1-First Step: Chill and prep the vegetables For the best crunch, chill the cucumber and carrots before you start. Cold vegetables stay crisp longer and make the salad taste extra refreshing. Wash everything well, then peel the carrots and slice the green onions. Slice the English cucumber in half or thirds, depending on its size. Then slice each piece in half lengthwise and cut into half-moons. If you are using Persian cucumbers, you can slice them into thin rounds or half-moons without peeling. Place the chopped cucumber on paper towels with a pinch of salt. This helps pull out extra moisture, which keeps the salad from turning watery too quickly.

2-Second Step: Cut the carrots into thin pieces Peel 4 to 5 carrots and cut them into matchsticks or julienne slices. Thin pieces work best because they mix well with the cucumber and soak up the dressing more evenly. Try not to cut the carrots too thick, since thicker pieces can feel hard next to the softer cucumber slices. If you want to save time, you can use a julienne peeler or the julienne side of a box grater. Either way, keep the pieces close in size so the salad has a nice texture in every bite.

3-Third Step: Mix the dressing In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon avocado oil, 1 teaspoon toasted sesame oil, 1 teaspoon Dijon mustard, 1 minced clove garlic, 1 tablespoon honey, salt, and pepper. Keep whisking until the honey and mustard blend into the liquids and the dressing looks smooth. The dressing should taste salty, tangy, slightly sweet, and a little nutty. If you like a stronger vinegar flavor, add a tiny splash more. If you want a softer taste, add a touch more honey. This flexible dressing is one reason this cucumber carrot salad recipe works so well for many families.

4-Fourth Step: Combine everything in a bowl Move the cucumber, carrots, and sliced green onions into a medium bowl. Season the vegetables with a little more salt and pepper if needed. Then pour the dressing over the top and toss gently until everything is coated. Be gentle while tossing so the cucumber slices stay intact and the carrots keep their shape. You want the salad to look fresh and bright, not soggy. If the bowl seems crowded, use a larger bowl so the dressing can coat the vegetables evenly.

5-Final Step: Finish and serve right away Sprinkle 1 teaspoon sesame seeds on top before serving. The seeds add a mild crunch and make the salad look more finished. Serve it immediately for the crispest texture and freshest flavor. This salad is best eaten soon after mixing, since cucumbers naturally release water over time. If you are serving it with a bigger meal, make it just before dinner. That way the vegetables stay crisp and the dressing tastes bright.