Easy Asian Cucumber Carrot Salad

Easy Asian Cucumber Carrot Salad

This Asian cucumber carrot salad is fresh, crunchy, and packed with flavor from a simple sesame almond butter dressing. An easy side dish that pairs perfectly with rice bowls, teriyaki chicken, salmon, or quick summer meals.

Course Salad

Cuisine Asian

Keyword asian carrot cucumber salad, cucumber carrot salad

Prep Time 5

Rest time 5

Total Time 10

Servings

Calories 87kcal

Author Samantha Rowland

Ingredients

1 large English cucumber
½ cup shredded carrots about 2 large carrots
2 green onions
1 tbsp sesame seeds optional

Almond Butter Sesame Dressing

2 tablespoons almond butter
2 tablespoons coconut aminos
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon sea salt
1/2 teaspoon 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.
2 tablespoons almond butter, 2 tablespoons coconut aminos, 1 teaspoon rice wine vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder
Slice the cucumber, grate the carrots (I buy shredded) and thinly slice the green onion (green and white portion).
1 large English cucumber, ½ cup shredded carrots , 2 green onions
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).
1 tbsp sesame seeds

Notes

Adjust cucumber thickness based on when you’re serving it
If serving right away, slice the cucumbers thin so they absorb the dressing quickly. For meal prep or leftovers, slice them a little thicker (about ¼ inch) so they stay crisp longer.

For the best texture, dress the salad shortly before serving
If making this ahead for guests or meal prep, store the dressing separately and toss everything together about 20–30 minutes before serving.

Nutrition