Asian-Style Vegetable Salad

Cucumber, Carrot and Green Onion Salad with Ginger Teriyaki Dressing

© Lynn Smythe

Jul 16, 2009

Create this cold cucumber and carrot salad on a hot summer day, as no cooking is required to create the vegetarian side dish. Asian-style vegetable salad with ginger teriyaki dressing is a terrific item to serve at picnics, bar-be-ques and other summertime celebrations.

Asian-style vegetable salad can be served along with other Asian-style dishes such as Thai-Style Meatballs with Spicy Peanut Sauce. For a light lunch, serve the Asian-style vegetable salad along with a basket of rolls and an ice cold drink, such as a minty, iced tea. A smaller portion of the salad can be served as a first course at dinner.

Ingredients for Asian-Style Vegetable Salad

• 1 large, seedless cucumber - skin left on, sliced thin
• 2 teaspoons salt
• 2 cups shredded carrot
• 1/4 cup sliced green onion tops
• 1 tablespoon sesame seeds
• 1/3 cup ginger teriyaki dressing - recipe follows

Directions for Asian-Style Vegetable Salad

1. Add the sliced cucumbers to a large mixing bowl.
2. Sprinkle the salt over the cucumbers, and mix to evenly coat all the cucumbers with the salt.
3. Set aside the bowl of cucumbers for 30 minutes.
4. Place the salted cucumbers into a colander and rinse with cool water.
5. Drain all the water off the cucumbers and pat dry with a clean cloth.
6. Add the prepared cucumbers to a large bowl.
7. Stir in the carrots and green onion.
8. Toss the salad with 1/3 cup of the ginger teriyaki dressing.
9. Sprinkle the sesame seeds over the top of the salad.
10. Store in the refrigerator until ready to serve.

Ingredients for the Ginger Teriyaki Dressing

• 1/3 cup teriyaki sauce
• 1 tablespoon toasted sesame oil
• 1/3 cup vegetable oil
• 1 teaspoon grated fresh ginger root
• 1 clove garlic - minced
• 2 tablespoons rice vinegar
• 1/3 cup granulated sugar
• 1/4 cup water

Directions for the Ginger Teriyaki Dressing

1. Add all the ingredients to a small bowl and whisk well, until the sugar is thoroughly dissolved.
2. This recipe makes approximately 1 cup of dressing.
3. Use 1/3 cup of the dressing to dress the Asian-style vegetable salad.
4. Leftover dressing can be stored in the refrigerator for up to 1 month.

Recipe Tips and Suggestions

1. The bottom, whiter portion of green onion has a more pronounced onion flavor than the green tops.The green top portion, which has a milder onion, or even chive-like flavor, can be used as a garnish on top of salads. Use the milder, top portion of the green onion in this recipe.

2. A mandoline is a useful kitchen gadget to have on hand to quickly cut a variety of vegetables into thin slices. Mandoline's can be purchased from kitchen supply stores, and the kitchen section of larger department stores.

Asian-Style Vegetable Salad

Sliced Cucumbers

Fresh Ginger Root with Green Onions

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