In deze Carrot Cucumber Salad is a refreshing, light dish that combines the crispness of cucumbers with the sweetness of carrots, all tied together with a zesty Asian-inspired dressing. This simple and delicious salad is perfect as a side dish for barbecues or as a cool, refreshing meal on its own.
I created this recipe as a quick and easy way to incorporate more raw vegetables into my diet, like I did with my Veganistische soba-noedelsalade or Quinoa-kikkererwtensalade. I love simplicity in cooking without compromising on flavor, and this salad brings fresh, vibrant ingredients and subtle Asian flavors. It’s become a go-to salad in my home for drukke doordeweekse avonden and summer lunches.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Wortel- en komkommersalade
Ingrediënten
Dressing
- 2 theelepels Sojasaus - or tamari sauce if GF
- 2 theelepels Sesamolie
- 1 ½ eetlepel Rijstazijn
- 2 theelepels Sesam zaden
- ½ theelepel Chili Paste
Presenteren
- 1 theelepel Sesam zaden
Instructies
- Peel and trim the carrots, and then use a veggie peeler to make ribbons.
- Trim the ends of the cucumber and peel them into ribbons using a veggie peeler.
- Place the vegetable ribbons in a mixing bowl.
- In a small bowl, stir the dressing ingredients, pour over the vegetable ribbons, and toss to combine.
- Serve with sesame seeds.
Voedingsbegeleiding
Ingrediënten en vervangingen
- Komkommer – Use any variety. English cucumbers work well for their thin skin and fewer seeds.
- Wortelen – Choose fresh, crisp carrots. Rainbow carrots can add visual appeal.
- Sojasaus – Provides umami flavor. Tamari is a gluten-free alternative, or coconut aminos for soy-free.
- Sesamolie – Adds distinctive nutty flavor. Toasted sesame oil provides a more intense taste.
- Rijstazijn – Brings acidity. Apple cider vinegar can be used as an alternative.
- Sesam zaden – For texture and flavor. Black sesame seeds offer visual contrast.
- Chili Paste – Adds heat. Sriracha or red pepper flakes can be substituted.
How to Make Carrot and Cucumber Salad
This is a really easy recipe to make. The easiest is to make it with a veggie peeler.
Trim the ends of the carrots, peel the skin, and make ribbons.
Do the same with the cucumbers. It’s easier if you plant a fork on the top of the veggie.
Place the veggie ribbons in a large plate.
Make the Asian dressing in a small bowl and pour it over the veggies. Sprinkle some sesame seeds on top.
Carine's tips
- Make it gluten-free by using tamari sauce.
- To make thin slices, use a mandoline or veggie peeler.
- For an even more colorful salad, add thinly sliced red bell peppers or radishes for extra crunch and color.
- To prevent the salad from becoming watery, salt the cucumber ribbons lightly and let them sit for 10 minutes before patting dry.
- Voor een extra dosis eiwitten, add edamame beans, marinated tofu cubes, or tempeh to make it a complete meal.
- Prepare the vegetables ahead of time and store them separately from the dressing. Combine just before serving to maintain crispness.
- For a sweeter version, add a teaspoon of maple syrup to the dressing.
- To make the salad more filling, toss in some cooked and cooled soba noodles before adding the dressing.
Simple, healthy, and delish.