1-First Step: Preparation and Vegetable Prep

Start by washing all vegetables thoroughly under cool running water. For the cucumbers, you have the option to leave the skin on for extra texture and nutrients or peel them if you prefer a smoother consistency. If using English cucumbers, the skin is tender enough to leave on, but regular cucumbers might benefit from peeling.

For maximum crispness, chill your cucumbers and carrots in the refrigerator for about 30 minutes before preparation. This simple step makes a noticeable difference in the final texture of your salad.

2-Second Step: Cutting the Vegetables

Slice the cucumber into half-moons by cutting it in half or thirds lengthwise, then slicing across. This shape provides the perfect bite-sized pieces that hold the dressing well. If your cucumbers have large seeds, you can remove them before slicing, though English and Persian cucumbers typically have small, edible seeds.

Peel the carrots and cut them into matchsticks or julienne style using a knife or a julienne peeler. For the best eating experience, aim for uniform thickness about 1/8 inch thick. This helps the carrots maintain their crunch without being too difficult to chew. Don’t cut the carrots too thick, or they will be hard to eat and won’t absorb the dressing as well.

Slice the green onions thinly, including both the white and green parts for maximum flavor and color.

3-Third Step: Making the Dressing

In a small bowl or jar, whisk together 2 tablespoons soy sauce (or tamari/coconut aminos), 2 tablespoons rice vinegar (or apple cider vinegar/white wine vinegar), 1 tablespoon neutral oil such as avocado oil, 1 teaspoon toasted sesame oil, 1 teaspoon Dijon mustard, 1 clove of minced garlic, and 1 tablespoon honey.

Whisk vigorously until all ingredients are well combined and the dressing has emulsified slightly. If you’re making this ahead of time, you can store the dressing in a sealed container in the refrigerator for up to a week. Give it a good shake or whisk before using, as separation may occur.

4-Fourth Step: Assembling the Salad

In a large mixing bowl, combine the sliced cucumbers, julienned carrots, and sliced green onions. Season with a pinch of salt and pepper to bring out the natural flavors of the vegetables.

Pour the dressing over the vegetable mixture and toss gently but thoroughly to make sure all pieces are evenly coated. The salad should have a glossy appearance from the dressing without being drowned in liquid.

Sprinkle sesame seeds on top for garnish and an extra layer of nutty flavor and crunch.

5-Final Step: Serving

Serve the salad immediately for the best texture and flavor. The vegetables will be at their crispest, and the dressing will perfectly balance without making the salad watery.

If you need to prepare elements ahead of time, you can chop the carrots and scallions and make the dressing up to 4 hours in advance. Store them separately in airtight containers in the refrigerator. Cut the cucumbers and toss everything together right before serving to maintain the perfect crunch.

This salad makes a wonderful side dish for grilled meats, fish, or can be a light lunch on its own. It’s particularly good alongside Asian-inspired dishes or as part of a larger meal with multiple sides.