An amazing fresh and crispy carrot and cucumber salad with a light lime vinaigrette and sesame seeds.
This salad with a strong Asian influence has a nice crunch and delicious flavor. It is a super quick salad to make, perfect in summer and always a hit with a barbeque. High in fiber, vitamins, water and low in calories this salad is suitable to eat on many different diets and tastes delicious. A quick, light salad with very few ingredients, perfect for summer!
How to Make this Carrot Cucumber Salad
This is a very easy salad to prepare and can be done from scratch in about 15 minutes. Peel and julienne (cut into short strips) 3 carrots, you can also grate them coarsely. Cut two green onions into thin slices. Thinly slice two cucumbers and cut the slices in half. Prepare the lime vinaigrette by mixing lime juice, white wine vinegar, extra virgin olive oil, salt and pepper in a jar that seals well and mix by shaking. Add the cucumber slices, julienned carrots, finely chopped dill and green onion slices to a large salad bowl, sprinkle with the vinaigrette add sesame seeds and toss. Let the cucumber marinade for at least an hour in the fridge before serving.
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More Cucumber Salad Recipes
For more delicious salads packed with cucumber see our Beetroot and Cucumber Salad and our Mediterranean Cucumber Salad with Cherry Tomatoes recipes.
Variation in Carrot and Cucumber Salad
Change the vinegar – Apple cider vinegar can be used as a substitute for white wine vinegar, it is less sour with a sweetish-tart taste. Options for a completely different taste that also work is a red wine vinegar or balsamic vinegar.
Dry dill can be used instead of freshly chopped dill, if you can not find fresh dill. Use 1 ½ tbsp dry dill.
Change the herbs – dill goes really well with the cucumber and vinaigrette, but if you do not have dill , chopped parsley also tastes good see our keto cucumber salad (Gurkensalat) recipe.
Sweeten the salad – if you prefer a bit of a sweeter dressing, simply add a tea spoon of honey or sugar to the vinaigrette.
Add some heat – you can make this salad a bit more spicy by adding chilly flakes, doing this always reminds me a lot of South East Asia.
Umami – add that umami element by adding some soy sauce the dressing, this together with chilly flakes makes the salad taste even more like it comes from South East Asia.
English cucumbers or Persian cucumbers can be used to make this salad. (English cucumbers are the smooth cucumbers wrapped in plastic at the supermarket).
You can peel the cucumber, I don’t feel this is necessary if you slice it very thin. The vinegar also softens the skin.
Add some onion – red onion is a nice addition to the cucumber and carrot salad.
Cucumber and Carrot Salad
- 500 grams cucumber (2 medium sized fruits)
- 250 grams carrots (3 small/medium carrots)
- 30 grams spring onion (2 medium onions chopped)
- 1 tbsp dill (chopped)
- 1 tbsp sesame seeds
- 15 ml lime juice (1 tbsp)
- 15 ml white wine vinegar (1 tbsp)
- 45 ml olive oil
- 1.5 grams salt (1/4 tsp)
- 1.2 grams ground pepper (1/2 tsp)
- Peel and julienne 3 small/medium carrots
- Thinly slice two cucumbers and cut the slices in half.
- Cut two green onions into thin slice.
- Finely chop a tbsp of dill.
- Prepare the dressing by mixing the following dressing ingredients through shaking in a jar with a well sealed lid; lime juice, white vinegar, olive oil, salt and pepper.
Make the salad
- Add the cucumber, carrots, spring onions and dill to a large salad bowl.
- Sprinkle with the lemon vinaigrette and sesame seeds, toss
With only 3% carbs this is a very low carbohydrate salad that would fit well in many diets. Only 95 calories per serving makes this the perfect salad for a calorie controlled diet.
What did you think of our Cucumber and Carrot Salad ?
Did you like this recipe? Please let us know, any comments or suggestions would be appreciated!
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