Carrot Cucumber Salad

Why We Love This Recipe

• Quick and easy: This carrot cucumber salad comes together in under 10 minutes with just 3 simple steps and minimal chopping.
• Flavorful: The dressing has so many flavorful ingredients, like chili garlic sauce, soy sauce, sesame oil and coconut sugar – all of which really pack a punch in this otherwise simple salad.
• Crunchy and refreshing: Super thinly sliced vegetables make for a crunchy salad that's not too hard to eat.
• Allergy friendly: This carrot cucumber salad is naturally vegan and can easily be made gluten free with one simple swap.
• Versatile side dish: This carrot cucumber salad is delicious on its own, or paired as a side dish with mains like grilled proteins, tofu teriyaki, noodle-based dishes, and even soups.

Ingredients

Here's what you'll need to make this carrot cucumber salad:

Ingredient Notes

• Baby cucumber: We used baby cucumber so that the rounds were roughly the same width as the carrots. You can also use a larger English cucumber, but you may want to halve or quarter the cucumber lengthwise before slicing for smaller pieces.
• Carrots: Be sure to slice very thinly – you don't want any big pieces. A mandoline is the best way to achieve even thickness.
• Shallot: You can also sub with red onion – just be sure to slice very thinly.
• Sesame seeds: Toasted sesame seeds will add the most flavor. You can purchase them already toasted, or toast on your own. To do so, heat in a small skillet over medium low, stirring often, for a few minutes until lightly browned and fragrant. They burn easily, so keep a close eye on them.
• Sesame oil: We used a mixture of regular and toasted sesame oil for a bit of extra flavor, but either one works well in this recipe. Toasted sesame oil is more expensive, but it's incredibly flavorful and just a small dash can really elevate a dish. We love using it in stir frys and fried rice.
• Chili garlic sauce: This is also known as sambal oelek. It's widely available at most grocery stores in a shelf stable bottle, typically located near other Asian staples.
• Soy sauce: You can also use tamari if you are gluten free. Either way, we suggest using low sodium so this carrot cucumber salad doesn't end up too salty.

Step-by-step Instructions

(1) In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili garlic sauce and coconut sugar. 

(2) Add the carrots, cucumber, shallots, garlic, cilantro and sesame seeds to a large mixing bowl. 

(3) Toss with dressing until well coated. If desired, garnish with more sesame seeds and fresh cilantro leaves.

Serve right away or chill in the refrigerator for 1-2 hours before serving. 

Expert Tips and FAQs

• Use a mandoline for the vegetables: A mandoline is our best friend when it comes to perfectly even, super thinly sliced vegetables. It's MUCH faster and more precise than using a regular knife, and it's super versatile. (We use it for apple slices, pickled vegetables, scalloped potatoes and so much more.) We used it for the carrots and cucumbers in this salad so that each slice was an even thickness. It even works for the shallots!
• Rinse the shallot for a less harsh flavor: If you're not a huge fan of raw shallot/onion flavor, give it a quick rinse before adding to this salad. To do so, slice, place in a mesh strainer and rinse under hot tap water for 20 seconds, then cold water for 10 seconds. (You can also do this with the garlic.)
• Let it sit: For maximum flavor, let this carrot cucumber salad chill in the refrigerator for 1-2 hours before serving. It's not essential, but it will pack in a lot more flavor. This will also help soften the vegetables slightly, so they have almost a quick-pickled texture, which makes this easier to eat.
• Storage: Store leftovers in an airtight container for up to 3 days. Any longer than that and the vegetables will be too soggy.
• Garnishes: Feel free to top with more sesame seeds and cilantro leaves just before serving.

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