Name: Carrot and Cucumber Salad with Spicy Miso Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 medium carrots, peeled; 1 large English cucumber (or 3-4 Persian cucumbers); 2 green onions; 1 tbsp soy sauce; 1 tbsp sweet white miso paste; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp honey; 1 tsp fresh ginger, grated; 1 small garlic clove, minced; 1/2 tsp red chili flakes (optional for heat); 1/2 tsp lime zest; 1 tbsp cilantro, chopped; 1 tbsp sesame seeds (black and white, optional)

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Introduction

This refreshing carrot and cucumber salad is bright, crunchy, and packed with flavor. Tossed in a spicy, tangy dressing, it makes a perfect side dish or light snack to awaken your taste buds.

The dish shows a white round plate filled with a fresh salad made of about two layers. The bottom layer is thin orange carrot sticks spread out across the plate. On top, there are several bright green cucumber slices that look juicy and fresh. The salad is sprinkled with small white and black sesame seeds and tiny green cilantro leaves, adding texture and color contrast. There are small bits of sauce with a reddish-brown color dripped lightly on the salad. A silver fork rests on the edge of the plate on the right side. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium carrots, peeled
1 large English cucumber (or 3-4 Persian cucumbers)
2 green onions
1 tbsp soy sauce
1 tbsp sweet white miso paste
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp honey
1 tsp fresh ginger, grated
1 small garlic clove, minced
1/2 tsp red chili flakes (optional, add more for extra heat)
1/2 tsp lime zest
1 tbsp cilantro, chopped
1 tbsp sesame seeds (optional, use black and white for a pretty contrast)

Instructions

Step 1: Prepare the vegetables by slicing the carrots, cucumber, and green onions thinly using a mandoline or a sharp knife for even, crisp pieces.
Step 2: Whisk together the soy sauce, sweet white miso paste, rice vinegar, sesame oil, honey, grated ginger, minced garlic, red chili flakes (if using), and lime zest in a small bowl to make the dressing.
Step 3: Pour the dressing over the sliced vegetables and toss well to coat everything evenly.
Step 4: Sprinkle the salad with chopped cilantro and toasted sesame seeds before serving for added flavor and texture.

Tips & Variations

Use Persian cucumbers for a milder taste and thinner skins that don’t require peeling.
Toast sesame seeds in a dry pan for a few minutes to bring out their nutty flavor.
For a vegan version, substitute honey with maple syrup or agave nectar.
Add thinly sliced red bell pepper or radishes for extra color and crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables will stay crisp, but dressing may cause slight wilting over time. Toss gently before serving again. For best freshness, dress the salad just before serving.

How to Serve

A white round plate holds a fresh cucumber and carrot salad with two main layers: the bottom layer is thin, bright orange carrot sticks arranged loosely, topped by round, translucent green cucumber slices with some green onion slices scattered among them. The salad is drizzled with a light brown dressing and sprinkled with white and black sesame seeds, and small green herb leaves. A gold fork rests at the bottom right edge of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the vegetables in advance and keep them refrigerated separately. Toss with dressing just before serving to keep the salad crisp.

What can I use if I don’t have sweet white miso paste?

If sweet white miso paste is unavailable, you can replace it with regular miso paste or omit it altogether; the dressing will still be flavorful but less rich.