Cucumber Carrot Salad Recipe

This Cucumber Carrot Salad is the ultimate fresh, fast, and flavorful side dish. Ready in just 10 minutes with no cooking required, it’s packed with crisp cucumbers, crunchy carrots, and a savory-sweet soy vinaigrette. This hydrating, low-calorie salad is perfect for light meals, detox days, or healthy meal prep.

Why You’ll Love This Recipe

This salad is all about vibrant, fresh ingredients and bold flavors. The combination of crisp cucumbers, crunchy carrots, and the tangy-sweet dressing creates a refreshing side dish that complements almost any meal. Whether you’re preparing a light lunch or need a healthy side for a dinner, this salad is quick, easy, and delicious. Plus, it’s a great option for meal prep, and the flavors improve as it sits, making it ideal for making ahead. Simple, healthy, and full of crunch—what’s not to love?

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 1 large English cucumber (or 3–4 Persian cucumbers, half-peeled and sliced into thin half-moons)

• 4–5 carrots (peeled and julienned or shredded)

• 2–3 green onions (thinly sliced)

• 1 teaspoon sesame seeds

For the Dressing:

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon avocado oil (or neutral oil)

• 1 teaspoon toasted sesame oil

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Salt and black pepper to taste

Directions

1. Prep the Cucumbers: Slice the cucumber in half lengthwise, then cut into thin half-moons. Optionally, sprinkle with salt and place on paper towels to draw out moisture.

2. Prepare the Carrots: Peel and julienne the carrots using a julienne peeler or knife.

3. Chop the Green Onions: Thinly slice the green onions and set aside.

4. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, avocado oil, sesame oil, mustard, honey, salt, and pepper until well combined.

5. Combine: In a large bowl, mix the cucumbers, carrots, and green onions. Pour in the dressing and toss to coat evenly.

6. Finish & Serve: Sprinkle sesame seeds over the top and serve immediately, or chill for 15 minutes before serving.

Servings and Timing

• Servings: This recipe yields 4 servings.

• Prep Time: 10 minutes

• Total Time: 10 minutes

Variations

• Add Protein: For a more substantial meal, add grilled chicken, shrimp, or tofu on top.

• Spicy Option: Add a dash of chili flakes or a drizzle of sriracha to the dressing for a spicy kick.

• Herb Boost: Add fresh herbs like cilantro or mint for an extra layer of freshness.

• Cabbage: Add some shredded cabbage to increase the crunch factor and add more variety to the texture.

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the fridge for up to 2 days. The salad is best enjoyed fresh, but it can be eaten the next day if needed.

• Reheating: This salad is meant to be served cold, so there is no need to reheat. Simply toss it again before serving.

FAQs

1. Can I make this salad ahead of time?

Yes! You can make the salad ahead of time, but it’s best to add the dressing and sesame seeds just before serving to maintain the freshness and crunch.

2. Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but you may need to peel them to avoid bitterness. English cucumbers are generally less bitter and have thinner skin.

3. Can I substitute the honey in the dressing?

Yes, you can substitute honey with maple syrup, agave nectar, or any other sweetener of your choice.

4. How can I make this salad gluten-free?

To make the salad gluten-free, use tamari instead of soy sauce, as tamari is gluten-free.

5. Can I add nuts or seeds to this salad?

Absolutely! Chopped almonds, peanuts, or even pumpkin seeds would be great additions for extra crunch and flavor.

6. Is this salad vegan?

Yes, this salad is vegan as long as you use maple syrup or another plant-based sweetener in place of honey.

7. Can I use bottled dressing instead of making my own?

While making your own dressing offers the best flavor, you can use a bottled Asian-style vinaigrette as a shortcut.

8. Can I use a different type of oil for the dressing?

Yes, you can substitute the avocado oil with another neutral oil like vegetable oil or sunflower oil, but avocado oil adds a subtle richness that complements the flavors well.

9. How do I prevent the cucumbers from becoming soggy?

You can sprinkle salt on the cucumbers and let them sit on paper towels for a few minutes to draw out excess moisture, which helps keep the salad crisp.

10. Can I use pre-shredded carrots?

Yes, pre-shredded carrots work just fine for this recipe and can save you time in the kitchen.

Conclusion

This Cucumber Carrot Salad is a perfect combination of refreshing, crunchy vegetables and a savory-sweet dressing. It’s quick to make, delicious, and versatile enough to complement almost any dish. Whether you’re enjoying it as a light meal or serving it as a side, it’s a salad you’ll want to make over and over again. Quick, healthy, and full of flavor—this salad is a must-try!

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