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Asian Cucumber Carrot Salad
Asian cucumber carrot salad is easy to make, ready in just 10 minutes and so flavorful. This colorful salad is made without lettuce and has a simple almond butter sesame dressing that is inexpensive and so simple. Great as a side dish for weeknight meals, a light salad to serve with your favorite protein or even great for cookouts. This recipe is vegan, gluten free, Whole30 and low carb.
In a bowl combine the dressing ingredients and stir well until well incorporated. Let the dressing rest 1-2 minutes so it can thicken.
Slice the cucumber, grate the carrots (I buy shredded) and thinly slice the green onion (green and white portion).
Add the cucumbers, carrots, green onion and dressing to a large bowl. Stir well to coat the veggies in dressing. Let rest at least 5 minutes before serving (20 minutes is best).
Notes
Tips:
Since there is salt in the dressing, it causes the cucumbers to wilt a bit as they release water. Because of this, the thinner you slice the cucumber, the quicker it will get mushy. If you plan on enjoying this right away, cut the cucumber thin. If you want to prep the salad in advance, make the cucumber slices thicker.
I like to use the shortcut and buy shredded carrots, but you can easily shred carrots in the food processor using the grating attachment or a hand grater.
If you want to prep this salad in advance, slice the cucumbers, shred the carrots and make the dressing. Wait until serving (or 30 minutes before serving) to dress the salad.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
87
Fat
6
g
Carbohydrates
8
g
Fiber
2
g
Sugar
3
g
Protein
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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