Asian cucumber and carrot salad with cilantro

4 servings

10 minutes

Asian cucumber and carrot salad with cilantro is a vibrant and refreshing dish of Pan-Asian cuisine that combines the sweetness of carrots, the juiciness of cucumbers, and aromatic cilantro. Its roots can be traced back to Eastern culinary traditions where fresh vegetables are often paired with sweet-sour dressings. The dressing made from rice and cider vinegar with sesame oil adds zest to the salad while sugar softens its taste. A sprinkle of sesame seeds adds a crunchy texture. This salad is perfect as a side dish to main courses or as a light snack on its own. It is especially good in summer when you crave something fresh and invigorating.

Energy value per serving

• Calories: 57.7
• Proteins: 1.6g
• Fats: 2.6g
• Carbohydrates: 7.2g

Ingredients

• Cucumbers: 1 pc
• Carrot: 2 pc
• Coriander: 50 g
• Sesame oil: 0.5 tsp
• Sesame: 2 tsp
• Rice vinegar: 2 tbsp
• Cider vinegar: 1 tbsp
• Sugar: 0.5 tsp
• Water: 1 tsp

Cooking steps

1. Cut the cucumber and carrot into thin strips (like for Korean-style carrots).

   Required ingredients:

   • Cucumbers: 1 piece
   • Carrot: 2 pieces

2. Mix sugar, water, oil, vinegar and dress the vegetables with it.

   Required ingredients:

   • Sugar: 0.5 teaspoon
   • Water: 1 teaspoon
   • Sesame oil: 0.5 teaspoon
   • Rice vinegar: 2 tablespoons
   • Cider vinegar: 1 tablespoon

3. Sprinkle with cilantro and sesame seeds.

   Required ingredients:

   • Coriander: 50 g
   • Sesame: 2 teaspoons