Asian Cucumber & Carrot Salad
I’m on a bit of an Asian inspired recipe trend the last few days. I had a delicious Asian meal with beef and broccoli, pineapple fried rice and this really delicious cucumber and carrot salad. This salad is a great way to add flavor, color and texture to your meal. It’s so easy to prepare and is refreshing for the hot summer days. It’s a perfect way to use some of the fresh produce that’s available now, either from your own garden, or from a local market. It makes a wonderful side dish, or can be used as an appetizer for a meal of grilled chicken, pork or fish.

Asian Cucumber & Carrot Salad

A colorful and refreshing summer salad full of flavor and fiber.


  • 1 large English cucumber
  • 2 medium carrots, peeled
  • 2 Tbsp rice vinegar
  • 1 Tbsp cider vinegar
  • 1 tsp water
  • 1/2 tsp sugar
  • 1/s tsp sesame oil
  • 1 Tbsp sesame seeds


  1. Use a knife or peeler to shred or peel long strips of the cucumber and carrot.
  2. Combine in a bowl and mix.
  3. In a small bowl, combine the rice and cider vinegar, water, sugar and oil. Mix well.
  4. Pour the dressing over the cucumber and carrot mixture. Mix well.
  5. Refrigerate until serving.
  6. Serve chilled and garnished with sesame seeds.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Gluten free

Number of servings (yield): 4

Culinary tradition: Chinese

Calories: 55

Fat: 2

Protein: 1.5

Entire serving makes 4 servings.

Serving size is 2/3 cup.

Each serving = 2 Smart Points/1 Point

PER SERVING: 55 calories; 2g fat; .36g saturated fat; 12g carbohydrates; 3.4g sugar; 1.5g protein; 2g fiber



    • Wendy Zitzman Reply

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  1. this sounds delicious! I’m looking for healthy dishes that are new, I’ve gotten so bored with the same old things; this entire blog will be a new go-to for my weekly menus!

    • I’m having a problem getting the “printer friendly” button to work. Any suggestions? This recipe sounds really good but having a hard time getting it to print out.

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