Fresh, crunchy, and full of vibrant flavors, this sesame carrot and cucumber salad is a perfect light and refreshing dish for warm days. Combining the crisp textures of cucumbers and carrots with the tangy bite of rice vinegar and the nutty richness of toasted sesame seeds, this salad offers a healthy and delicious way to enjoy fresh vegetables. The addition of fresh mint provides an herbal brightness that elevates the whole dish. It’s quick to make and pairs wonderfully with grilled meats or as a side dish for any meal.
Ingredients:
- 3 cups Lebanese or Persian cucumber (about 3 cucumbers), thinly sliced
- 3 cups carrots (about 3-4 carrots), julienned or shredded
- 1/2 large red onion, thinly sliced
- 1 bunch fresh mint, roughly chopped
- 1 tablespoon sesame oil
- 1/4 cup rice vinegar
- 3 tablespoons coconut aminos or reduced-sodium soy sauce
- 1 clove garlic, finely minced
- 2 tablespoons toasted sesame seeds
Instructions:
- Prepare Vegetables: Thinly slice the cucumbers, julienne or shred the carrots, and thinly slice the red onion. Add these to a large salad bowl.
- Make the Dressing: In a small bowl, whisk together the sesame oil, rice vinegar, coconut aminos (or soy sauce), and minced garlic until well combined.
- Toss the Salad: Pour the dressing over the cucumber, carrot, and onion mixture. Toss everything together until the vegetables are evenly coated with the dressing.
- Add Mint and Sesame Seeds: Add the freshly chopped mint and toasted sesame seeds to the salad. Gently toss again to incorporate.
- Serve: Allow the salad to rest for approximately 10 minutes so the flavors can blend together. For optimal taste, serve it chilled or at room temperature.
Conclusion:
This sesame carrot and cucumber salad with mint is a perfect side dish for any occasion. Light, refreshing, and packed with flavor, it’s ideal for summer picnics, barbecues, or a healthy lunch. The combination of crunchy vegetables, the fragrant mint, and the savory sesame dressing creates a unique and delicious salad that will complement a variety of meals.
Sesame Carrot & Cucumber Salad with Mint
Ingredients
- 3 cups Lebanese or Persian cucumber about 3 cucumbers, thinly sliced
- 3 cups carrots about 3-4 carrots, julienned or shredded
- 1/2 large red onion thinly sliced
- 1 bunch fresh mint roughly chopped
- 1 tablespoon sesame oil
- 1/4 cup rice vinegar
- 3 tablespoons coconut aminos or reduced-sodium soy sauce
- 1 clove garlic finely minced
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare Vegetables: Thinly slice the cucumbers, julienne or shred the carrots, and thinly slice the red onion. Add these to a large salad bowl.
- Make the Dressing: In a small bowl, whisk together the sesame oil, rice vinegar, coconut aminos (or soy sauce), and minced garlic until well combined.
- Toss the Salad: Pour the dressing over the cucumber, carrot, and onion mixture. Toss everything together until the vegetables are evenly coated with the dressing.
- Add Mint and Sesame Seeds: Add the freshly chopped mint and toasted sesame seeds to the salad. Gently toss again to incorporate.
- Serve: Allow the salad to rest for approximately 10 minutes so the flavors can blend together. For optimal taste, serve it chilled or at room temperature.