This cucumber and carrot salad is everything you want on a warm afternoon crisp, refreshing, and dressed in a tangy soy-sesame glaze that brings every bite to life. I first tried something similar at a Korean restaurant years ago, and I've been making my own version ever since because it's just that good. It comes together in about 10 minutes, uses simple ingredients you probably already have, and pairs beautifully with just about any dinner recipe you can think of.
It's light but satisfying, and the crunch is absolutely perfect alongside something hearty like Easy Keto Chicken Parmesan or Healthy Turmeric Chicken and Rice Casserole.
The vegetables stay crisp, the dressing clings to every piece, and the sesame seeds add a gentle nuttiness that ties it all together.
What You'll Love About This Cucumber And Carrot Salad
It's ridiculously quick. No cooking, no waiting. Just chop, whisk, toss, and you're done. Perfect for busy weeknights or when you need a healthy crunchy salad in a hurry.
The flavors are bright and balanced. The soy sesame dressing salad style works so well here. You get that savory umami from the soy sauce, sweetness from the honey, tang from the rice vinegar, and a hint of heat from the Dijon mustard.
It's a healthy salad with sesame seeds that feels indulgent. Sometimes the healthiest dishes are the most delicious, and this one proves it.
You can customize it easily. Want it creamier? Try the cucumber and carrot salad with yogurt variation. Looking for something lighter? Skip the oil. It's flexible and forgiving.
Jump to:
- What You'll Love About This Cucumber And Carrot Salad
- Cucumber And Carrot Salad Ingredients
- How To Make Cucumber And Carrot Salad
- Substitutions and Variations
- Equipment For Cucumber And Carrot Salad
- How to Store This Cucumber And Carrot Salad
- Expert Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Cucumber and Carrot Salad
Cucumber And Carrot Salad Ingredients
Here's what makes this simple Cucumber And Carrot Salad recipe come together.
See Recipe Card Below This Post For Ingredient Quantities
Vegetables:
- English cucumber or Persian cucumbers: These stay crisp and have fewer seeds, which means less water and more crunch in your salad.
- Carrots: Add natural sweetness and a beautiful orange color. Peeling and cutting them into matchsticks gives you the perfect bite-sized pieces.
- Green onions: Bring a mild, fresh onion flavor that doesn't overpower the other ingredients.
For the Dressing:
- Low-sodium soy sauce: Provides that savory, salty base without going overboard on sodium. It's the backbone of the dressing.
- Rice vinegar: Adds a gentle tang that brightens up the vegetables. It's milder than other vinegars, which keeps the flavor balanced.
- Avocado oil (or any neutral-tasting oil): Helps the dressing coat the vegetables evenly and adds a silky texture.
- Toasted sesame oil: This is where the nutty, toasted flavor comes from. A little goes a long way.
- Dijon mustard: Acts as an emulsifier to help the dressing come together and adds a subtle sharpness.
- Garlic: One clove, minced, gives the dressing a little bite and depth.
- Honey: Balances the salty and tangy flavors with just the right amount of sweetness.
- Salt and black pepper: Season to taste and enhance all the other flavors.
- Sesame seeds: Sprinkled on top for a gentle crunch and a bit of visual appeal.
How To Make Cucumber And Carrot Salad
This refreshing Cucumber And Carrot Salad comes together in just a few simple steps.
Prep the cucumber: Slice the cucumber in half or thirds, then slice each piece in half lengthwise. Cut each half into half-moons. This shape is easy to eat and holds the dressing nicely.
Salt the cucumber (optional): Place the chopped cucumber on paper towels with a pinch of salt while you prepare the other ingredients. This helps release excess moisture so your salad doesn't get watery. Peeling the cucumber is optional and depends on your taste.
Cut the carrots: Peel the carrots, then cut them into matchsticks or julienne. You can use a julienne peeler for speed, or slice the carrots into 1-inch pieces, slice them in half lengthwise, and cut each piece into sticks. Shredded carrots also work if you're in a hurry.
Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, avocado oil, sesame oil, Dijon mustard, honey, salt, and black pepper until everything is well blended and smooth. The dressing should look creamy and slightly thick.
Combine everything: Slice the green onions and add them to a large bowl along with the cucumber and carrots. This is where the salad starts to come together.
Toss and serve: Season with a sprinkle of salt and pepper, pour the dressing over the vegetables, and toss until everything is evenly coated. Sprinkle with sesame seeds and serve immediately. The vegetables are at their crispest right after tossing.
Substitutions and Variations
This Cucumber And Carrot Salad with carrots and cucumber is flexible, so feel free to adjust based on what you have.
For a creamy cucumber and carrot salad: Stir in a tablespoon or two of Greek yogurt or mayonnaise to the dressing. This makes it richer and more like the cucumber and carrot salad with mayonnaise or cucumber and carrot salad with yogurt versions.
Different vegetables: Add thinly sliced radishes, bell peppers, or snap peas for extra crunch and color.
Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing if you like a little heat.
Make it Thai-style: Use lime juice instead of rice vinegar and add a tablespoon of fish sauce for a cucumber carrot salad Thai twist.
For Indian flavors: Try a cucumber carrot salad Indian variation by swapping the dressing for lemon juice, cumin, and a touch of chaat masala.
Swap the oil: Use olive oil or grapeseed oil if you don't have avocado oil.
Equipment For Cucumber And Carrot Salad
You don't need much to make this easy Cucumber And Carrot Salad.
- Cutting board: For chopping all your vegetables.
- Sharp knife: Makes slicing cucumbers and carrots quick and safe.
- Paper towels: Helpful if you're salting the cucumbers to remove moisture.
- Large bowl: For tossing the salad together.
- Small bowl: For whisking the dressing.
- Whisk: Helps emulsify the dressing so it's smooth and well combined.
- Vegetable peeler (optional): For peeling the carrots.
- Julienne vegetable peeler (optional): Makes cutting the carrots into matchsticks faster and easier.
How to Store This Cucumber And Carrot Salad
This Cucumber And Carrot Salad is best enjoyed fresh, but you can store it if you have leftovers.
In the fridge: Keep the salad in an airtight container for up to 2 days. The vegetables will release some water over time, so it might get a bit watery. Give it a quick stir before serving.
Store separately: For the crispest results, store the dressing separately from the vegetables and toss them together right before you're ready to eat.
Not freezer-friendly: Fresh cucumbers and carrots don't freeze well, so enjoy this one fresh.
Expert Tips
Use fresh, crisp vegetables. The quality of your cucumbers and carrots makes a big difference. Look for firm, bright vegetables without soft spots.
Don't skip salting the cucumbers. If you have the time, this step really does help keep the salad from getting watery.
Adjust the dressing to taste. Start with the amounts listed, then add a little more honey if you like it sweeter, or more vinegar if you want extra tang.
Serve it cold. This simple salad with sesame oil tastes best when it's chilled or at least cool. Pop it in the fridge for a few minutes before serving if you can.
Toast your sesame seeds. For extra flavor, lightly toast the sesame seeds in a dry pan before sprinkling them on top.
Serving Suggestions
This Cucumber And Carrot Salad slaw pairs beautifully with so many dishes.
Alongside grilled meats: Serve it with grilled chicken, steak, or pork chops. The cool crunch balances out the smoky, savory flavors.
With rice bowls: Spoon it over a bowl of steamed rice with your favorite protein for a quick, healthy meal.
At a picnic or potluck: This raw vegetable salad travels well and doesn't need to be kept warm, which makes it perfect for outdoor gatherings.
With Asian-inspired dishes: Pair it with stir-fries, dumplings, or Smash Burger Tacos for a fusion twist.
FAQ
Can you eat Cucumber And Carrot Salad together?
Absolutely! Cucumber And Carrot Salad pair beautifully. They both stay crisp, offer different textures, and complement each other in flavor. Carrots add sweetness while cucumbers bring a cool, refreshing crunch.
How to make carrot and cucumber salad?
It's simple. Slice cucumbers and cut carrots into matchsticks or shred them. Toss with a dressing made from soy sauce, rice vinegar, sesame oil, honey, and a few other ingredients. Add green onions and sesame seeds, then serve. It takes about 10 minutes from start to finish.
What are the benefits of raw carrot and cucumber salad?
This Cucumber And Carrot Salad is packed with vitamins, especially vitamin A from the carrots and hydration from the cucumbers. It's low in calories, high in fiber, and full of antioxidants. Plus, eating raw vegetables helps you retain more of their nutrients since nothing is lost in cooking.
How do you make Japanese cucumber and carrot salad?
A Japanese-style version usually uses rice vinegar, soy sauce, sesame oil, and sometimes a touch of sugar or mirin. You can also add shredded daikon radish or wakame seaweed for a more authentic touch. The dressing in this recipe is very similar and works perfectly for a Japanese-inspired cucumber and carrot salad.
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Pairing
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Cucumber and Carrot Salad
Ingredients
- 1 large English cucumber or Persian cucumbers For best results, use seedless varieties
- 4-5 medium carrots Peel and cut into matchsticks or julienne
- 2-3 green onions Sliced
For the dressing:
- 2 tablespoons low-sodium soy sauce Can substitute with Tamari or coconut aminos
- 2 tablespoons rice vinegar Adds acidity and balance
- 1 tablespoon avocado oil or any neutral tasting oil For a light and mild flavor
- 1 teaspoon toasted sesame oil Gives a rich, nutty flavor
- 1 teaspoon Dijon mustard Adds tang and depth
- 1 clove garlic Minced, adds savory depth
- 1 tablespoon honey Balances the acidity and adds sweetness
- Salt To taste
- Black pepper To taste
- 1 teaspoon sesame seeds Optional, for garnish
Instructions
-
Slice the cucumber in half or thirds, then slice each piece in half lengthwise, followed by cutting into half-moons.
- Optionally, place the chopped cucumber on paper towels with a pinch of salt to draw out excess moisture while preparing the rest of the salad. Peel the cucumber if desired.
-
Peel the carrots, then cut them into matchsticks or julienne slices. Alternatively, slice the carrots into 1-inch pieces, cut lengthwise, and then into thin sticks. (Shredded carrots also work).
-
In a small bowl, whisk together the soy sauce, rice vinegar, avocado oil, sesame oil, Dijon mustard, honey, salt, and black pepper until well combined.
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In a large bowl, combine the cucumber, carrots, and green onions. Add a sprinkle of salt and pepper. Toss in the dressing and sprinkle sesame seeds over the top. Serve and enjoy!
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