You know I love a beautiful salad and Asian flavours are up there with my favourite of all cuisines. This Asian Style Slaw with ginger dressing for example, chef’s kiss! But I have to admit, in the carrot salad department I was kind of lacking (apart from my Honey Roasted Carrot Lentil Salad, which is one of my all-time go-to salads for entertaining). So it was time I rectified that situation and fast. Enter my Asian Carrot and Cucumber Salad.
This salad would make the perfect side dish to my Harissa Roast Chicken. They’re a match made in heaven!
Ingredients Notes & Substitutions
Here’s everything you need to make this carrot cucumber salad, including any ingredient notes and possible substitutions. The ingredient quantities can be found in the recipe card at the bottom of this post.
- carrot – I buy large carrots and peel them before using the vegetable peeler to create ribbons (thin strips). It’s pretty hard to use up all of the carrot, but save what’s left of the carrots to make homemade vegetable stock or cut into carrot sticks.
- cucumber – I’ve used Lebanese cucumbers (also known as Persian cucumbers). You can swap for English cucumbers if need be.
- fresh mint – fresh mint adds so much flavour to this salad, I wouldn’t skip on this ingredient!
- fresh cilantro – also known as coriander. One of those ingredients that you either love or hate. If you are of the latter opinion then swap the cilantro for more fresh mint.
- sesame seeds – toast the sesame seeds in a pan before adding to the salad.
- fried onions – you can find these in the Asian food aisle at the supermarket. Not essential but they add so much flavour and texture to the salad.
Dressing Ingredients
- tamari – tamari is very similar to soy sauce but is traditionally gluten-free (some tamari brands aren’t gluten free so always check the label!). You can swap for gluten-free soy sauce if tamari isn’t available.
- rice wine vinegar – also known as rice vinegar. You can swap the rice wine vinegar for lime juice.
- sesame seed oil – sesame oil adds a really lovely flavour to this dish. If you for some reason can’t use sesame oil then swap for olive oil or avocado oil.
- honey – honey can be swapped for maple syrup to make this recipe vegan.
- garlic – I use one fresh garlic clove, however you can use more if you love garlic.
If you wanted to add some spice you could add some sambal oelek, crispy chilli oil or sriracha.
How to Make Asian Carrot & Cucumber Salad
Follow the instructions below to make this great side dish in just 20 minutes. It’s a seriously delicious way of eating more veggies!
First, add the carrot ribbons to a large salad bowl. Place the cucumber ribbons onto some paper towel and place some more paper towel on top, pressing down to remove as much excess liquid as possible. Add the cucumber ribbons to the salad bowl along with the mint, cilantro and most of the toasted sesame seeds.
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To make the salad dressing, add the tamari, rice wine vinegar sesame oil, honey and garlic to a small jar. Place the lid on and shake vigorously to combine. Pour the dressing over the salad and then using clean hands, toss to combine. You will need to pull apart some of the carrot and cucumber ribbons as they like to stick together once the dressing goes on.
Pile the salad high onto a serving plate and top with more fresh mint and cilantro as well as the remaining sesame seeds. Top with fried onions and serve.
Storage
Store the leftovers in an airtight container in the fridge for up to 3 days.
What to serve with Asian Carrot Cucumber Salad
Asian Carrot Cucumber Ribbon Salad
Equipment
- Vegetable peeler
- Glass jar with lid
- Salad bowl
Ingredients
- 4 large carrots, peeled
- 2 Lebanese cucumbers
- large handful fresh cilantro
- large handful fresh mint
- 2 tablespoons sesame seeds
Salad dressing
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoons honey
- 1 clove garlic, minced
To serve
- 2 tablespoons fried onions
Instructions
- Make the dressing by adding the tamari, rice wine vinegar, sesame oil, honey, minced garlic and grated ginger to a small jar. Place the lid on firmly and give the dressing a good shake until well combined.
- Use a peeler to cut the carrots and cucumber into ribbons and place the ribbons into a salad bowl.
- Add the cilantro, mint and sesame seeds to the bowl and pour the dressing over the salad. Use clean hands to give the salad a good toss.
- To serve, pile high on a plate and top with extra sesame seeds, mint, cilantro and fried onions.
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