This Carrot Cucumber Salad is the perfect side dish or light snack with a balance of spicy & sweet! It's a simple salad that's full of nutrition and a great way to get in lots of fresh vegetables.
As a dietitian, I like to make at least one simple recipe a week that has ingredients like carrots, baby cucumber, and ginger - all of which contain important nutrients like antioxidants to support my overall health. This one has Asian flavors like soy sauce, rice vinegar, and a tiny bit of toasted sesame oil!
This Cucumber Carrot salad is great any time of year, but I love to make it on hot summer days the most. It makes a great side dish with Asian-inspired cuisine like Honey Soy Salmon bites or a Chicken & Veggie Stir Fry.
If you're looking for more recipes like this, try my Carrot Apple Salad, Cabbage Crunch Salad with Cashews and Carrot, Greek Salad with Tomatoes & Cucumbers, or my Cucumber Red Pepper Salad with Ginger Dressing.
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Video of How to Make this Carrot Cucumber Salad
Here's a video showing how to make this recipe that I hope is helpful!
Key Ingredient Notes and Substitutions
This crunchy Cucumber Carrot Salad is made with fresh ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
Base Ingredients
- Carrots - I suggest using large carrots and using a vegetable peeler to create thin carrot ribbons. The ribbons absorb the flavor of the dressing. Baby carrots lack the natural sweetness of larger carrots so be sure to grab whole carrots if possible.
- Cucumber - crisp cucumber adds vitamin C and vitamin K. I use an English Cucumber for this recipe. You could also use an Asian cucumber, baby cucumber, or Persian cucumbers. These all have thinner skin and fewer seeds than regular cucumber and work great to add fresh flavor and extra crunch to salads.
- Green Onions - green onions compliment the flavor of the crisp veggies. Keep in mind that the white parts of a green onion have a stronger flavor. I use the greens with just a little bit of the white part for this recipe. If you prefer, you can use red onion or spring onions instead.
- Fresh Herbs - all different herbs will work for this asian salad! I use a combination of fresh cilantro, basil, and mint. Parsley or dill work here too!
Dressing Ingredients
- Rice Vinegar - also known simply as rice vinegar. It's a bit sweeter than other vinegars, but you can substitute with white wine vinegar, apple cider vinegar, or red wine vinegar if you want!
- Soy Sauce - soy sauce adds so much flavor for umami fans. I use low sodium in this recipe because regular soy sauce is a bit too salty for me and I prefer less sodium in this simple side dish. For a gluten-free stir fry sauce, substitute with coconut aminos or GF tamari sauce.
- Fresh Lemon juice - fresh squeezed lemon juice adds brightness and enhances the natural sugars in the carrots. It’s also high in vitamin C, an important nutrient for immune health.
- Honey or Hot Honey - to add a bit of sweetness to this easy side dish. If you prefer to want to keep it vegan, you can use maple syrup instead. I also love using hot honey instead of regular honey!
- Extra Virgin Olive Oil - extra virgin olive oil balances out the stronger sesame oil. You can substitute with avocado oil if you prefer.
- Toasted Sesame Oil - using toasted sesame oil has a depth of flavor that adds a nuttiness to this dressing.
- Fresh Ginger - grate it finely with a citrus zester.
- Red Pepper Flakes - this adds a little bit of spice to this cucumber salad recipe. If you don't like spice, feel free to leave it out.
- Garlic Powder - I like to use garlic powder because it distributes evenly but you can use fresh garlic if you prefer! If using fresh, I suggest grating or finely mincing it.
- Kosher Salt & Black Pepper - a dash of salt and black pepper to tie the other flavors together.
How to Make Cucumber Carrot Salad
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Use a vegetable peeler to cut the carrot into ribbons by running the peeler across the length of the carrot. Slice cucumbers using either a mandoline slicer or a sharp knife. Chop the fresh herbs and onion.
- Step 2: Whisk together the dressing ingredients in a large bowl or medium-sized bowl, grating the ginger using a zester.
- Step 3: Add the carrots, cucumber slices, onions, and herbs to the bowl with the dressing.
- Step 4: Give everything a good toss and add more salt, red pepper flakes, or lemon juice to taste. Add white sesame seeds if you want!
Hint: you can use a mandoline slicer with a ribbon blade to make the carrot ribbons, but I find the vegetable peeler method to be easier!
Dietitian Tip
This Cucumber Carrot Salad is a refreshing side dish, but it isn't a meal by itself. The best way to make it a balanced meal is to add protein and carbohydrates! I suggest serving it with Honey Garlic Salmon Bites, shrimp, or chicken breast. Make it vegan using a plant-protein. Tofu, edamame, or Roasted Chickpeas pair great with the flavors in this recipe. Add your favorite grain, rice, pasta, or a slice of crusty sourdough.
Variations
One of the great things about this Cucumber Carrot Salad is you can customize the recipe to your liking. Below are some suggestions for variations, but feel free to get creative and put your spin on it.
- Spicy - double up on the chili pepper flakes and add a chopped jalapeno for a kick.
- Deluxe - you can add more fresh veggies to this cucumber carrot salad recipe if you want! I love to mix in a finely sliced bell pepper. Shredded cabbage, thinly slices radish, or cherry tomatoes are great choices too!
- Kid friendly - if you're serving it to kids, you may want to omit the red pepper flakes so it isn't spicy!
- Gluten-free - use coconut aminos in place of soy sauce to make this recipe gluten-free.
- Vegan - use maple syrup in place of honey to sweeten this recipe if you want it to be vegan.
Ideas for Serving
- With Your Favorite Protein - add salmon bites, shrimp, tuna, shredded chicken, or steak on top! For a plant-based protein, add edamame or white beans.
- Make a Leafy Salad - serve this crunchy salad on top of leafy greens.
- In a Bento Box - serve this Cucumber Carrot salad in a Bento box.
- With Asian Cuisine - this is a great side if your main dish is a stir-fry or noodle dish.
Equipment
You'll need a vegetable peeler to create the carrot ribbons and a zester to grate the fresh ginger! You can use either a sharp knife or kitchen mandoline to thinly slice the cucumber.
Meal Prep and Storage for Cucumber Carrot Salad
- Meal Prep - prep your vegetables and make the dressing in advance. Store separately until ready to serve.
- Storage - store leftovers in an airtight container for up to 3-4 days in the refrigerator. It actually tastes even better the next day as the flavors continue to absorb into the vegetables.
Expert Tips
- Use your dominant hand to hold the carrot stable on a cutting board and use your other hand to make the carrot ribbons with a vegetable peeler.
- I suggest thinly slicing the cucumber since the carrots are in fine ribbons.
- Mix the dressing ingredients in the bottom of the dish and then add the vegetables on top and mix it all together.
- Grate the fresh ginger using a zester.
FAQ
While healthy means something different to everyone, this is a nutrient-rich recipe. Carrots provide nutrients including vitamin A, vitamin C, and dietary fiber. Cucumbers contain a significant amount of water to help with hydration. Fresh ginger contains powerful antioxidants and has anti-inflammatory properties. Fresh herbs and the vegetables also provide antioxidants. The olive oil used in this recipe provides heart-healthy fatty acids that have been shown to support hormone health and brain health.
No because it contains soy sauce. You can easily make it gluten-free by replacing the soy sauce with GF coconut aminos or leave it out!
I suggest serving it as a side dish for Asian inspired recipes like soy garlic salmon, stir fries, or noodles. It also makes a great side with burgers or grilled protein & veggies for something a little different. I often enjoy it with shredded chicken on top or by itself as a simple snack.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Cucumber Carrot Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Cucumber Carrot Salad Recipe (Asian-Inspired)
Equipment
- 1 vegetable peeler
- 1 citrus zester for grating the fresh ginger
Ingredients
- 5 large carrots
- 1 English cucumber or 3 Persian cucumbers
- 4 green onions
- ½ cup fresh herbs I use a combination of mint, cilantro, and basil
For Dressing
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 teaspoon toasted sesame oil
- 2 tablespoon rice vinegar
- 1 tablespoon honey or hot honey or maple syrup for vegan option
- 1 tablespoon low sodium soy sauce or coconut aminos for gluten-free option
- 1 lemon, juice of
- 1 tablespoon fresh ginger, grated I use a citrus zester for this
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt more to taste
- ½ teaspoon red pepper flakes more to taste
Instructions
- Use a vegetable peeler to cut the carrot into ribbons by running the peeler across the length of the carrot. Slice cucumbers using either a mandoline slicer or a sharp knife. Chop the fresh herbs and onion.
- Whisk together the dressing ingredients in a large bowl or medium-sized bowl, grating the ginger using a zester.
- Add the carrots, cucumber slices, onions, and herbs to the bowl with the dressing.
- Give everything a good toss and add more salt, red pepper flakes, or lemon juice to taste. Add white sesame seeds if you want!
Video
Notes
- Use your dominant hand to hold the carrot stable on a cutting board and use your other hand to make the carrot ribbons with a vegetable peeler.
- I suggest thinly slicing the cucumber since the carrots are in fine ribbons.
- Mix the dressing ingredients in the bottom of the dish and then add the vegetables on top and mix it all together.
- Grate the fresh ginger using a zester.
- Meal Prep - prep your vegetables and make the dressing in advance. Store separately until ready to serve.
- Storage - store leftovers in an airtight container for up to 3-4 days in the refrigerator. It actually tastes even better the next day as the flavors continue to absorb into the vegetables.
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