Cucumber Carrot Salad Recipe
Light, crisp, and positively bursting with flavor, Cucumber Carrot Salad is a refreshing staple that transforms everyday vegetables into a tangy, sesame-kissed side dish you’ll crave all year long. Whether you’re looking to add brightness to a summer cookout or searching for a quick, healthy side to perk up your weeknight dinners, this salad brings together cool cucumbers and crunchy carrots with an addictively zippy dressing. It’s proof that with just a handful of fresh ingredients, something incredibly vibrant and satisfying can come together in minutes.
Ingredients You’ll Need
One of the best things about this recipe is how a few simple ingredients work together to create something greater than the sum of its parts. Each item adds its own punch of flavor, texture, or color, making Cucumber Carrot Salad a true celebration of freshness.
- Cucumber: Crisp, hydrating, and cooling—thinly sliced for the best crunch-to-tenderness ratio.
- Carrot: Sweet, earthy, and vivid in color; julienned or shredded for eye appeal and texture.
- Rice Vinegar: Brings tang and brightness to the dressing without overpowering the vegetables.
- Sesame Oil: Just a drizzle adds toasty, nutty depth that brings the whole salad together.
- Soy Sauce: A dash for umami richness and subtle saltiness that elevates all the other flavors.
- Honey or Maple Syrup: A touch of natural sweetness for balance; either option works beautifully.
- Fresh Ginger: Grated ginger gives gentle warmth and a zesty kick.
- Salt: Enhances and intensifies every other flavor in the dish.
- Sesame Seeds: Sprinkle for crunchy texture and extra sesame essence.
- Green Onion or Cilantro: Chopped and scattered over the top for a burst of color and fresh, herbal finish.
How to Make Cucumber Carrot Salad
Step 1: Prep the Vegetables
Start by grabbing your freshest cucumber and carrot—this is where the satisfying crunch comes from! Slice the cucumber as thin as you comfortably can, either with a knife or a mandoline. Then, julienne or shred your carrot for a playful pop of color and just the right bite. Combine these veggies in a large mixing bowl, so they’re ready to soak up all that delicious dressing.
Step 2: Whisk the Dressing
In a small bowl, pour in the rice vinegar, sesame oil, soy sauce, honey or maple syrup, fresh ginger, and a pinch of salt. Whisk it all together until the honey (or syrup) is dissolved and everything looks glossy and well blended. This is the flavor powerhouse behind the salad, so be sure to taste and tweak for your ideal sweet-salty-tangy balance!
Step 3: Dress and Toss
Drizzle the dressing over the sliced cucumber and carrot. Now, gently toss everything until the vegetables are evenly coated—use a large spoon or just your hands for a little TLC. Let the salad sit for at least 10 minutes (longer if you have time) so the flavors have a chance to meld and mingle.
Step 4: Garnish and Serve
Just before serving, sprinkle a generous pinch of sesame seeds over the top, and scatter on the chopped green onions or fresh cilantro. The garnishes add even more aroma, color, and a hint of crunch, making your Cucumber Carrot Salad gorgeous and irresistible.
How to Serve Cucumber Carrot Salad
Garnishes
Garnishing is your chance to add personality! Try toasted sesame seeds for extra crunch, sliced green onions for a burst of sharpness, or fresh cilantro to wake up the whole bowl. A few chili flakes or a drizzle of sriracha can add a spicy twist if you like a kick with your Cucumber Carrot Salad.
Side Dishes
This salad is wonderfully versatile. Pair it next to grilled chicken, salmon, tofu, or piled high alongside your favorite Asian-inspired dishes like rice bowls and noodles. Its brightness and crunch are a perfect counterpoint for heavier entrees, and it’s right at home as part of a vibrant picnic spread.
Creative Ways to Present
For a bit of flair, serve the Cucumber Carrot Salad in individual mason jars for portable lunches or pretty picnic servings. Or, use lettuce leaves as edible cups and scoops. It’s also a lovely addition as a topping for sandwiches, wraps, or even tucked into a bento box for a special lunch treat.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cucumber Carrot Salad in a container with a tight-fitting lid and store it in the fridge. The salad tastes even better once it’s had a few hours to marinate, though it’s best enjoyed within 2–3 days for peak texture and freshness.
Freezing
As tempting as it may be to stock up, this salad isn’t a good candidate for freezing. The delicate cucumbers and carrots will lose their crunch and become watery once thawed. For the best results, enjoy Cucumber Carrot Salad fresh or refrigerate short-term only.
Reheating
No reheating necessary! This salad is meant to be enjoyed cold or at room temperature for maximum crispness and flavor, straight from the fridge or freshly tossed.
FAQs
Can I use different types of vinegar?
Absolutely! If rice vinegar isn’t handy, try apple cider vinegar or white wine vinegar for a slightly different tang. Just start with a little less and adjust to taste, since each vinegar has its own punch.
How can I make this salad spicier?
To add some heat, throw in a pinch of red pepper flakes or a few drops of sriracha right into the dressing. You could also add finely sliced fresh chili or use spicy sesame oil for a gentle, smoky heat.
Is Cucumber Carrot Salad gluten-free?
It can easily be gluten-free—just be sure to use a gluten-free soy sauce or tamari in the dressing. All the other ingredients are naturally gluten-free, making the dish both allergy-friendly and approachable.
Can I prep Cucumber Carrot Salad ahead of time?
Definitely! You can slice the veggies and whisk up the dressing a day in advance. Toss everything together and let it marinate in the fridge before serving for an even more flavorful salad.
What other add-ins work in this salad?
Feel free to get creative! Add thinly sliced radishes, bell peppers, or a handful of edamame for more crunch and color. Roasted peanuts or cashews can be tossed in for a little extra protein and texture.
Final Thoughts
If you’re ready for a side dish that brings a jolt of freshness to any meal, give Cucumber Carrot Salad a try. With its intoxicating blend of textures, colors, and flavors, it’s the sort of dish that will quickly become a favorite at your table. Enjoy every tangy, crunchy, sesame-perfumed bite—you might just find yourself making it again and again!
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Cucumber Carrot Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This refreshing and flavorful Cucumber Carrot Salad is a light and healthy dish perfect for any meal. The combination of crisp cucumbers, sweet carrots, and a tangy sesame ginger dressing makes this salad a delightful addition to your table.
Ingredients
Cucumber Carrot Salad:
- 2 cups cucumber, thinly sliced
- 1 cup carrot, julienned or shredded
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- 1 teaspoon sesame seeds
- Chopped green onions or cilantro for garnish
Instructions
- In a large bowl, combine the sliced cucumber and julienned carrot.
- Pour the dressing over the vegetables and toss gently to coat.
- Sprinkle with sesame seeds and garnish with green onions or cilantro before serving.
In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, ginger, and salt until well combined.
Let the salad sit for at least 10 minutes to allow the flavors to meld.
Notes
- For a spicier version, add a pinch of red pepper flakes or a few drops of sriracha.
- This salad pairs well with grilled meats, rice dishes, or as a light side for Asian-inspired meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 60
- Sugar: 3g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
