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Cucumber Carrot Salad

Cucumber Carrot Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers
  • 2 large carrots
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1 tbsp toasted sesame seeds

Method
 

  1. Slice the cucumbers into thin half-moons and cut the carrots into thin matchsticks or shred them. Combine in a large bowl.
  2. Whisk the rice vinegar, sugar, soy sauce, sesame oil, garlic, red pepper flakes, and salt until dissolved.
  3. Pour the dressing over the vegetables and toss well. Sprinkle with sesame seeds and serve immediately, or chill for 30 minutes for more flavor.

Notes

If you want the salad to keep its crunchiest texture, serve it right after tossing. The dressing acts like a quick brine, so leftovers become softer and more pickle-like. For the best make-ahead version, prepare the dressing and slice the vegetables, but toss them together only an hour or two before serving.