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Asian Carrot Cucumber Salad with Sesame Ginger Dressing Recipe

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4 from 54 reviews

This Asian Carrot Cucumber Salad features thinly sliced cucumbers and ribboned carrots tossed in a vibrant sesame ginger dressing. Light, refreshing, and easy to prepare, it’s a perfect side dish or appetizer with crisp vegetables balanced by a tangy-sweet dressing with a hint of spice from red pepper flakes.

Ingredients

Vegetables

  • 6 cups very thinly sliced English cucumbers
  • 1 large carrot, peeled and cut into ribbons

For the Dressing

  • 1/2 teaspoon salt
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 1/8 to 1/4 teaspoon crushed red pepper flakes

Garnish

  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon sesame seeds (toasted if desired)

Instructions

  1. Drain Cucumbers: Toss together the thinly sliced cucumbers and salt in a colander and set it in the sink to drain for 20 minutes. This step helps draw excess water out of the cucumbers to keep the salad crisp and not watery.
  2. Make Dressing: In a small bowl or jar, whisk together the seasoned rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and crushed red pepper flakes until well combined to form the flavorful sesame ginger dressing.
  3. Dry Cucumbers: After draining, place the salted cucumber slices on several layers of paper towels and gently squeeze or pat dry to remove additional moisture. Transfer dried cucumbers to a large salad bowl.
  4. Add Carrots: Peel the carrot into long ribbons using a vegetable peeler and add them to the bowl with the cucumbers, adding texture and sweetness to the salad.
  5. Toss Salad: Pour the prepared dressing over the cucumbers and carrots. Toss everything together thoroughly to ensure the vegetables are well coated with the dressing.
  6. Garnish and Serve: Top the salad with thinly sliced green onions and toasted sesame seeds for added flavor and crunch. Let the salad sit for a few minutes to allow the flavors to meld, then serve and enjoy.

Notes

  • Use cucumbers with thin skin, such as English or Persian cucumbers, for best texture and flavor.
  • Running the sharp side of a fork down the cucumber sides before slicing helps the dressing cling better.
  • To toast sesame seeds, dry roast them in a pan over medium heat until golden and fragrant, about 2-3 minutes.
  • Allow the salad to marinate for 10-15 minutes before serving to enhance flavor absorption.

Find it online: https://deliciousyum.com/asian-carrot-cucumber-salad-with-sesame-ginger-dressing-recipe/