Asian Carrot Cucumber Ribbon Salad

Asian carrot and cucumber salad piled on a plate.

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If you love salads that are fresh, vibrant and full of crunch then you are going to love this Asian Carrot and Cucumber Salad. The carrot and cucumber ribbons are tossed through a tamari dressing along with handfuls of fresh mint and coriander and toasted sesame seeds. Pile the salad onto a plate and then garnish with more herbs, sesame seeds and fried onions for a salad that steels the show.

Prep Time20

Total Time20

Course: Salad

Cuisine: Asian

Diet: Gluten Free, Low Calorie, Low Lactose, Vegan

Keyword: carrot salad, cucumber salad

Servings:

Calories: 112kcal

Author: Sarah Bell

Equipment

Vegetable peeler
Measuring Cups and Spoons
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.

Nutrition