Carrot and Cucumber Salad
Carrot and cucumber salad is the perfect side dish for all your favorite Japanese and Korean dishes, and even as a meal on its own!
Servings: 2 servings
Calories: 170kcal
Ingredients
- 2 large carrots
- 2 small Persian cucumbers
- 1 small serrano (optional)
- 2 Tbsp soy sauce
- 1 Tbsp pure sesame oil
- 1 tsp rice vinegar
- 1 tsp Mirin
- ¼ tsp minced garlic
- 1 tsp furikake
- 1 tsp chili oil (optional)
Instructions
- Start with two large carrots and slice off the ends. Peel off the outer layer and discard along with end pieces. Peel the rest of the carrot into ribbons until you're left with only a thin core. Add the ribbons to a small bowl as the base of your salad.
- Slice 2 small Persian cucumbers, along with fresh serrano and layer them over the bed of carrots. In a separate bowl, prepare the dressing by mixing soy sauce, sesame oil, rice vinegar, Mirin, and minced garlic.
- Drizzle dressing over your salad and toss until thoroughly combined. Top with furikake & chili crisp and enjoy!
Notes
- Freeze the parts of the carrot you don't use in a ziplock bag, along with whatever veggie scraps are left over when you cook until you have enough to make a nutritious & flavorful vegetable broth!
- Some kimchi on the side is another great way to add a bit of spice & extra flavor!
- Store leftover carrot cucumber salad in an airtight container in the fridge for up to 3 days.
- I would not recommend freezing this recipe.
- Having trouble finding some of the ingredients? Find out if there are any stores near you that specialize in Asian food such as H Mart or 99 Ranch.
Nutrition
Calories: 170kcal | Carbohydrates: 17.3g | Protein: 1.2g | Fat: 9.3g | Saturated Fat: 1.4g | Cholesterol: 0.2mg | Sodium: 976.8mg | Fiber: 3.2g | Sugar: 7.4g