Go Back
–+ servings
Carrot and Cucumber Salad with Spicy Dressing

Crisp Carrot and Cucumber Salad with Spicy Dressing Delight

This Carrot and Cucumber Salad with Spicy Dressing is a vibrant mix of flavors, perfect as a side dish or light main, packed with freshness and umami.
Print Recipe Pin Recipe
Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Carrots Provide sweetness and crunch; substitute with bell peppers or radishes.
  • 2 medium Cucumber Opt for English or Persian cucumbers for the best results.
  • 4 stalks Green Onions Adds a mild onion flavor; chives can be used as an alternative.
  • 1/4 cup Fresh Cilantro Brings vibrant herbal freshness; parsley or mint can be substitutes.
  • 2 tablespoons Sesame Seeds Optional for decoration and mild nuttiness.
For the Spicy Dressing
  • 1/4 cup Soy Sauce Low-sodium soy sauce is a healthier option.
  • 2 tablespoons White Miso Paste Omit if unavailable; dressing remains savory.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be a substitute.
  • 2 tablespoons Sesame Oil Olive oil is a good alternative.
  • 1 tablespoon Honey Use maple syrup for a vegan version.
  • 1 tablespoon Fresh Ginger Use finely grated for mixing into the dressing.
  • 1 clove Fresh Garlic Raw garlic gives a stronger flavor, roasted will mellow it.
  • 1 teaspoon Red Chili Flakes Adjust according to spice preference.
  • 1 teaspoon Lime Zest Lemon zest can work too.

Equipment

  • Knife
  • Mandoline (optional)
  • Mixing Bowl
  • Whisk
  • Salad tongs

Method
 

Step-by-Step Instructions
  1. Wash the fresh carrots and cucumbers thoroughly. Slice them thinly using a knife or mandoline for uniform pieces. Chop the green onions into fine rounds, then set aside in a large mixing bowl.
  2. In a small bowl, combine the soy sauce, white miso paste, rice vinegar, sesame oil, honey, grated ginger, minced garlic, red chili flakes, and lime zest. Whisk together vigorously for about 30 seconds until smooth and well incorporated.
  3. Pour the dressing over the sliced carrots, cucumbers, and green onions. Gently toss to ensure all vegetables are well-coated with the dressing.
  4. Let the salad sit for about 5-10 minutes before serving. Just before serving, sprinkle toasted sesame seeds and freshly chopped cilantro over the top.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

This salad is best served fresh. Keep the dressing separate until right before serving to maintain the crispness of the vegetables.

Tried this recipe?

Let us know how it was!