There is nothing quite as refreshing and vibrant as a crisp salad that wakes up your palate instantly, and the Cucumber and Carrot Salad with Soy-Vinegar Dressing Recipe does exactly that. This simple yet flavorful dish combines the cool crunch of fresh cucumber and sweet carrot ribbons with a zesty, tangy dressing that perfectly balances savory soy sauce, mild acidity from vinegar, and a subtle hint of spice. Whether you’re looking for a light lunch companion or a zingy side to your dinner, this salad brings together colors, textures, and tastes that feel both comforting and exciting every time.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Cucumber and Carrot Salad with Soy-Vinegar Dressing Recipe lies in its straightforward and wholesome ingredients. Each component plays a vital role in creating that perfect harmony of flavors – from the crisp vegetables to the well-balanced dressing that ties everything together beautifully.
- Cucumber: The star of the dish, offering refreshing crunch and moisture that keeps the salad light and hydrating.
- Salt: Draws out excess water from the cucumber, ensuring the salad won’t be soggy and intensifies the vegetable’s flavor.
- Carrot: Adds sweetness, vibrant color, and a subtle earthy texture to contrast the cucumber’s crispness.
- Green onions: Bring a mild, sharp bite that enhances the overall freshness of the salad.
- Olive oil: Provides richness and a silky coating that gently balances the acidity in the dressing.
- Sugar: Smooths out the sharpness of vinegar and soy sauce with a touch of sweetness.
- Soy sauce: Deepens the flavor with savory umami notes, making the salad deliciously addictive.
- Paprika: Adds mild warmth and a hint of smokiness to elevate the dressing.
- Tienchi ginseng (Panax notoginseng): An intriguing and healthful ingredient that lends subtle earthy bitterness and complexity.
- Apple cider vinegar (or rice vinegar): Brings the bright acidity needed to lift the salad’s flavor profile and make it zing.
How to Make Cucumber and Carrot Salad with Soy-Vinegar Dressing Recipe
Step 1: Prepare the Cucumbers
Start by slicing the cucumber into thin rounds or half-moons, depending on your preference. Sprinkle the slices generously with salt and let them rest for about 10 minutes. This resting time draws out excess moisture so the salad maintains a crisp texture without becoming watery—a simple trick that makes all the difference.
Step 2: Slice the Carrots and Green Onions
While the cucumbers are resting, finely slice the carrot and green onions. Thin ribbons or matchsticks work wonderfully for the carrot, providing just the right amount of crunch and sweetness in every bite. The green onions add a gentle zingy freshness, so be sure to include both the white and green parts for the best flavor.
Step 3: Whisk the Dressing
In a small bowl, combine olive oil, sugar, soy sauce, paprika, tienchi ginseng powder, and apple cider vinegar (or rice vinegar). Whisk them together until the sugar dissolves and the dressing becomes smooth and well incorporated. This harmonious blend is what gives the salad its signature tangy-sweet-salty character.
Step 4: Toss Everything Together
Drain any liquid released by the cucumbers. Toss the cucumber, carrot, and green onions in a large bowl, then drizzle the dressing evenly over the vegetables. Use tongs or salad servers to toss gently but thoroughly, ensuring every bite gets coated in those vibrant, savory flavors.
Step 5: Chill and Serve
Let the salad chill in the refrigerator for at least a few minutes before serving. This allows the flavors to meld and deepen, giving you that perfectly balanced taste – crisp, tangy, and satisfying with each refreshing forkful.
How to Serve Cucumber and Carrot Salad with Soy-Vinegar Dressing Recipe
Garnishes
Enhance the presentation and taste with subtle garnishes like toasted sesame seeds for an added nutty crunch or finely chopped fresh herbs such as cilantro or parsley to add brightness. A sprinkle of crushed red pepper flakes can deliver a gentle kick if you like a bit of heat. These touches make the salad not only prettier but also more exciting to the palate.
Side Dishes
This salad pairs beautifully with dishes like grilled chicken, steamed fish, or even hearty bowls of rice for a complete meal. Its bright acidity and light texture cut through richer or heavier mains, making it a refreshing foil and boosting the overall dining experience. It’s also a wonderful addition to any picnic or potluck spread.
Creative Ways to Present
For something a little different, consider serving this salad in small glass jars for portable, individually portioned lunches. You can also arrange the vegetables on a large platter artistically and drizzle the dressing just before serving for a more dramatic presentation. Adding edible flowers or thin slices of radish on top will amp up the visual appeal while keeping the flavors fresh and delightful.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Cucumber and Carrot Salad with Soy-Vinegar Dressing Recipe in an airtight container in the refrigerator for up to two days. Keep in mind that the vegetables will release some water over time, so it’s best enjoyed fresh or within this short time frame to retain that crisp texture.
Freezing
Freezing this salad is not recommended, as the cucumbers and carrots will lose their crunch and become mushy once thawed. It’s best to prepare the salad fresh or store it refrigerated for quick enjoyment.
Reheating
This salad is meant to be served chilled, so reheating is unnecessary. If you want to enjoy it again, simply toss the salad to redistribute the dressing and add a sprinkle of fresh herbs or a splash of vinegar to brighten it up before serving cold.
FAQs
Can I use other types of vinegar in the dressing?
Absolutely! While apple cider or rice vinegar works best for their mild acidity, you can experiment with white wine vinegar or even lemon juice if that’s what you have on hand. Just be sure to adjust the amounts to taste so the salad remains balanced.
What if I don’t have tienchi ginseng powder?
That’s perfectly fine. The tienchi ginseng adds a unique earthy note, but omitting it won’t drastically affect the salad’s flavor. You can substitute with a pinch of ground ginger or simply leave it out for a slightly simplified but still delicious dressing.
How can I make the salad spicier?
To kick up the heat, add some sliced fresh chili, red pepper flakes, or a dash of chili oil to the dressing before tossing. This will complement the soy-vinegar flavors and create an exciting spicy twist.
Can this salad be made vegan?
This salad is naturally vegan as it contains no animal products and features plant-based ingredients throughout, making it a fantastic option for plant lovers seeking fresh and flavorful dishes.
Is this salad suitable for meal prep?
Yes, you can prepare the vegetables ahead of time and store them separately from the dressing. Mix them together right before eating to maintain maximum crispness and freshness.
Final Thoughts
If you’re craving a dish that’s refreshingly light but bursting with flavor, the Cucumber and Carrot Salad with Soy-Vinegar Dressing Recipe is an absolute must-try. Its simple ingredients come together to create something greater than the sum of their parts, delivering crunch, tang, and a subtle hint of intrigue with every bite. Trust me, once you make it, this salad will quickly become one of your favorite go-to recipes for any season or occasion.
Print
Cucumber and Carrot Salad with Soy-Vinegar Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
A refreshing and light cucumber salad featuring crunchy cucumber, carrot, and green onions tossed in a tangy and flavorful dressing made with olive oil, soy sauce, apple cider vinegar, and a hint of tienchi ginseng powder. Perfect as a healthy side dish or a quick snack.
Ingredients
Vegetables
- 1 cucumber
- 1 carrot
- 2 green onions
- Salt, to taste
Dressing
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- ½ teaspoon paprika
- 1 teaspoon tienchi ginseng (Panax notoginseng) powder
- 1 tablespoon apple cider vinegar (or rice vinegar)
Instructions
- Prepare the cucumber: Slice the cucumber thinly and sprinkle it with salt. Let it sit for about 10 minutes to draw out the excess water, which will keep the salad crisp and prevent it from becoming watery.
- Chop the other vegetables: Finely slice the carrot and green onions, then add them to the drained cucumber slices to combine the fresh vegetable flavors.
- Make the dressing: In a small bowl, whisk together olive oil, sugar, soy sauce, paprika, tienchi ginseng powder, and apple cider vinegar (or rice vinegar) until the sugar is dissolved and the dressing is well blended.
- Toss the salad: Pour the prepared dressing over the mixed vegetables and toss gently to coat all the ingredients evenly with the flavorful dressing.
- Chill and serve: Refrigerate the salad for a few minutes to allow the flavors to meld together, then serve chilled as a refreshing side dish or snack.
Notes
- Salting the cucumber is essential to remove excess moisture and keep the salad crisp.
- Tienchi ginseng powder adds a unique, earthy flavor and can be substituted with a mild herbal powder if unavailable.
- Adjust sugar and soy sauce quantities to your preferred balance of sweetness and saltiness.
- Serve immediately after chilling; the salad is best enjoyed fresh.
