Ingredients

Scale

2 English cucumbers, thinly sliced (or 6–7 medium pickling cucumbers)

1 medium carrot, grated

1/4 cup red onion, thinly sliced

1 tsp fresh ginger, grated on a microplane

1 clove garlic, minced

2 tbsp coconut aminos (or tamari for gluten-free)

1 tsp sesame oil

1/2 tsp apple cider vinegar

1/2 tsp fish sauce (optional)

1 tbsp sesame seeds

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Instructions

1-Salt the cucumbers: Salt the sliced cucumbers and let sit for 10-15 minutes, then rinse and pat dry.

2-Combine the vegetables: Place salted cucumbers, grated carrot, and red onion in a large bowl.

3-Make the dressing: Whisk together ginger, garlic, coconut aminos, sesame oil, apple cider vinegar, and fish sauce (if using).

4-Toss the salad: Pour dressing over vegetables and toss until evenly coated.

5-Serve: Top with sesame seeds and serve immediately, or chill for 30 minutes.

Last Step:

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Notes

🧂 Don’t skip salting the cucumbers — it draws out excess water and keeps the salad crisp and crunchy.
🥒 English or Persian cucumbers work best with their thin skin and firm texture; no peeling needed.
🥡 Make ahead: prep veggies and dressing separately up to 24 hours in advance, then toss just before serving.

Author: Ruby Bennett
Prep Time: 10 minutes
Chill Time (optional): 30 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-Cook
Cuisine: Asian
Diet: Paleo, Whole30, Keto, Gluten-Free

Nutrition

Serving Size: 1 cup
Calories: 43
Sugar: 3g
Sodium: 250mg
Fat: 2g
Saturated Fat: 0.3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 1g
Cholesterol: 1mg