Cucumber Carrot Salad – Crisp, Refreshing, and Perfect for Any Meal
A crisp, refreshing cucumber carrot salad tossed in a tangy sesame vinaigrette. Perfect as a light side or a base for protein-rich meals.
Ingredients
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2 medium cucumbers, thinly sliced
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2 medium carrots, julienned or shredded
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2 tbsp rice vinegar or apple cider vinegar
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1 tbsp sesame oil or olive oil
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1 tsp honey or maple syrup
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Salt and black pepper, to taste
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Optional: ½ tsp soy sauce, ¼ tsp red chili flakes
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Optional garnish: sesame seeds, fresh herbs
Instructions
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Slice cucumbers and julienne or shred carrots. Place in a large bowl.
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In a small bowl, whisk vinegar, oil, honey, and seasonings.
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Pour dressing over vegetables and toss gently to coat.
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Let chill for 15–30 minutes before serving.
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Garnish with sesame seeds or herbs and serve chilled.
Notes
Add garlic or ginger for punch. Use lemon juice instead of vinegar if needed. Store leftovers in the fridge for up to 2 days.