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Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)
This carrot and cucumber salad combines crisp veggie ribbons, crunchy roasted peanuts, and sesame dressing for fresh flavor and texture in every bite.
Prep Time
15 mins
Total Time
15 mins
Servings: 6 servings
Calories: 303 kcal
Course:
Side Dish , Salad
Cuisine:
gluten-free
Ingredients
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
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.
Cup of Yum
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
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
% 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.