Asian sesame cucumber carrot salad
This refreshing Asian Sesame Cucumber Carrot Salad combines crisp cucumbers and vibrant carrots with a tantalizing dressing of honey, lime juice, and sesame oil. Finished with a hint of red pepper and garnished with coriander, this salad offers a perfect balance of sweet, tangy, and savory flavors. Ideal for a light lunch or as a side dish, it's easy to prepare and bursting with fresh, healthy ingredients.
- 17 Mar 2024
- Cook time 0 min
- Prep time 20 min
- 2 Servings
- 11 Ingredients
This vibrant and refreshing Asian Sesame Cucumber Carrot Salad is a delightful combination of crisp cucumbers and carrots, seasoned with a blend of tangy vinegar, zesty lime juice, and rich sesame butter. The addition of honey and red pepper adds a perfect balance of sweetness and heat, making it an ideal side dish for any meal. Easy to prepare and bursting with flavors, this salad is sure to become a favorite.
Ingredients:
Instructions:
- Wash the cucumbers and carrots thoroughly.
- Peel the cucumbers if desired and then slice them thinly. Alternatively, you can use a mandoline slicer for even, thin slices.
- Peel the carrots and julienne them (cut into thin matchstick-sized pieces).
- Finely chop the onion.
- Place the cucumber slices in a colander and sprinkle them with 1 tsp of salt. Toss to distribute the salt evenly.
- Let the cucumbers sit for about 15-20 minutes. This process helps to draw out excess moisture and adds flavor.
- In a medium-sized bowl, combine 2 tbsp vinegar, 1 tbsp lime juice, 2 tbsp honey, 1 tsp sesame oil, 1/4 tsp red pepper, and 1 tbsp sesame butter.
- Whisk the ingredients together until well-blended and the honey has dissolved.
- Rinse the salted cucumber slices under cold water to remove excess salt, then pat them dry with paper towels.
- In a large mixing bowl, combine the cucumber slices, julienned carrots, and chopped onions.
- Pour the dressing over the vegetables. Toss everything together to ensure the vegetables are well-coated with the dressing.
- Sprinkle 1 tsp of finely chopped coriander leaves over the salad.
- Toss once more to distribute the coriander.
- Transfer the salad to a serving dish or individual bowls.
- Optionally, you can garnish with additional sesame seeds or a wedge of lime.
Tips:
- For a more vibrant presentation, use a mandoline or vegetable spiralizer to cut the cucumbers and carrots into thin, uniform slices.
- If you prefer a stronger flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving.
- Feel free to add other fresh vegetables like bell peppers, radishes, or shredded cabbage for extra crunch and color.
- To toast the sesame seeds before adding them to the salad, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they are golden brown and aromatic.
- If you can't find sesame butter, you can substitute it with tahini or peanut butter for a different but equally delicious flavor.
This Asian Sesame Cucumber Carrot Salad is not only easy to prepare but also a fantastic way to enjoy fresh, crisp vegetables. The harmonious blend of tangy, sweet, and spicy flavors makes it a refreshing and satisfying dish. Whether served as a side salad or a light entrée, it's perfect for those seeking a healthy and delicious meal option. Enjoy the refreshing taste of this salad and feel free to experiment with the seasonings to suit your preferences.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 4.08g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.47g | 12% |
| Sugar 27g | 26% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.02g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 620ug | 69% |
| Choline 27mg | 5% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 1.47mg | 9% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 16mg | 18% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 60ug | 52% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 1.90mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 750mg | 22% |
| Selenium, Se 3.76ug | 7% |
| Sodium, Na 1230mg | 82% |
| Zinc, Zn 1.20mg | 11% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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