Refreshing Carrot Ribbon & Cucumber Salad
Bright, crisp, and full of flavor this easy side dish brings the crunch and the heat. When it’s too hot to cook or you just want something light, this Carrot Ribbon & Cucumber Salad is the answer. With vibrant vegetables and a zippy dressing that’s equal parts savory, sweet, and spicy, it’s a dish that tastes as beautiful as it looks. The combination of cool, crunchy cucumbers and tender carrot ribbons gives it that perfect balance of texture, while the chili oil brings a gentle heat that lingers in the best way.
This salad comes together in just 15 minutes but tastes even better after sitting in the fridge for a bit, which makes it ideal for meal prep or a make-ahead side. I love keeping a batch on hand to add brightness to grain bowls, pair with hard boiled eggs,, or scoop straight from the container for a midday pick-me-up. It’s clean, hydrating, and nourishing but definitely not boring.
Carrot Ribbon & Cucumber Salad
Ingredients
- 4 Organic Carrots
- 6 Organic English Cucumbers
- 4 Green Onions
- 1/2 package Edamame
- 2 tbsp Sesame Seeds
- 1 tbsp Sesame Oil
- 2 tbsp Rice Vinegar
- 1 tbsp Honey
- 1 tsp Salt
- 2 tbsp Chili Oil
Instructions
- Using a peeler, shave the peeled 4 carrots lengthwise to create thin ribbons. Add them to a large mixing bowl.
- Cut the cucumbers into thin coins and add them to the mixing bowl.
- Cut the green onions thinly on an angle and add to the bowl. Heat up your edamame
- Add the 2 tbsp sesame seeds, 1 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp salt, 2 tbsp chili oil to the bowl and toss together.
- Transfer to a container and store in the fridge. The flavors deepen as it marinates, so it gets even better over the next couple of days.