Ribbon sliced vegetables in an Asian dressing is light and refreshing. This Sesame, Carrot, & Cucumber Salad is perfect for warmer weather and also a delicious change from a traditional salad.
What are English Cucumbers?
I specifically used English cucumbers in this recipe. Why? Because English cucumbers (also known as burp-less, seedless, or hothouse cucumbers) taste is less bitter than conventional cucumbers, are milder and almost have a hint of sweetness. You can find them in the produce aisle wrapped in plastic. Conventional cucumbers are waxed protecting their skin, whereas English cucumbers are not and have a thinner more delicate skin that is protected by the wrapping.
Switch it up from your traditional lettuce-based salads and try something new! This quick and easy Sesame, Carrot, & Cucumber Salad is perfect to switch up your salad game in the warmer months.
Want to turn it more into a meal? Try adding shrimp on top.Print
- 2 English cucumbers
- 2 large carrots, peeled
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 teaspoons low-sodium soy sauce
- salt and pepper, to taste
- 1 tablespoon toasted sesame seeds
Using a vegetable peeler, peel carrots and cucumbers into ribbons. Combine the cucumbers and carrots in a bowl. Set aside.
Toss the cucumbers and carrots with the dressing. Sprinkle with sesame seeds. Chill for 20 minutes before serving.
Keywords: sesame, cucumber, carrot, salad, no cook, side dish, healthy, low carb