Asian Carrot Cucumber Salad
This 10-minute Asian cucumber carrot salad combines crisp vegetables with a creamy almond butter sesame dressing. Perfect as a light meal with added protein or as a refreshing side dish for weeknight dinners and summer gatherings. No lettuce, no cooking, just fresh ingredients and bold flavors. Naturally vegan, gluten-free, Whole30 and low carb.
Servings 4
Calories 87kcal
Ingredients
- 1 large English cucumber
- 1/2 cup shredded carrots about 2 large carrots
- 2 green onions
- 1 tbsp sesame seeds optional
Almond Butter Sesame Dressing
- 2 tbsp almond butter
- 2 tbsp coconut aminos
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Instructions
- 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:
- Cut cucumbers thin if enjoying immediately, cut thicker if meal prepping.
- Wait to add the dressing until right before serving (store separately if meal prepping).
- Use store shortcuts like pre-shredded carrots to save time.
- This recipe can easily be doubled or tripled if you are making for a crowd. Just wait to add dressing until right before serving if possible.
Nutrition
Calories: 87kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Fiber: 2g | Sugar: 3g
