Carrot and Cucumber Ribbon Salad

Callie Brooks

Carrot and Cucumber Ribbon Salad

Carrot and Cucumber Ribbon Salad is a light, beautiful, and refreshing dish that combines crunchy ribbons of vegetables with a tangy sesame soy dressing. Perfect for clean eating, low-calorie diets, or as a vibrant side at any meal.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Salad, Side Dish

Cuisine: Asian-inspired, Fusion

Calories: 110

Ingredients Equipment Method Nutrition Notes

Ingredients

2 medium carrots, peeled
1 large cucumber (preferably English cucumber)
1 tbsp sesame seeds (white, black, or mixed)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp toasted sesame oil
1 tsp agave syrup or maple syrup
0.5 inch fresh ginger, grated
1 clove garlic, minced (optional)

Equipment

vegetable peeler or Y peeler
small mixing bowl
whisk
large serving bowl

Method

Use a vegetable peeler to shave wide ribbons from the carrots and cucumber. Rotate the cucumber as needed and avoid the seedy center.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, agave syrup, grated ginger, and garlic until the dressing is smooth and combined.
Place the carrot and cucumber ribbons in a large bowl and gently toss with the dressing until evenly coated.
Sprinkle sesame seeds over the salad. Serve immediately or chill briefly for a refreshing touch.

Nutrition

Calories: 110kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 680mgPotassium: 320mgFiber: 2gSugar: 6gVitamin A: 9700IUVitamin C: 6mgCalcium: 35mgIron: 0.8mg

Notes

Use a Y peeler for best ribbon curls. Toast sesame seeds for richer flavor. Adjust vinegar and sweetener to your taste. Keep dressing separate if prepping ahead to maintain crunch. Avoid cutting ribbons too thin or dressing too early.

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