Asian Inspired Carrot and Cucumber Salad Recipe
My Carrot and Cucumber Salad is bursting with Asian-inspired flavors! Enjoy it with rice for lunch or as a side dish!
Ingredients
- 1/8 cup avocado oil
- 3 tablespoons rice vinegar
- 2 tablespoons cilantro finely chopped
- 1 tablespoon sesame seeds
- 3 teaspoons low sodium soy sauce
- 2 teaspoons honey
- 3/4 teaspoon sesame seed oil
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
- 2 English cucumbers 1 pound, sliced /mandolin
- 2 carrots peeled and julienned 2 inches
- 1/2 cup red onion thinly sliced
Instructions
- In a large bowl add the avocado oil, rice vinegar, cilantro, sesame seeds, low sodium soy sauce, honey, sesame seed oil, red pepper flakes, coarse kosher salt, and black pepper. Mix until combined.
- Taste the vinaigrette to see if you want to add more honey. This is if you like a sweeter vinaigrette.
- Add the cucumber, carrots, and red onions to the bowl. Toss until the salad is completely coated in the vinaigrette.
- Place in the fridge for 2-3 hours or until chilled. The salad can be served immediately if time is not on your side.
- You can sprinkle sesame seeds and red pepper flakes on top before serving. (optional)
Nutrition
Serving: 1 | Calories: 91cal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 158mg | Sugar: 5g | Fiber: 2g | Calcium: 41mg | Iron: 1mg