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This crunchy Carrot and Cucumber Salad comes together in just 10 minutes with a flavorful Asian dressing, making it the perfect simple side dish for summer days.
This crisp and crunchy salad comes together with ribbons of fresh carrots and cucumbers, all tossed in a sesame-soy dressing that’s nutty, slightly sweet, and loaded with Asian-inspired flavors. It’s one of those simple salads you’ll find yourself craving when you want something fresh, easy, and full of fresh veggies and vibrant crunch.
Plus, it’s super versatile—you can throw it together for a quick dinner side or last-minute get-together, and the tasty Asian flavors are a nice break from your usual salads.
Why You Will Love This Carrot and Cucumber Salad
- Fresh and flavorful: Crunchy carrots and crisp cucumbers make every bite refreshing.
- Fast and easy: Made in one bowl with simple steps and ready in just minutes.
- Healthy and light: Made with raw veggies and fresh vegetables—perfect for a clean, refreshing bite.
- Great side dish: Perfect alongside grilled chicken, fish, or Asian-inspired mains.
- Full of Asian flavors: Sesame oil, soy sauce, and rice vinegar give this salad so much flavor with minimal effort.
Ingredients You’ll Need
- Carrots: Shaved into ribbons or thin slices; they add crunch, color, and a natural sweetness.
- Cucumbers: Use English, baby, or Persian cucumbers for their thin skin and crisp texture. Avoid large seedy varieties.
- Rice Vinegar: Adds a light, tangy flavor that balances the sweetness in the dressing.
- Honey: Sweetens the dressing naturally—maple syrup also works well.
- Neutral Oil: Avocado or grapeseed oil keeps the flavors balanced and clean.
- Sesame Oil: A small amount adds deep, nutty flavor that ties it all together.
- Soy Sauce: You can also sub with coconut aminos.
- Sesame Seeds: Add texture and a little nuttiness; white or black seeds work.
- Red Pepper Flakes: Bring gentle heat—adjust to taste.
- Ginger Powder: Adds a subtle warm spice without overpowering.
- Salt & Pepper: Use kosher salt and freshly ground black pepper to taste.
- Green Onions: Sliced thin for fresh flavor and color in every bite.
How to Make Carrot and Cucumber Salad
- Prep the Vegetables: Wash and peel your carrots. Use a julienne peeler, mandoline slicer, or sharp knife to shave the carrots and cucumbers into thin ribbons or rounds. Place in a large bowl and chill while you make the dressing.
- Make the Dressing: In a small bowl, whisk together rice vinegar, honey, neutral oil, sesame oil, soy sauce, red pepper flakes, ginger powder, salt, and black pepper until well combined.
- Toss and Chill: Pour the dressing over the chilled vegetables. Toss gently to coat, then taste and adjust salt, pepper, or honey as needed.
- Garnish and Serve: Sprinkle with sesame seeds and green onions before serving. Serve cold or at room temperature for best flavor.
Expert Tips and Substitutions
- Swap the sweetener: Use maple syrup instead of honey for a vegan version, or try hot honey if you want a spicy-sweet kick.
- Add fresh herbs: Try cilantro, mint, or Thai basil for extra brightness.
- Kick up the heat: Add chili oil or fresh minced chili for a spicier version.
- Other veggies: Thinly sliced red onion, radish, or bell pepper also work well here.
- No julienne peeler? Use a regular peeler for wider ribbons or a sharp knife for thin slices.
Storing and Making Ahead
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The veggies will soften slightly but still taste great.
- Make ahead: You can slice the veggies and mix the dressing separately up to a day ahead. Combine just before serving.
Frequently Asked Questions
Can I use regular cucumbers?
Yes, but peel them first and scoop out the seeds to prevent the salad from becoming watery.
What tools work best for slicing?
A julienne peeler, mandoline slicer, or spiralizer all work well. Even a sharp knife will do the trick!
Can I use fresh ginger instead of powdered?
Absolutely! Use about 1/2 teaspoon of freshly grated ginger in place of the powdered ginger.
How do I prevent the salad from getting watery?
Pat cucumber ribbons dry with paper towels to remove excess moisture before combining.
Does this recipe work with other vinegars?
Yes, white wine vinegar, red wine vinegar, or apple cider vinegar work too with a slightly different flavor.
What can I serve this salad with?
It’s a great side dish for grilled main dishes, Asian-inspired meals, or even as a light snack.
More Fresh and Flavorful Salads to Try
If you loved this crunchy carrot and cucumber salad, here are a few more easy favorites you might enjoy!
- Corn and Tomato Salad with Basil and Feta
- Strawberry Goat Cheese Salad with Basil Vinaigrette
- Broccoli Crunch Salad
- Mediterranean Cucumber and Tomato Salad with Feta
- Easy Mango Salad
Tried this Carrot and Cucumber Salad? Leave a quick review—tell us how yours turned out!
Carrot and Cucumber Salad
Ingredients
- 2-3 large carrots, shaved into ribbons or thinly sliced
- 1-2 medium cucumbers, shaved into ribbons or thinly sliced
- 2 tablespoons rice vinegar
- 1-2 tablespoons honey, sweeten to taste
- 1 tablespoon neutral oil, avocado, grapeseed, etc
- 1 tablespoon sesame seeds, plus more for garnish
- 2 teaspoons sesame oil
- 2 teaspoons low sodium soy sauce
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ginger powder
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 green onions, thinly sliced, for garnish
Instructions
- Wash and peel the outside of the carrots. Use a julienne peeler to slice the carrots and cucumbers into long ribbons. Place the veggie ribbons in a mixing bowl and set aside, chilling in the refrigerator if desired.
- Combine the remaining ingredients in a small bowl, mixing well. Drizzle the dressing over the carrots and cucumbers, then toss gently to coat. Taste and season with salt and pepper as needed, adding additional honey for a sweeter salad. Garnish with green onion and additional sesame seeds before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Use English, Persian, or baby cucumbers for the best texture.
- You can prep the veggies and dressing ahead of time and toss just before serving.
- Great with grilled meats, rice bowls, or even topped with tofu or edamame for a light lunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
