This Carrot Cucumber Salad is a refreshing, light dish that combines the crispness of cucumbers with the sweetness of carrots, all tied together with a zesty Asian-inspired dressing. This simple and delicious salad is perfect as a side dish for barbecues or as a cool, refreshing meal on its own.
I created this recipe as a quick and easy way to incorporate more raw vegetables into my diet, like I did with my Vegan Soba Noodle Salad or Quinoa Chickpea Salad. I love simplicity in cooking without compromising on flavor, and this salad brings fresh, vibrant ingredients and subtle Asian flavors. It’s become a go-to salad in my home for busy weeknights and summer lunches.
Ingredients and Substitutions
- Cucumber – Use any variety. English cucumbers work well for their thin skin and fewer seeds.
- Carrots – Choose fresh, crisp carrots. Rainbow carrots can add visual appeal.
- Soy Sauce – Provides umami flavor. Tamari is a gluten-free alternative, or coconut aminos for soy-free.
- Sesame Oil – Adds distinctive nutty flavor. Toasted sesame oil provides a more intense taste.
- Rice Vinegar – Brings acidity. Apple cider vinegar can be used as an alternative.
- Sesame Seeds – For texture and flavor. Black sesame seeds offer visual contrast.
- Chili Paste – Adds heat. Sriracha or red pepper flakes can be substituted.
How to Make Carrot and Cucumber Salad
This is a really easy recipe to make. The easiest is to make it with a veggie peeler.
Trim the ends of the carrots, peel the skin, and make ribbons.
Do the same with the cucumbers. It’s easier if you plant a fork on the top of the veggie.
Place the veggie ribbons in a large plate.
Make the Asian dressing in a small bowl and pour it over the veggies. Sprinkle some sesame seeds on top.
Expert Tips
- Make it gluten-free by using tamari sauce.
- To make thin slices, use a mandoline or veggie peeler.
- For an even more colorful salad, add thinly sliced red bell peppers or radishes for extra crunch and color.
- To prevent the salad from becoming watery, salt the cucumber ribbons lightly and let them sit for 10 minutes before patting dry.
- For a protein boost, add edamame beans, marinated tofu cubes, or tempeh to make it a complete meal.
- Prepare the vegetables ahead of time and store them separately from the dressing. Combine just before serving to maintain crispness.
- For a sweeter version, add a teaspoon of maple syrup to the dressing.
- To make the salad more filling, toss in some cooked and cooled soba noodles before adding the dressing.
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Carrot and Cucumber Salad
Ingredients
Dressing
- 2 teaspoons Soy Sauce - or tamari sauce if GF
- 2 teaspoons Sesame Oil
- 1 ½ tablespoon Rice Vinegar
- 2 teaspoons Sesame Seeds
- ½ teaspoon Chili Paste
Serving
- 1 teaspoon Sesame Seeds
Instructions
- Peel and trim the carrots, and then use a veggie peeler to make ribbons.
- Trim the ends of the cucumber and peel them into ribbons using a veggie peeler.
- Place the vegetable ribbons in a mixing bowl.
- In a small bowl, stir the dressing ingredients, pour over the vegetable ribbons, and toss to combine.
- Serve with sesame seeds.
Simple, healthy, and delish.