Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)

Name: Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 3 large carrots; 5 mini cucumbers; 5 talks green onions; ⅓ cup roasted peanuts; 2 tablespoon sesame seeds; ½ cup sesame oil; 2 tablespoon soy sauce; 2 tablespoon rice vinegar; 2 tablespoon fresh lime juice; 2 tablespoon maple syrup; 1 tablespoon fresh garlic; 1 teaspoon ginger paste; ½ teaspoon salt; ¼ teaspoon chili paste

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Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
303 kcal
Course
Side Dish, Salad
Cuisine
gluten-free

Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)

Uri Pugh

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This carrot and cucumber salad combines crisp veggie ribbons, crunchy roasted peanuts, and sesame dressing for fresh flavor and texture in every bite.

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Ingredients

Servings

Carrot Cucumber Salad:

3 large carrots peeled into ribbons
5 mini cucumbers thinly sliced
5 talks green onions thinly sliced
⅓ cup roasted peanuts unsalted, chopped
2 tablespoon sesame seeds

Sesame Dressing:

½ cup sesame oil
2 tablespoon soy sauce gluten-free
2 tablespoon rice vinegar
2 tablespoon fresh lime juice
2 tablespoon maple syrup
1 tablespoon fresh garlic minced
1 teaspoon ginger paste or honey
½ teaspoon salt
¼ teaspoon chili paste optional, adjust to taste

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Instructions

Prep Carrots and Cucumbers: Rinse carrots and cucumbers; pat dry. Then slice your veggies. I recommend using a mandoline with safety gloves or a handguard. Set to a thin setting, slice carrots lengthwise into thin ribbons. Use the same mandoline setting to slice cucumbers evenly, about ⅛-inch thick. No Mandoline: Use a sharp knife carefully. First, trim carrots and cut lengthwise in half for stability. Place flat-side down, then slice lengthwise into thin ribbons. Slice cucumbers evenly, about ⅛-inch thick. Always keep fingers tucked safely away from the blade.
Cut Green Onions: Using a sharp knife cut your green onions into think slices. If your peanuts are whole or halfed chop them into small pieces.
Combine Veggies: In a large bowl, toss together carrot ribbons, cucumber slices, and green onions.
Make Dressing: In a small bowl (or mason jar), whisk or shake together all dressing ingredients until well blended. Adjust chili paste to taste.
Dress Salad: Pour dressing over veggies and gently toss. Rest 10 minutes for flavor to absorb.
Add Toppings: Top with peanuts and sesame seeds just before serving.

Notes

Storage Tip: Store dressing and veggies separately in airtight containers for up to 3 days to keep veggies crispy.
Make-Ahead Tip: Our dressing is so good we recommend you double it and save ssome for later—it doubles as a marinade for chicken or tofu. Store in a mason jar for up to a week in the fridge.
Substitution:
Ginger Paste: Ginger paste can be replaced with fresh minced ginger or double the amount of ginger powder.
Nut-Free Option: Swap peanuts with pumpkin or sunflower seeds.
Soy-Free Option: Replace gluten-free soy sauce with coconut aminos.
Time-Saving Swaps: Pre-shredded or baby carrots save time and effort.

Nutrition Information

Show Details

Serving 1serving Calories 303kcal (15%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Monounsaturated Fat 10g Sodium 593mg (25%) Potassium 608mg (17%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 5461IU (109%) Vitamin C 13mg (14%) Calcium 103mg (10%) Iron 2mg (11%) Zinc 1mg

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 303 kcal

% Daily Value*

Serving	1serving
Calories	303kcal	15%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	24g	37%
Saturated Fat	3g	15%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	10g	50%
Sodium	593mg	25%
Potassium	608mg	13%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	5461IU	109%
Vitamin C	13mg	14%
Calcium	103mg	10%
Iron	2mg	11%
Zinc	1mg