This cucumber and carrot salad is bright, colorful and bursting with Asian flavors. It’s easy to make, exotic and wonderfully refreshing—perfect for spring.
I hope you are staying safe and healthy. This simple recipe uses pantry staples and comes together quickly.
This Asian-style cucumber and carrot salad features a light vinaigrette with savory, tangy, and slightly sweet notes. It’s refreshing, healthy, and full of texture—great as a side dish or a light main.
Asian Cucumber and Carrot Salad – What You Need
I often make this salad for warm-weather gatherings and it always disappears quickly. It pairs well with rice and chicken or grilled proteins.
The salad works as a side or a light meal. The vinaigrette is simple yet very flavorful, and the fresh vegetables make it especially refreshing.
Ingredients for the salad:
- Cucumbers and shredded carrots (pre-shredded carrots are fine)
- Green onions
- Parsley or cilantro
- Sesame oil
For the dressing:
- Soy sauce (low sodium recommended)
- Rice vinegar
- Apple cider vinegar
- Sugar
- Honey
- Sesame oil
- Sesame seeds
- Crushed red pepper (optional)
- Ground ginger
- Salt and pepper
With these ingredients ready, you can begin prepping and assembling the salad.
What’s to Love?
This salad has many appealing qualities:
- Vibrant Asian flavors
- Quick prep
- Light vinaigrette dressing
- Simple and inexpensive
- Refreshing and healthy
- Customizable to taste
- Colorful and attractive on the table
If you want to try something different from a basic green salad, this carrot and cucumber combination is an excellent choice.
How to Make It
Make the dressing first by combining the following in a small bowl:
- Soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red peppers, ground ginger, salt, and pepper—mix until combined.
Prepare the salad:
- Slice the cucumber and green onions thinly.
- Chop parsley or cilantro finely (either works).
- Use pre-shredded carrots or shred your own.
- Combine cucumber, carrots, herbs, green onions and garlic in a large bowl, drizzle with sesame oil, and toss to coat.
- Pour the dressing over the vegetables and toss again. Adjust salt and pepper to taste and garnish with sesame seeds, chopped peanuts, or extra green onions.
That’s it—you’ll have a bright, healthy salad with lively flavors. It’s surprising how delicious such simple ingredients can be together.
Tips for Success
Follow these tips to get the best result:
- Make it yours: swap parsley and cilantro as needed or omit ingredients you don’t prefer.
- Taste while you build: adjust ginger, vinegar, or sweetness to suit your preference.
- Chill before serving: cover and refrigerate for 20–30 minutes to let flavors meld.
- Garnish generously: toasted sesame seeds, chopped peanuts, or extra green onions add texture and flavor.
Fun Add-ins
- Veggies: lightly blanched broccoli, zucchini, edamame, or mung beans
- Nuts & Seeds: black sesame seeds, peanuts, or cashews
- Protein: shrimp, grilled or baked chicken, or hard-boiled eggs
Cucumber and carrot salad
April Boller Wright
Pin Recipe
10
Salad, Side Dish
Asian
3 people
139 kcal
Ingredients
- 1 tbsp rice vinegar
- 1 tbsp apple cider vinegar
- 2 tsp low sodium soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 1/2 tbsp sesame seeds
- 1/16 tsp ground ginger
- 1/2-1 tsp crushed red peppers optional
- 1/4 cup finely chopped parsley or use cilantro
- 2 tsp garlic finely minced
- 1/4 cup green onions sliced
- 1 1/2 cup pre-shredded carrots
- 1 English cucumber sliced thin
- 2 tsp sesame oil
- salt and pepper to taste
Instructions
-
In a small bowl, mix soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red pepper, ground ginger, salt, and pepper until combined.
-
In a large bowl, combine sliced cucumbers, shredded carrots, chopped parsley or cilantro, green onions, and minced garlic. Drizzle with sesame oil and toss to coat.
-
Pour the dressing over the vegetables, toss well, and adjust salt and pepper to taste. Garnish with sesame seeds, chopped peanuts, or extra green onions as desired.
Notes
Cook Tips to Make This Recipe Successfully
Helpful tips:
- Be flexible: substitute similar herbs or omit ingredients to suit your pantry and tastes.
- Adjust flavors: taste and add more ginger, vinegar, or sweetness as you prefer.
- Let it rest: chill for 20–30 minutes before serving to let flavors meld.
- Add garnish: extra sesame seeds or chopped peanuts add crunch and visual appeal.
Nutrition
Carbohydrates: 23g
Protein: 3g
Fat: 5g
Sodium: 168mg
Fiber: 3g
Asian cucumber and carrot salad, cucumber and carrot salad
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