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A fork lifting a bite of creamy sesame cucumber carrot salad garnished with black sesame seeds from a clear glass container.

Creamy Sesame Cucumber Carrot Salad

A refreshing, crunchy, Mediterranean-inspired side dish featuring ribboned English cucumbers and carrots tossed in a light Greek yogurt sesame dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 135
Ingredients Method Notes

Ingredients
  

Vegetable Base:
  • - 2 large English cucumbers thinly sliced into rounds or spiralized into ribbons
  • - 2 medium carrots peeled and julienned or spiralized into thin ribbons
  • - 2 green onions / scallions finely chopped
Creamy Sesame Dressing:
  • - 2 tbsp plain full-fat Greek yogurt
  • - 1 tbsp olive-oil mayonnaise
  • - 1 tsp extra virgin olive oil
  • - 1 tbsp rice vinegar
  • - 1 tsp toasted sesame oil
  • - 1 tsp low-sodium soy sauce or tamari gluten-free
  • - 1 tsp honey or maple syrup
  • - 1/4 tsp garlic powder
Garnishes:
  • - 1 tbsp white sesame seeds
  • - 1 tbsp black sesame seeds divided
  • - Fresh parsley or dill finely minced, optional

Method
 

  1. Prepare Veggies: Wash cucumbers and carrots thoroughly. Use a spiralizer, mandoline, or Y-peeler to create long ribbon strands or thin slices. Finely chop the green onions.
  2. Remove Moisture: Place cucumber ribbons in a colander, sprinkle with a pinch of salt, and let rest for 5 minutes. Gently pat thoroughly dry with paper towels.
  3. Whisk Dressing: In a small bowl, vigorously whisk together the Greek yogurt, olive-oil mayonnaise, extra virgin olive oil, rice vinegar, toasted sesame oil, soy sauce (or tamari), honey, and garlic powder until smooth.
  4. Toss Salad: In a large bowl, combine cucumber ribbons, carrots, and half of the green onions. Pour dressing over top and fold gently until vegetables are evenly coated.
  5. Add Texture: Fold in white sesame seeds and half of the black sesame seeds.
  6. Chill & Garnish: Transfer to a clear storage container and refrigerate for 10 minutes. Top with remaining black sesame seeds and green onions before serving.

Notes

- Always salt and dry English cucumbers to prevent a watery dressing.
- Can be prepped up to 3 days in advance if dressing and vegetables are stored separately.