Crunchy Cucumber Carrot Salad Recipe

Crisp, cool, and full of fresh flavor, this cucumber and carrot salad is a simple side dish tossed with a savory soy sesame dressing. It is light, crunchy, and easy to prepare, with Asian-inspired flavors that pair well with many meals.

Why You’ll Love This Recipe

• It is crisp, refreshing, and light. Fresh cucumber and carrots make this salad wonderfully crunchy, while the soy sesame dressing adds a savory, tangy, slightly sweet flavor.
• It is quick and easy to make. The recipe uses simple ingredients and comes together in about 10 minutes. Most of the work is slicing the vegetables.
• It is a great lighter side dish. This cucumber carrot salad is low in calories and low in fat, yet it still tastes bold and satisfying thanks to toasted sesame oil, rice vinegar, garlic, Dijon mustard, honey, and soy sauce.
• It works with many meals. Serve it with rice bowls, stir-fries, grilled proteins, noodles, or any meal that needs a fresh, crunchy side.

Key Ingredients And Variations

• English cucumber or Persian cucumber: English and Persian cucumbers are ideal because they are crisp and not overly seedy. Regular cucumbers can also be used, but they tend to be more watery. If using a regular cucumber, peel the tougher skin and scoop out the seeds before slicing. For the best texture, slice the cucumber into half-moons and let it rest briefly on paper towels with a small pinch of salt to draw out extra moisture.
• Carrots: Use 4 to 5 carrots, depending on their size. Peel them, then cut them into thin matchsticks or julienne strips. A julienne peeler makes this step easier, but a sharp knife works well too. Pre-shredded carrots can be used in a pinch, though they are usually thinner and less crunchy.
• Green onions: Green onions add mild onion flavor without overpowering the salad. If you prefer, thinly sliced red onion can be used instead.
• Dressing: The dressing is made with low-sodium soy sauce, toasted sesame oil, avocado oil, Dijon mustard, honey, rice vinegar, and garlic. Fresh garlic gives the best flavor, but garlic powder can be used if needed. Rice vinegar may be replaced with apple cider vinegar or white wine vinegar.
• Sesame seeds: A sprinkle of sesame seeds adds texture and a simple finishing touch.

How To Make Cucumber And Carrot Salad

• This cucumber and carrot salad is very simple to prepare. Slice the vegetables, whisk the dressing, toss everything together, and serve while fresh.

More Salad Recipes To Try

• Tuna And Bean Salad With Corn And Avocado
• Beet And Cucumber Salad With Goat Cheese
• Hearts Of Palm Salad With Shallot Vinaigrette
• Quinoa Arugula Salad With Goat Cheese
• Mediterranean Cucumber Salad

Tips

• Start with chilled vegetables. Cold cucumber and carrots make the salad extra crisp and refreshing.
• Use fresh produce. The vegetables are the focus of this simple salad, so fresh, firm cucumber and carrots will give the best flavor and texture.
• Serve the salad right away. Cucumber releases liquid as it sits, which can make the salad watery. It will still taste good, but the texture is best immediately after tossing.
• Store leftovers briefly. If needed, keep leftovers in an airtight container in the refrigerator for 1 to 2 days maximum.
• Cut the carrots thinly. Thick carrot pieces can be too hard and chewy. Matchsticks or julienne strips work best.
• Season to taste. Taste the salad after tossing and adjust the salt and black pepper as needed.

Frequently Asked Questions