Carrot and Cucumber Salad Recipe

Ribbons of cucumber and carrot on a plate topped with dressing and black sesame seeds.

No ratings yet

Carrot and Cucumber Salad Recipe

Fresh cucumber and sweet carrot tossed with creamy sesame dressing for a crisp, easy side salad. Perfect for lunch or dinner.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Canadian

Servings:

Calories: 229kcal

Author: Jacqueline Piper

Ingredients

Salad

1 large English cucumber
2 medium carrots
¼ cup creamy sesame dressing below
4 green onions sliced
1 teaspoon black sesame seeds

Creamy Sesame Dressing

½ cup mayonnaise
2 tablespoons soy sauce
2 tablespoons tahini
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon maple syrup
2 teaspoons toasted sesame seeds
salt and pepper to taste

Instructions

Dressing

Mix all ingredients together in a bowl and whisk, or add them to a jar and shake well.

Salad

Ribbon the carrot and cucumber using a vegetable peeler. Arrange the ribbons on a plate. Sprinkle with green onions.
Drizzle the dressing on top and sprinkle with black sesame seeds. Serve.

Notes

Keep leftover carrot and cucumber salad in an airtight container in the fridge. It’s best eaten within a day so the veggies stay crisp and the dressing doesn’t water down. If making extra, store the dressing and veggies separately and mix right before eating.

Nutrition