This Simple Carrot and Cucumber Salad is a must-make as a refreshing and flavorful side dish. I love making this for my kids who love cucumbers and carrots. Dressed with a simple dressing that packs in the flavor.
Prep Time:10 mins
Total Time:10 mins
Yield:41x
Ingredients
Scale
4 large carrots, washed, peeled and dired
6 persian cucumbers, washed and dried
3 green onions, thinly sliced (I use green parts only)
Prep the veggies. Start by peeling and drying your carrots, then use a mandoline slicer to slice them into thin ribbons or matchsticks. Do the same with the cucumbers — I keep the skins on for color and crunch. You can slice them on the diagonal or into coins, but I love the mandoline for that restaurant-style look.
Add your sliced carrots and cucumbers to a large mixing bowl. Toss in the thinly sliced green onions.
Make the dressing. In a small bowl or jar, whisk together the sesame oil, coconut aminos, rice vinegar, ground ginger, minced garlic, and honey. Taste and adjust as needed — add a little more vinegar if you like it tangier, or a bit more honey for sweetness.
Toss it together. Pour the dressing over the veggies and toss well to coat everything evenly. Sprinkle in the sesame seeds and give it one more good toss.
Chill it or serve immediately. You can serve this salad right away for maximum crunch, or let it chill in the fridge for 30 minutes to let the flavors really come together. If you are saving for later, dress before serving!