Vietnamese Cucumber and Carrot Salad
A bright and tangy salad made with crisp cucumber and sweet carrot ribbons, perfect for pairing with grilled proteins or cold noodles.
Ingredients
Veggies
- 1 piece cucumber
- 2 pieces carrots
Sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Spices
- chili flakes (optional)
Toppings
- Fresh cilantro for garnish
Instructions
Preparation
- Julienne the cucumber and carrots into thin matchsticks so they toss easily.
- In a bowl, mix rice vinegar, sugar, soy sauce, and sesame oil until the sugar is dissolved.
- Add the julienned vegetables to the dressing.
- Toss until the vegetables are well coated and evenly dressed.
- Garnish with fresh cilantro and chili flakes if desired, then serve chilled or at room temperature.
Notes
Slice veggies uniformly for the best texture and presentation. Chill for 10–15 minutes before serving so flavors meld. Adjust sugar and rice vinegar to taste for sweeter or tangier notes. Store in an airtight container up to 3 days, but toss again before serving.