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Cucumber Carrot Salad – Crisp, Refreshing, and Easy to Make

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A crisp, colorful salad of cucumbers and carrots tossed in a tangy, lightly sweet dressing. Perfect for warm days or as a refreshing side dish.

Ingredients

Scale

  • 2 cups thinly sliced cucumbers

  • 1 cup julienned or shredded carrots

  • 2 tbsp rice vinegar or apple cider vinegar

  • 1 tbsp toasted sesame oil or olive oil

  • 1 tsp soy sauce or tamari

  • 1 tsp honey or maple syrup

  • 1 small garlic clove, minced (optional)

  • ½ tsp grated fresh ginger (optional)

  • 2 tbsp chopped fresh herbs (cilantro, mint, or dill)

  • 1 tsp toasted sesame seeds (optional)

  • Salt to taste

Instructions

  • Slice cucumbers and julienne carrots. Place in a bowl.

  • Whisk together vinegar, oil, soy sauce, honey, garlic, and ginger.

  • Pour dressing over vegetables and toss to coat.

  • Fold in fresh herbs.

  • Chill for 15–30 minutes if desired.

  • Sprinkle with sesame seeds before serving.

Notes

For added crunch, garnish with chopped nuts.
Salad will keep in the fridge for up to 3 days.
Adjust sweetness and acidity to your taste.

Find it online: https://dailywholekitchen.com/cucumber-carrot-salad-crisp-refreshing-and-easy-to-make/