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–+ servings
Cucumber carrot salad in a bowl.

Cucumber Carrot Salad

Tressa Jamil
Refreshing and tangy, my cucumber carrot salad is a perfect way to enjoy fresh vegetables. Pair it with a savory entree or eat it as a light snack.
5 from 4 votes
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Prep Time 10 minutes
Marinating Time 20 minutes
Total Time 30 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4 Servings
Calories 52 kcal
Equipment
Ingredients
  
  • 6 Persian cucumber, thinly sliced
  • 1 medium carrot, julienned
  • ½ red onion, thinly sliced
  • 2 tablespoons cilantro, finely chopped
  • 2 scallions, thinly sliced at a bias
  • ¼ cup rice wine vinegar
  • 2 teaspoons fish sauce
  • 1 teaspoon lime juice, about ½ a lime
  • ½ - inch fresh ginger, minced
  • 2 cloves garlic, minced
Optional:
  • 1 teaspoon sesame seeds, toasted
Instructions
 
  • Slice the cucumber using a sharp knife or mandolin. Then, cut the carrots and add them to a mixing bowl and set them aside.
  • Then, cut the onions, cilantro, and scallions and add them to the bowl.
  • Combine the ingredients for the dressing in a small bowl, and give it a quick stir.
  • Pour the dressing over the salad, mix, and refrigerate for 20-30 minutes before serving.
Notes
Expert Tips:
  • Marinate the cucumbers and carrots in the dressing for at least 20 minutes before serving.
  • Double or triple the recipe to feed a crowd.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 52 kcal | Carbohydrates: 11 g | Protein: 1 g | Fat: 1 g | Sodium: 188 mg | Potassium: 1078 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 156 IU | Vitamin C: 8 mg | Calcium: 1 mg | Iron: 1 mg
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