Cucumber Carrot Salad

5 from 2 votes

Tossed in a lightly creamy peanut dressing, this easy cucumber carrot salad is fresh and crisp with chopped peanuts, cilantro and scallions.

Prep Time10

Total Time10

Course: Salad

Cuisine: Asian

Diet: Vegan

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound English cucumbers, trimmed and thinly sliced into rounds
1 cup shredded carrots
2 scallions, thinly sliced
1/4 cup chopped roasted peanuts
2 tablespoons chopped cilantro plus more for serving

For dressing

1 tablespoon minced ginger
1 garlic clove, minced
2 tablespoons smooth peanut butter
1 lime, juice
2 tablespoons low-sodium soy sauce
Pinch of kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil

Instructions

In a large bowl, combine the cucumbers, carrots, scallions, peanuts and cilantro.
To make the dressing, whisk the ginger, garlic, peanut butter, lime juice, soy sauce, salt, pepper and olive oil in a small bowl.
Drizzle the dressing into the salad. Toss to combine.

Notes

You can store leftovers in the fridge up to 3 days in an airtight container. The cucumbers may lose some of their crispness.

If you're planning to save part of the salad, then don’t dress that portion. You can store the extra dressing in a jar. Let it sit at room temperature for 15 minutes before tossing it with the salad.

Nutrition