Ingredients
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 lengthwise, then 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 together soy sauce, rice vinegar, avocado oil, sesame oil, Dijon mustard, honey, salt, and black pepper until well combined.
Combine: In a large bowl, mix the cucumbers, carrots, and green onions. Pour the dressing over the salad and toss to coat evenly.
Finish & Serve: Sprinkle sesame seeds over the top. Serve immediately, or chill for 15 minutes before serving for an extra refreshing taste.
Notes
Optional: You can sprinkle the cucumbers with salt to draw out excess moisture before mixing, giving the salad a crunchier texture.
This salad is best served fresh, but it can also be made ahead and chilled for a slightly longer flavor infusion.
If you prefer a sweeter dressing, increase the honey to 1.5 tablespoons.
- Category: Appetizers
- Method: No Cooking (Raw, Tossed)
- Cuisine: Asian-Inspired
- Diet: Vegan
