Cucumber Carrot Salad Big Crunch (Printable)

Crisp cucumbers and carrots in a zesty sesame dressing with crushed peanuts for extra crunch. Ready in 15 minutes.

# What You Need:

01 - 2 large cucumbers, sliced or julienned

02 - 3 medium carrots, peeled and julienned

03 - 4 radishes, thinly sliced

04 - 2 scallions, thinly sliced

05 - 2 tablespoons rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 tablespoon soy sauce

08 - 1 teaspoon honey or maple syrup

09 - 1 teaspoon grated fresh ginger

10 - 1 garlic clove, minced

11 - 2 tablespoons roasted peanuts or cashews, roughly chopped

12 - 1 tablespoon toasted sesame seeds

13 - Fresh cilantro or mint leaves

01 - In a large bowl, combine cucumbers, carrots, radishes, and scallions.

02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic until well combined.

03 - Pour the dressing over the vegetables and toss thoroughly to coat evenly.

04 - Let the salad sit for 5 minutes to allow flavors to meld together.

05 - Just before serving, sprinkle with chopped nuts, sesame seeds, and herbs if desired. Serve immediately for maximum crunch.

01 -

Its ready in fifteen minutes flat, perfect for those nights when cooking feels impossible
The vegetables stay crunchy for hours, so you can make it ahead without that sad, wilted salad situation

02 -

I learned the hard way that adding the nuts too early makes them soggy, so save them for the very last moment
The salad actually tastes better after sitting for those five minutes, but eat it within a few hours because the vegetables start releasing water and get limp

03 -

A mandoline makes the vegetable prep go so much faster, but watch your fingers because those blades are sharp
Double the dressing and keep it in a jar in the refrigerator for up to a week, making this salad even faster on busy nights