This Cucumber carrot salad is packed with flavor and wholesome ingredients. It is easy to make, light and refreshing and makes a great tasting side dish with just a few ingredients tossed in the most amazing asian peanut dressing.
- 1 large seedless cucumber, julienned or ribboned
- 4 carrots, peeled, julienned or ribboned
- ½ cup roasted peanuts, chopped
- 1 shallot or 2 spring onions, finely sliced (optional)
- Sesame seeds and fresh cilantro for serving
- ¼ cup peanut butter, all natural crunchy or smooth
- 1 small lime, juiced
- 1 garlic clove, minced
- 1 tablespoon ginger, peeled and grated
- 1 tablespoon honey or maple syrup
- ½ teaspoon chili flakes, or more to taste
- salt and ground black pepper to taste
- 1-2 tablespoons water, to thin out the dressing
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Stir together all the ingredients for the dressing in a small bowl. Thin out with more waters as needed but the dressing should be pretty thick. the cucumbers will relish a lot of liquids that will make the salad watery if the dressing is too thin.
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Wash and peel the carrots. Using a Julianne peeler, shred the carrot and then the cucumber. For the cucumber, discard the middle with the seeds. If you don't have a julienne peeler, a normal vegetable peeler can be used to make thin, ribboned slices instead.
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Add the cucumbers and carrots to a bowl. Gently toss everything together and top with some sesame seeds, chopped peanuts and some fresh cilantro leaves.