Quick Cucumber Carrot Salad with Sesame
A vibrant, refreshing salad made with crunchy cucumbers, shredded carrots, and a delightful sesame dressing, perfect for hot summer days or as a side dish.
Ingredients
Main Ingredients
- 2 medium cucumbers, sliced Fresh, crisp cucumbers are preferred.
- 2 medium carrots, shredded Use vibrant carrots for color.
Dressing Ingredients
- 2 tablespoons sesame oil Alternatively, olive or sunflower oil can be used.
- 1 tablespoon rice vinegar Can substitute with apple cider vinegar.
- 1 teaspoon honey Maple syrup can be used for a vegan option.
- 2 teaspoons sesame seeds Lightly toasted for enhanced flavor.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Wash the cucumbers and carrots thoroughly.
- Slice the cucumbers into thin rounds and shred the carrots using a grater or food processor.
Making the Dressing
- In a small bowl, combine sesame oil, rice vinegar, honey, salt, and pepper.
- Whisk until well blended and the honey is fully dissolved.
Combining Ingredients
- In a large bowl, toss the sliced cucumbers and shredded carrots.
- Drizzle the dressing over the vegetables.
Finishing Touch
- Sprinkle toasted sesame seeds over the salad for an added crunch.
- Toss everything together until the vegetables are well coated.
Serving
- Let the salad sit for about 5 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
For best results, use fresh ingredients and store the dressing separately until just before serving for maximum crispness. Customize with additional ingredients like bell peppers or green onions as desired.