Carrot and Cucumber Salad

My Carrot and Cucumber Salad is a fresh, crisp and vibrant side that mixes julienned or sliced carrots and cucumbers. It’s tossed in a bright dressing which makes it perfect for potlucks, BBQs or a refreshing pair to any meal.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 4 Servings

Calories: 97 kcal per serving

Ingredients

1 - English cucumber
1 ½ cups - Matchstick carrots
¼ cup - Green onions
¼ cup - Fresh parsley
1 tbsp - Sesame seeds
1 tbsp - Coconut aminos, or soy sauce
1 ½ tablespoons - Honey
2 tablespoons - Rice vinegar
2 teaspoons - Sesame oil
2 teaspoons - garlic
⅛ tsp - ginger
½ tsp - Red pepper flakes

Instructions

In a small mixing bowl whisk together coconut aminos, honey, rice vinegar, sesame oil, minced garlic and minced ginger. Whisk until thoroughly combined.
Slice the cucumber into thin slices, cut the green onions into thin slices, and finely chop the parsley.
Place sliced cucumbers, green onions, and carrots in a large mixing bowl. Gently toss or stir to mix.
Pour the dressing mixture over the cucumber mixture and stir or toss to coat all of the vegetables with the dressing.
Sprinkle the parsley, sesame seeds and red pepper flakes if desired and gently stir.
Serve immediately or refrigerate in an airtight container until ready to serve.

Nutrition