Description
This Cucumber Carrot Salad is so easy to make and absolutely delish! Fresh carrots and cucumbers meet a creamy Asian inspired peanut sauce that is out of this world. The recipe takes under 30 minutes to make and is the perfect healthy side dish.
Ingredients
Scale
Cucumber Carrot Salad
- 1 English cucumber
- 1 teaspoon salt
- 1 large carrot
- 1 tablespoon fresh cilantro, minced
- 1 teaspoon sesame seeds
Peanut Sauce:
- 1/8 cup creamy peanut butter, Jif or Skippy
- 1 garlic clove, minced
- 1/4 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon warm water
Instructions
- Remove the stems of the cucumber, then cut the cucumbers into 1/4 to 1/2 inch slices. Peel the carrot and discard the outer skin. Then, use the peeler and grate from top to bottom pushing firmly down to create ribbon like pieces.
- Place the cucumbers in a bowl and toss with salt. Allow to sit for 15-20 minutes at room temperature to draw out the water.
- In a medium bowl, whisk together the peanut butter, garlic, ginger, soy sauce, rice vinegar, and red pepper flakes. Pour in the warm water and continue to whisk until smooth and creamy.
- Place the cucumbers onto a paper towel lined plate and cover with more paper towels and pat dry.
- Toss the cucumbers in the peanut sauce, then place in a serving bowl.
- Top with carrots, fresh cilantro, and sesame seeds. Serve and enjoy!
Notes
- Don't skip getting the water out of the cucumbers. You will end up with a much less watery salad by completing those steps.
- Adding a bit of warm water (about a tablespoon) will really thin out the peanut sauce to the best texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: no cook
- Cuisine: Asian