Cucumber Carrot Salad with Carrot Ginger Dressing


In the summer many times I am craving something refreshing, not heavy to eat. Although, I do get tired of salads. This carrot cucumber salad is welcomed new addition to my summer time rotation. The vegetables are crunchy and refreshing. The dressing is spicy and sweet all at the same time. This is a great dish to serve poolside or after a day outside.

Cucumber Carrot Salad with Carrot Ginger Dressing


  • 5 large carrots, peeled and shaved into thin strips

  • 1 large cucumber (or two smaller), skin peeled and discarded, shaved into thin strips

  • 1/2 tbsp sesame seeds


  • 3 medium carrots, peeled, and coarsely chopped

  • 1/2 cup chickpeas, drained

  • 1/2 cup olive oil

  • 1 tsp honey

  • 1 tsp Prince of Peace Honey Ginger Crystals

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp cayenne pepper


  1. Place all the ingredients for the dressing into a blender. Blend until smooth.

  2. Place the cucumber and the carrot shavings on a platter or in a bowl. Drizzle desired amount of dressing and sesame seeds over top.

RECIPE NOTES: This recipe also works if you decide to slice or dice the vegetables. It is just a matter of presentation. I used a mandolin to get long strips. You could also use a wide vegetable peeler keeping the same pressure from top to bottom when peeling.