilantro
- 1 tsp sesame oil
- 1/4 tsp ground ginger
- 1/4 tsp crushed red chili flakes (optional)
Directions:
First, wash and thinly slice the cucumber. Peel and julienne the carrot into thin strips.
Next, in a bowl, whisk together the rice vinegar, avocado oil, sugar, soy sauce, sesame oil, ground ginger, and optional crushed red chili flakes to create the dressing.
Pour the dressing over the sliced cucumber and julienned carrots, tossing them until well-coated.
Cover the salad and chill it in the refrigerator for at least 20 minutes, or leave it overnight for a more intense flavor.
When ready, sprinkle with toasted sesame seeds and minced fresh cilantro before serving. Enjoy this refreshing and flavorful salad!
FAQs:
Can I make this salad ahead of time?
Yes, you can prepare this Cucumber and Carrot Salad ahead of time. In fact, letting it chill in the refrigerator overnight allows the flavors to meld together even more, enhancing the overall taste. Just make sure to store it in an airtight container.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Both alternatives provide a similar tangy flavor that complements the salad well. However, keep in mind that each vinegar has a slightly different taste profile.
Is this salad suitable for a low-sodium diet?
Yes, this salad can be suitable for a low-sodium diet. By using low sodium soy sauce and controlling the amount of salt, you can enjoy this dish without exceeding your dietary sodium limits. Moreover, the fresh vegetables and other ingredients are naturally low in sodium.
Can I add other vegetables to this salad?
Absolutely! You can customize this salad by adding other vegetables like bell peppers, radishes, or red onions. Adding a variety of vegetables not only enhances the flavor but also increases the nutritional value of the salad.
What is the best way to julienne carrots?
To julienne carrots, first peel them and cut off the ends. Then, slice the carrots into 2-3 inch sections. Next, cut each section lengthwise into thin planks. Finally, stack the planks and slice them into thin matchsticks. Using a julienne peeler or mandoline can make this process quicker and easier.
Cucumber and Carrot Salad
Ingredients
- 1 cup julienned carrot slices
- 1 large seedless cucumber
- 2 tbsp rice vinegar
- 1 tbsp avocado oil
- 2 tsp sugar
- 2 tsp low sodium soy sauce
- 2 tsp toasted sesame seeds
- 2 tbsp minced fresh cilantro
- 1 tsp sesame oil
- 1/4 tsp ground ginger
- 1/4 tsp crushed red chili flakes optional
Instructions
- First, slice the cucumber thinly after washing it. Then, wash and peel the carrot before julienning it into thin strips.
- Next, combine all the other ingredients to create the dressing, whisking them together thoroughly.
- Now, pour the dressing over the prepared carrots and cucumbers, ensuring they're evenly coated, and give it a good toss to mix everything well.
- Cover the salad and let it chill in the refrigerator for at least 20 minutes, though it can stay in there overnight for even better flavor melding.
- When ready, serve and enjoy this refreshing and flavorful salad!
