This Asian Cucumber and Carrot Salad is going to be your go-to this summer. It’s light and refreshing, but still has a ton of flavor! The cucumbers keep is nice and crisp which will be amazing for hot summer days. It’s a must-have in any salad-lover’s arsenal, with its mouth-watering flavours and crunchy textures, leaving you wanting more!
WHY WE LOVE THIS CARROT AND CUCUMBER SALAD?
Quick and easy: This salad comes together in under 10 minutes with just 3 simple steps and minimal chopping.
Flavorful: The dressing has so many flavorful ingredients, like peanut butter, soy sauce, garlic and lime juice – all of which really pack a punch in this otherwise simple salad.
Crunchy and refreshing: Super thinly sliced vegetables make for a crunchy salad that’s not too hard to eat.
Allergy friendly: This carrot cucumber salad is naturally vegan and can easily be made gluten free.
Versatile side dish: This carrot cucumber salad is delicious on its own, or paired as a side dish with different mains.
WHICH CUCUMBERS TO USE?
There are different kinds of cucumbers and carrots, but for this salad, you can keep it simple and use any cucumber or carrot you can find. But the best cucumber for this salad is a crispy one with a thin skin and seedless, like the Persian cucumbers. These cucumbers are almost seedless, mildly sweet, crisp, and not so watery.
Also, the European or English cucumber is a good option for this salad. These cucumbers are easy to find in any grocery store. While these cucumbers also have a thin skin and can be almost seedless, they are longer and a little less sweet than Persian cucumbers. But they are still crunchy and a good option for this salad.
This salad would be an excellent recipe if you can get your hands on a Japanese cucumber. Japanese cucumbers have a beautiful deep green skin and are long and relatively slender. They contain no seeds and are not bitter but delicate, sweet, and crunchy.
Check out more recipes:
Cucumber and Carrot Salad
- 3 medium carrots
- 1 large english cucumber
- 1 tbsp sesame seeds toasted
- ⅓ cup toasted peanuts
- 1 tsp creamy peanut butter
- 1 tbsp soya sauce
- 1 clove garlic minced
- ½ lime juice
- ¼ tsp chili flakes
- Chop the cucumber very thinly and add to a blowl. Sprinkle some salt and let the cucumbers sit for 5 minutes until they release the water. Drain the water.
- Thinly slice the carrots or use vegetable peeler or a mandoline.
- Mix all the sauce ingredients until you get creamy consistency.
- To the drained cucumbers add carrots, peanuts and sesame seeds. Drizzle the dressing and mix well. Enjoy!