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Carrot and Cucumber Salad with Sesame Vinaigrette

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Carrot and Cucumber Salad with Sesame Vinaigrette is a crisp, vibrant side dish tossed in a tangy, savory dressing. This quick and healthy recipe is packed with fresh vegetables and Asian-inspired flavor—perfect for light meals, meal prep, or a refreshing summer side.

Ingredients

  • 2 cups cucumber, thinly sliced

  • 1 1/2 cups carrots, julienned

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce (or tamari for gluten-free)

  • 1 teaspoon maple syrup or honey

  • 1/2 teaspoon red pepper flakes (optional)

  • 1 teaspoon toasted sesame seeds

  • 1 tablespoon chopped cilantro or green onions

  • Salt to taste

Instructions

  1. Place sliced cucumbers and julienned carrots in a large bowl.

  2. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup, and red pepper flakes (if using).

  3. Pour the vinaigrette over the vegetables and toss to combine.

  4. Add sesame seeds and chopped herbs, then toss gently.

  5. Let sit for 10–15 minutes to enhance flavor, or serve immediately for crisp texture.

Notes

  • For added crunch, toss in chopped peanuts or cashews.

  • Use spiralized veggies for a fun twist.

  • Great served alongside grilled meats, rice bowls, or noodle dishes.

  • Keeps well in the fridge for up to 2 days.

Find it online: https://yumfoodusa.com/carrot-and-cucumber-salad-with-sesame-vinaigrette/