Cucumber Carrot Tahini Salad
This Cucumber Carrot Tahini Asian Salad is delicious light and refreshing, but still has a ton of flavor! The cucumbers and carrots keep nice and crisp which will be amazing for any meal as a side salad. It’s a must-have in any salad-lover’s arsenal, with its mouth-watering flavours and crunchy textures, leaving you wanting more! Imagine a dish that not only pleases your plate but also transports you to bustling street markets and aromatic kitchens, where vibrant colors and bold flavors come together in perfect union.
This salad is not just a delightful addition to your recipes; it’s an invitation to explore the diverse tastes that Asian cuisine has to offer. The marriage of the crisp freshness of cucumbers, the earthy sweetness of carrots, and the vibrant tahini dressing creates a canvas that’s both visually stunning and deliciously satisfying.
WHY WE LOVE THIS CARROT CUCUMBER TAHINI 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 tahini, soy sauce, garlic and lemon 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 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.
INGREDIENTS:
Salad:
- 2 cucumbers, thinly sliced
- 2 carrots, thinly sliced or grated
- 1/4 cup chopped green onions
- 1/4 cup sesame seeds
Dressing:
- 2 tablespoons tahini
- 2 tablespoons soy sauce
- 1/2 of one lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup (for a vegan option)
- 1 clove garlic, minced
- water to thin the dressing (optional)
Instructions:
- Create the Salad Base: Combine cucumbers, carrots, sesame seeds, and green onions in a large bowl.
- Whisk up the Asian-inspired Dressing: In a separate bowl, whisk together tahini, soy sauce, lemon juice, olive oil, honey or maple syrup, and minced garlic until the dressing is smooth and well-combined.
- Toss and Marinate: Pour the dressing over the salad and gently toss to ensure every veggie is coated in the flavorful dressing. Allow the salad to marinate in the refrigerator for at least 15-30 minutes to let the flavors meld.
- Garnish and Serve: Before serving, sprinkle sesame seeds on top for an extra crunch and visual appeal. Serve chilled and relish the burst of Asian-inspired goodness with each forkful.
Check out more recipes:
Whole Sumac Roasted Cauliflower
3 Comments