Ingredients for Thai Carrot Cucumber Salad
- Carrots
- Cucumbers
- Garlic Clove
- Scallions
- Serrano Pepper
- Sugar
- Lime
- Fish Sauce
- Rice Wine Vinegar
- Peanuts
- Mint
- Thai Basil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Carrot Cucumber Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Carrot Cucumber Salad
- Peel and julienne 1 large carrot and 1 cucumber.
- In a medium bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce (or tamari for gluten-free), 1 tablespoon lime juice, 1 teaspoon grated ginger, 1/2 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes (optional).
- Add the julienned carrots and cucumber to the bowl with the dressing. Gently toss to combine.
- Sprinkle with 2 tablespoons chopped fresh cilantro and 1 tablespoon toasted sesame seeds.
- Refrigerate for at least 15 minutes to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
20g
Fat
1g
Carbs
3g