Asian Cucumber Carrot Slaw (2024)

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Recipes » Vegetables » Asian Cucumber Carrot Slaw

This Asian Cucumber Carrot Slaw is a refreshing and simple side dish. Serve it alongside grilled meats, or even in a taco, the crunch and light tang works with many meals.

I would pick the seat closest to the fan. In the sweltering heat, I would feel the breeze on my shoulders as it rotated, ever so slowly, and I could feel each tick of the second hand move in time with the fan. Time seemed to pass more slowly when we visited the Philippines. Or maybe it just felt that way since most of my memories of those trips were from my childhood.

The lace on the table could scarcely be seen, its glass top covered with plates. There may have only been a few of us dining, but many dishes cluttered the tabletop. Bowls of rice, saucy vegetables, glossy noodles, a fresh whole fish, and stews that have been bubbling all morning. Lunch was not a fancy affair, but important, from the main dishes to all the accompaniments that made it just right. Along with each major food group (seafood, vegetables, meats, noodles), there were the pickled vegetables, shredded and cool; the pungent dried shrimp paste, which was better than any salt for the oxtail stew; and the fish sauce in its little saucers, with a red chili gently soaking its heat into the saltiness. A dab of this and a dip of that made the meals complete.

Lunches were a marvel when I visited the Philippines. I loved how this meal was treated with as much reverence as dinner, how a simple sandwich just wouldn’t cut it, nor would simply one entrée. But for me, sometimes it was those little side dishes that stole the show. Those extra bites of flavor and texture.

Asian Cucumber Carrot Slaw

This Asian Cucumber Carrot Slaw is a take on those side dishes my mom continued to make for us back home in New York. Lightly dressed and refreshing, it goes with nearly any grilled meat or fish.

First, julienne cucumbers and carrots and then toss with vinegar, water, sugar, and sesame oil. Add a garnish of sesame seeds and cilantro to this simple salad. The slaw is best served cold, so keep it in the fridge until ready to serve.

I originally shared this recipe on Wayfair.com (or find it below) and hope it brings a bite of freshness to your table this summer.

More Easy Side Dishes

Mandarin Orange Kale Salad
Summer Corn and Nectarine Tabbouleh
Falafel Salad with Lemon Garlic Dressing
Citrus and Avocado Salad with Quick-Pickled Fennel
Quinoa Salad with Roasted Red Beets, Oranges and Pomegranate

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1. 

   Amber 7 years ago

   Salad

   Reply

2. 

   Spencer K 10 years ago

   This salad looks delicious. I can’t wait to make it for my annual labor day party this summer.

   Reply

3. 

   Susan G 10 years ago

   I love the way you’ve shredded the vegetables. I’ve somehow lost my julienne peeler, but will be off to pick up a new one ASAP. So fresh – yum

   Reply

4. 

   Meredith 10 years ago

   Beyond amazing, so fresh and light!

   Reply

5. 

   Simone 10 years ago

   I’ve not visitedge Philippines yet but it’s high on my want list…:) the saladure looks lovely and refreshing…!

   Reply

6. 

   Laura (Tutti Dolci) 10 years ago

   Your slaw looks so refreshing, perfect for hot summer months!

   Reply

7. 

   Kristi Rimkus 10 years ago

   What a beautiful salad – perfect for barbecue season!

   See Also

   Fruit Salad Recipe {with Honey Lime Dressing} - Cooking Classy

   Reply

8. 

   Clean Eater 10 years ago

   My grandmother made something similar to this, and yes, it battles sweltering heat well. Your version looks delicious. I bet it’s full of flavor.

   Reply

9. 

   Jodee Weiland 10 years ago

   This dish looks so fresh and delicious! I love the fact that it would go so well with so many dishes as a side…fish, chicken, and more. Thanks for sharing!

   Reply

10. 

    cheri 10 years ago

    Love this salad, just pinned!

    Reply

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