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Cucumber Carrot Salad with fresh vegetables in a bowl

Cucumber Carrot Salad

A refreshing and crunchy salad made with crisp cucumbers and julienned carrots, complemented by a tangy dressing. Perfect as a side dish or a light meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 large English cucumber (or 3–4 Persian cucumbers) Persian cucumbers are smaller and very crisp.
  • 4–5 pieces carrots (peeled and julienned or shredded) For long, crunchy strands.
  • 2–3 pieces green onions (thinly sliced) For added flavor.
Dressing
  • 1 teaspoon sesame seeds Add just before serving for extra crunch.
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar or lemon juice.
  • 1 tablespoon avocado oil (or neutral oil)
  • 1 teaspoon toasted sesame oil For deeper flavor.
  • 1 tablespoon honey For a vegan option, substitute with maple syrup or agave.
  • 1 teaspoon Dijon mustard Can adjust for more zing.
  • Salt and black pepper to taste

Method
 

Preparation
  1. Halve and slice the cucumber into thin half-moons.
  2. Peel and julienne the carrots for long, crunchy strands.
  3. Thinly slice the green onions.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, avocado oil, sesame oil, honey, and Dijon mustard to create a smooth dressing.
  5. Toss the cucumbers, carrots, and green onions with the dressing until all vegetables are evenly coated.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 450mgFiber: 3gSugar: 4g

Notes

For best results, slice vegetables uniformly for even coating and a pleasant texture. Letting the salad chill for about 15 minutes enhances the flavors.

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