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Vietnamese Cucumber and Carrot Salad

Vibrant Vietnamese Cucumber and Carrot Salad: Fresh & Crunchy!

This Vietnamese Cucumber and Carrot Salad is a refreshing, crisp delight perfect for barbecues and light lunches.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vietnamese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 Cucumbers Firm and crisp
  • 2 Carrots Shredded or julienned
For the Dressing
  • 2 tablespoons Rice vinegar Or substitute with apple cider vinegar
  • 2 tablespoons Oil Neutral oil like vegetable or canola
  • 1 tablespoon Sugar Adjust to taste
  • Salt To taste
  • Pepper To taste
Optional Add-ins
  • Fresh Herbs Cilantro or mint
  • Nuts Peanuts or cashews

Equipment

  • Mixing Bowl
  • whisk
  • Salad Tongs

Method
 

Preparation Steps
  1. Wash the cucumbers and carrots under cold water. Slice the cucumbers thinly or julienne them. Peel and shred or julienne the carrots.
  2. In a small bowl, whisk together rice vinegar, oil, and sugar until well blended and sugar is dissolved. Season with salt and pepper.
  3. In a large bowl, combine cucumbers and carrots. Drizzle the dressing over and toss until coated.
  4. Let the salad chill in the refrigerator for about 10-15 minutes to let the flavors meld.
  5. Before serving, add fresh herbs and nuts if desired.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

For maximum freshness, consume the salad quickly or store the dressing separately until serving.

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