Cucumber Carrot Salad

This salad is like a fresh palate cleanser with a satisfying crunch. It pairs the subtle, juicy coolness of cucumber with sweet, earthy carrots—then brings it all together with a zippy, slightly sweet dressing made from rice vinegar, sesame oil, and a touch of honey or maple syrup. It’s inspired by Asian-style slaws, but it can swing sweet, tangy, or spicy depending on how you dress it up.

The first time I made this, I served it alongside grilled chicken and rice and instantly wished I’d made a double batch. It’s the kind of side you end up eating straight out of the fridge with a fork. No shame.

Why You’ll Love This Salad

• Crunchy and refreshing – Perfect for hot days or heavy meals.
• Quick and easy – Done in 10 minutes, no cooking required.
• Healthy and light – Naturally low in calories, big on flavor.
• Meal prep-friendly – Holds up beautifully in the fridge for a few days.
• Customizable – Keep it simple or add fun extras like peanuts or chili flakes.

Prep Time and Servings

• Total Time: 10 minutes
• Servings: 4
• Calories per serving: ~60
• Protein: 1g | Carbs: 7g | Fat: 3g

Ingredients

For the Salad:

• 1 large English cucumber or 2 Persian cucumbers, thinly sliced
• 1½ cups shredded carrots (or about 2 medium carrots, julienned)
• 2 green onions, thinly sliced (optional)
• 1 tablespoon sesame seeds (toasted, optional)
• 2 tablespoons chopped fresh cilantro or parsley (optional)

For the Dressing:

• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• ½ teaspoon soy sauce
• Salt and black pepper to taste
• Optional: pinch of red pepper flakes or minced garlic for extra flavor

Step-by-Step Instructions

Step 1: Prep the Veggies

• Thinly slice the cucumber using a mandoline or sharp knife.
• Shred or julienne the carrots (store-bought matchsticks work too).
• Combine in a large mixing bowl.

Step 2: Make the Dressing

• In a small bowl or jar, whisk together rice vinegar, sesame oil, honey, soy sauce, and a pinch of salt and pepper.
• Add optional red pepper flakes for a little heat.

Step 3: Toss and Serve

• Pour the dressing over the veggies and toss to combine.
• Sprinkle with sesame seeds, green onions, or herbs if using.
• Serve immediately or chill for 15–30 minutes for best flavor.

How to Serve

• As a side salad: Perfect with grilled chicken, fish, or tofu.
• On a rice bowl: Adds a crisp, tangy element to grain bowls or poke-style dishes.
• With noodles: Toss with cold soba or rice noodles for a refreshing lunch.
• In lettuce wraps: Use as a topping for Korean or Thai-style wraps.
• With BBQ or spicy foods: Great for cutting through richness or spice.

Tips for Success

1. Use English or Persian cucumbers for best texture (they’re seedless and not watery).
2. Salt the cucumbers and let sit for 10 minutes if you want them extra crisp—then drain before tossing.
3. Double the dressing if you like things saucier (great for rice bowls!).
4. Toast the sesame seeds for deeper flavor—just a quick toss in a dry skillet will do.
5. Make it ahead – Just store the dressing separately and toss right before serving for max crunch.

Variations

• Spicy kick: Add thinly sliced jalapeños or a dash of chili oil.
• Thai-style: Add chopped peanuts, lime juice, and a touch of fish sauce.
• Korean-inspired: Add a splash of gochujang or kimchi juice to the dressing.
• Creamy version: Mix in a spoonful of Greek yogurt or tahini for a creamier texture.
• Add protein: Top with grilled shrimp, chicken, or edamame for a complete meal.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Best freshness: Toss just before serving if you’re prepping ahead.
• Drain before serving if the veggies release extra liquid after sitting.

FAQ

Can I make this ahead of time?
Yes! Store the salad and dressing separately and toss just before serving for max crunch.

Can I use pre-shredded carrots?
Absolutely. They save time and still taste great.

What’s the best vinegar to use?
Rice vinegar adds a mellow tang, but apple cider vinegar works well too. For stronger flavor, try white wine vinegar.

Is it spicy?
Not as written, but you can easily turn up the heat with chili flakes, sriracha, or jalapeños.

Conclusion

This Cucumber Carrot Salad is crisp, colorful, and the kind of no-fuss recipe you’ll find yourself making on repeat. It’s healthy, fast, and easy to pair with just about anything—from grilled meats to noodle bowls to weeknight stir-fries. Whether you keep it simple or load it up with extras, one thing’s for sure: it’s refreshing, flavorful, and totally satisfying.

Try it out and tag me if you share your salad pics—I love seeing what you come up with!

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