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Chilled Carrot and Cucumber Salad

This salad combines thinly sliced carrots and cucumbers tossed with a tangy lemon-garlic dressing. The vegetables maintain a crisp, refreshing texture and are garnished with fresh herbs and sesame oil, resulting in a vibrant, cool dish suitable for sunny days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 2 medium carrots peeled and thinly sliced
  • 1 large cucumber thinly sliced
  • 2 tablespoons fresh lemon juice about half a lemon
  • 1 clove garlic minced
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh mint chopped, optional
  • Salt and pepper to taste

Equipment

  • Vegetable peeler or sharp knife
  • Mixing bowl
  • Small whisk or fork
  • Serving platter or bowl

Method
 

  1. Peel and thinly slice the carrots using a vegetable peeler or sharp knife. Place the slices in a large mixing bowl.
  2. Wash and thinly slice the cucumber, then add it to the bowl with the carrots.
  3. In a small bowl, whisk together the lemon juice, minced garlic, sesame oil, and a pinch of salt and pepper until well combined. This creates a bright, tangy dressing with a fragrant aroma.
  4. Pour the dressing over the sliced vegetables in the large bowl and toss gently to coat all the pieces evenly. You should see the vegetables glistening and absorbing the flavorful dressing.
  5. Finely chop the fresh mint and sprinkle it over the salad, then give everything one final gentle toss to distribute the herbs.
  6. Transfer the salad to a serving platter or bowl, then serve immediately for maximum crunch and freshness. Enjoy the vibrant textures and tangy flavors!