This Cucumber & Carrot Noodle Salad is a crisp and refreshing blend of fresh cucumbers and carrots, tossed in a zesty sesame-soy dressing. This salad is a colorful twist on Korean cucumber salad, makes a refreshing lunch or a light snack.
This zesty Cucumber & Carrot Noodle Salad is a playful twist on a Korean Cucumber Salad, jazzed up with colorful veggies and noodles for a meal that's as easy to make as it is refreshing to eat. It's a feast for the eyes and the taste buds, guranteeing a crunchy, vibrant delight with minimal cleanup—perfect for those laid-back, flavor-packed days!
For more salad recipes, check out Vietnamese Mango Salad, Glass Noodle Salad and Gado Gado Tempeh Salad!
Ingredients
The recipe uses the following ingredients:
- Cucumber: Adds a crisp and refreshing element to the salad, providing a hydrating base.
- Carrot: Brings a sweet and earthy flavor, along with a vibrant orange color, enhancing the visual appeal of the dish.
- Scallion: Provides a mild onion flavor and a pop of green color, adding freshness to each bite.
- Soy sauce: Infuses the salad with a savory umami taste, balancing the sweetness and acidity of the other ingredients.
- Rice vinegar: Offers a tangy and slightly sweet flavor, enhancing the overall brightness of the salad.
- Sesame seeds: Add a nutty crunch and a hint of richness, complementing the sesame oil in the dressing.
- Sesame oil: Contributes a deep, toasty flavor and a silky texture to the dressing, tying all the ingredients together.
- Ginger paste: Provides a warm and spicy kick, along with a fragrant aroma that elevates the salad's overall taste profile.
- Garlic: Adds a pungent and robust flavor, enhancing the savory notes of the dish.
- Maple syrup: Offers a natural sweetness that balances out the acidity of the vinegar, creating a harmonious flavor profile.
- Red pepper flakes: Introduce a subtle heat, adding a spicy kick to the salad for those who enjoy a touch of heat.
- Noodles: Serve as a hearty and filling component, transforming the salad into a complete and satisfying meal.
Instructions
Thinly slice the cucumber. Peel the carrot and cut into thin ribbons using a knife or a peeler.
Add the cucumber and carrot to a jar.
Add the soy sauce, rice vinegar, sesame seeds, peanut butter, sesame oil, minced ginger, garlic, red pepper flakes, maple syrup, chopped scallion to the jar.
Close the lid and shake vigarously to mix.
Cook the instant noodles according to package instructions. Drain and rinse.
Add the noodles to the jar and shake to mix well again.
Serve in a plate and enjoy!
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Cucumber and Carrot Noodle Salad
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
This Cucumber & Carrot Noodle Salad is a crisp and refreshing blend of fresh cucumbers and carrots, tossed in a zesty sesame-soy dressing. This salad is a colorful twist on Korean cucumber salad, makes a refreshing lunch or a light snack.
Ingredients
- 1 cucumber, thinly sliced
- 1 carrot, peeled
- 1 scallion, thinly sliced (both the whites and greens)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tsp ginger paste
- 1 clove of garlic, pressed
- 1 tbsp maple syrup or sugar
- 1 tsp of red pepper flakes
- 1 serving noodles
Instructions
- Thinly slice the cucumber. Peel the carrot and cut into thin ribbons using a knife or a peeler.
- Add the cucumber and carrot to a jar.
- Add the soy sauce, rice vinegar, sesame seeds, peanut butter, sesame oil, minced ginger, garlic, red pepper flakes, maple syrup, chopped scallion to the jar.
- Close the lid and shake vigarously to mix.
- Cook the instant noodles according to package instructions. Drain and rinse.
- Add the noodles to the jar and shake to mix well again.
- Serve in a plate and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Meal
- Method: mixing
- Cuisine: Asian, Korean-inspired
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