Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)
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Unrated
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Prep Time
15 mins
-
Total Time
15 mins
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Servings
6 servings
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Calories
303 kcal
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Cuisine
gluten-free
Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)
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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
Carrot Cucumber Salad:
- 3 carrot peeled into ribbons, large
- 5 cucumber thinly sliced, mini
- 5 talks green onions thinly sliced
- ⅓ cup peanuts unsalted, chopped, roasted
- 2 tablespoon sesame seeds
Sesame Dressing:
- ½ cup sesame oil
- 2 tablespoon soy sauce gluten-free
- 2 tablespoon rice vinegar
- 2 tablespoon lime juice fresh
- 2 tablespoon maple syrup
- 1 tablespoon garlic minced, fresh
- 1 teaspoon ginger or honey, paste
- ½ teaspoon salt
- ¼ teaspoon chili paste optional, adjust to taste
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
(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
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 |
* Percent Daily Values are based on a 2,000 calorie diet.
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