Cucumber Carrot Salad
This crunchy Cucumber Carrot Salad is the perfect side dish, crisp and refreshing with a balance of sweet and sour.
Equipment
- colander
- large bowl
- Paper Towels
Ingredients
- 1 pound seedless cucumbers
- ½ pound carrots peeled
- 2 teaspoons salt
- ½ cup red onion sliced into thin half-moons
- ¼ cup seasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
Instructions
- Thinly slice cucumbers.
- Peel carrots, and thinly slice.
- Put cucumbers and carrots into a colander and toss with salt. Let sit and drain in the sink for 30 minutes.
- While cucumbers and carrots are draining, peel onion and slice into thin half-moons.
- After 30 minutes, use paper towels or a clean kitchen towel to blot cucumbers and carrots dry and press out any excess liquid.
- Pour carrots and cucumbers into a large bowl and stir in red onion slices.
- Then stir in vinegar, sugar, and sesame oil.
- Cover and put in the refrigerator to chill for 2 hours, stirring occasionally.
- Stir in sesame seeds before serving.
Notes
This Carrot Cucumber Salad is best eaten the same day you make it but will keep for 1-2 days in the refrigerator. It will lose some of its crunch but is still tasty.
Nutrition
Serving: 1servingCalories: 74kcalCarbohydrates: 13gProtein: 2gFat: 2gPolyunsaturated Fat: 2gSodium: 1093mgFiber: 3gSugar: 8g
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