Ingredients
Scale
For the Salad:
- 1 large English cucumber (or 3–4 Persian cucumbers, half-peeled and sliced into thin half-moons)
- 4 –5 carrots (peeled and julienned or shredded)
- 2 –3 green onions (thinly sliced)
- 1 teaspoon sesame seeds
For the Dressing:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil (or neutral oil)
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prep the Cucumbers: Slice the cucumber in half, then lengthwise. Cut into thin half-moons. Optionally, sprinkle with salt and place on paper towels to draw out moisture.
- Prepare the Carrots: Peel and julienne the carrots using a julienne peeler or knife.
- Chop the Green Onions: Thinly slice the green onions and set aside.
- Make the Dressing: In a small bowl, whisk soy sauce, rice vinegar, avocado oil, sesame oil, mustard, honey, salt, and pepper until well blended.
- Combine: In a large bowl, mix the cucumbers, carrots, and green onions. Pour in the dressing and toss to coat evenly.
- Finish & Serve: Sprinkle sesame seeds over the top and serve immediately, or chill for 15 minutes before serving.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Total Fat | 4.2g |
| Saturated Fat | 0.6g |
| Cholesterol | 0mg |
| Sodium | 310mg |
| Carbohydrates | 13g |
| Fiber | 3g |
| Sugars | 6g |
| Protein | 2g |
| Vitamin A | 150% DV |
| Vitamin C | 12% DV |
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Asian-Inspired, Global Fusion