Healthy Vegan Asian Carrot and Cucumber Salad
Learn how to make a healthy vegan Carrot and Cucumber Salad. This easy Asian salad recipe features crunchy cucumber and carrots, lime, sesame, honey, soy sauce and cilantro.
Servings: 4
Calories: 119kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Mixing bowls
- whisk
Ingredients
- 1 lb Cucumbers thinly sliced
- 1 Large Carrot julienned
- 1 tbsp Canola Oil
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Lime Juice
- 1 tsp Sesame Oil
- 2 tbsp Honey
- 2 tsp Light Soy Sauce
- 1 tbsp Toasted Sesame Seeds
- Kosher Salt + Black Pepper to taste
- 1 tbsp Cilantro chopped
Instructions
- Combine the cucumbers and carrots in a bowl. Set aside.
- In another bowl, whisk together the canola oil, rice vinegar, lime juice, sesame seed oil, honey, and soy sauce. Taste for seasoning like salt and pepper.
- Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight and then serve garnished with cilantro.
Nutrition
Calories: 119kcal | Carbohydrates: 16.2g | Protein: 1.5g | Fat: 5.9g | Saturated Fat: 0.6g | Sodium: 165mg | Potassium: 260mg | Fiber: 1.4g | Sugar: 11.7g | Calcium: 49mg | Iron: 1mg