Name: Carrot and Cucumber Salad with Spicy Dressing
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 medium carrots, peeled; 1 large English cucumber or 3-4 Persian cucumbers; 2 green onions; 1 tbsp soy sauce; 1 tbsp sweet white miso paste; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp honey; 1 tsp fresh ginger, grated; 1 small garlic clove, minced; 1/2 tsp red chili flakes (optional for additional heat); 1/2 tsp lime zest; 1 tbsp cilantro, chopped; 1 tbsp sesame seeds (optional)

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This carrot and cucumber salad with a spicy Asian dressing is the perfect light and refreshing dish to enjoy any time of year. Crisp, crunchy, and full of vibrant flavors, it's an ideal side salad for any meal, or even a snack on its own. The savory miso-based dressing, combined with a hint of heat from the red chili flakes, makes it both unique and irresistible.

Why You’ll Love This Recipe

This salad is a delightful mix of textures and flavors. The crisp cucumber and carrots provide a refreshing crunch, while the spicy Asian dressing brings depth with savory miso, sesame oil, and a subtle heat. It's also customizable – you can add additional vegetables, switch up herbs, or adjust the heat level to suit your taste. Plus, it's quick to prepare and perfect for meal prep!

Ingredients

For the salad:

2 medium carrots, peeled
1 large English cucumber or 3-4 Persian cucumbers
2 green onions

For the dressing:

1 tablespoon soy sauce
1 tablespoon sweet white miso paste
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon fresh ginger, grated
1 small garlic clove, minced
½ teaspoon red chili flakes (optional for additional heat)
½ teaspoon lime zest
1 tablespoon cilantro, chopped
1 tablespoon sesame seeds (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the veggies: Use a mandoline or knife to slice the carrots, cucumber, and green onions into thin slices.
Make the dressing: In a small bowl, whisk together soy sauce, miso paste, rice vinegar, sesame oil, honey, ginger, garlic, red chili flakes, and lime zest until smooth.
Finish: Pour the dressing over the sliced vegetables and toss well to coat evenly. Garnish with toasted sesame seeds and chopped cilantro before serving.

Servings and timing

Servings: 4
Prep time: 20 minutes
Total time: 20 minutes

Variations

Add more veggies: Bell peppers, radishes, or thinly sliced cabbage can all add extra crunch and color to the salad.
Vegan option: Substitute honey with maple syrup to make this salad fully vegan-friendly.
Adjust the heat: If you want more heat, increase the amount of red chili flakes, or try using chili crisp for an even bolder flavor.

Storage/Reheating

This salad is best served fresh to maintain its crunchy texture, but it can be stored in an airtight container in the refrigerator for 1-2 days. The dressing may cause the veggies to soften slightly, but the flavors will continue to develop.

FAQs

1. Can I use a different type of cucumber?

Yes, Persian cucumbers work great, but you can also use English cucumbers or mini cucumbers for a different texture.

2. Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time and store it in the fridge. However, it’s best to add the dressing just before serving to keep the vegetables crisp.

3. Is this salad gluten-free?

Yes, the ingredients in this recipe are naturally gluten-free. Just ensure that your soy sauce is gluten-free if you're following a strict gluten-free diet.

4. What can I serve this salad with?

This salad pairs well with grilled chicken, tofu, fish, or any Asian-inspired dishes like sushi or rice bowls.

5. Can I use another type of miso paste?

You can use other types of miso paste, but white miso paste is milder and slightly sweet, which works well in this dressing. If you use red miso or yellow miso, the flavor will be more intense.

6. How do I make this salad spicier?

To make it spicier, add more red chili flakes or swap them for chili crisp or chili oil.

7. Can I substitute the honey in the dressing?

Yes, you can use maple syrup or agave nectar as a substitute for honey to make it vegan.

8. Can I use store-bought dressing?

While store-bought dressings may work, homemade dressing adds a unique flavor and freshness that complements the vegetables beautifully.

9. Can I add nuts or seeds to this salad?

Yes, adding crunchy toppings like toasted almonds, peanuts, or additional sesame seeds would be a great addition.

10. Can I omit the cilantro?

Yes, cilantro is optional in this recipe. You can substitute it with parsley or mint if desired.

Conclusion

This carrot and cucumber salad with spicy dressing is an easy, delicious, and healthy option for anyone looking to add more veggies to their meal. With its refreshing crunch and vibrant flavors, it’s sure to become a favorite side dish or light snack. The best part is its versatility – feel free to adjust the ingredients and toppings to suit your preferences.

Carrot and Cucumber Salad with Spicy Dressing

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Author: Emmily
Total Time: 20 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Carrot and Cucumber Salad with Spicy Dressing is a vibrant and refreshing dish, perfect for any meal or as a snack. Made with crisp veggies and a flavorful miso-based dressing, it offers a balance of savory, sweet, and spicy flavors. Easy to prepare, customizable, and great for meal prep, this healthy salad is ideal for anyone seeking a light and tasty dish that bursts with crunch and bold flavor.

Instructions

Instructions:

Prepare the veggies: Slice the carrots, cucumber, and green onions into thin slices using a mandoline or knife.
Make the dressing: In a small bowl, whisk together soy sauce, miso paste, rice vinegar, sesame oil, honey, ginger, garlic, red chili flakes, and lime zest until smooth.
Finish: Pour the dressing over the sliced vegetables and toss to coat evenly. Garnish with toasted sesame seeds and chopped cilantro before serving.