Asian Cucumber and Carrot Salad (Without Dill)
This Asian cucumber salad without dill is crisp, refreshing, and packed with flavor from soy sauce, rice vinegar, garlic, and sesame. A light, healthy side that pairs perfectly with grilled meats, rice bowls, or weeknight stir-fries.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4
- Category: Side Dish
- Cuisine: Asian
Ingredients
- 2 large English or 4 small Persian cucumbers, thinly sliced
- ½ teaspoon salt
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon low-sodium soy sauce (or tamari)
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ½ teaspoon sriracha (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Add sliced cucumbers to a bowl with salt. Toss and let sit for 30 minutes.
- Rinse cucumbers and pat dry thoroughly.
- In a small bowl, whisk vinegar, soy sauce, sesame oil, sweetener, ginger, garlic, and sriracha.
- Toss cucumbers with the dressing. Sprinkle with sesame seeds.
- Chill 30 minutes before serving for best flavor.
Find it online: https://reachwellth.com/asian-cucumber-salad/