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–+ servings

Sesame Carrot & Cucumber Salad with Mint

A crisp and refreshing salad featuring cucumbers,carrots, and red onions, tossed with a sesame oil and rice vinegar dressing,then topped with fresh mint and toasted sesame seeds. Perfect for warm weatheror as a side to your favorite meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian-Inspired
Servings 4
Calories 250 kcal

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.

Nutrition

Calories: 250kcal
Keyword Carrot and cucumber salad
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