This cucumber and carrot salad is bright, colorful and packed with Asian-inspired flavors. It’s fast to prepare, refreshing, and perfect for spring and warm-weather gatherings.
I hope you are staying well. This simple salad uses common pantry ingredients and comes together quickly when you want a light, flavorful side or a healthy main.
The dressing is a bright vinaigrette with sesame and soy notes that complement the crisp cucumbers and sweet carrots. It’s versatile, easy to customize, and makes a colorful addition to any meal.
Asian Cucumber and Carrot Salad – What Do You Need?
I make this salad for holiday meals, potlucks, and backyard get-togethers—my family usually finishes it off quickly. I often serve it alongside rice and grilled chicken, but it pairs well with many proteins.
It works as a side dish or a light main. The vinaigrette is simple but full of flavor, and the salad is satisfying and healthy.
For the salad base, gather:
- Cucumbers and carrots (pre-shredded carrots are fine)
- Green onions
- Parsley or cilantro (use whichever you prefer)
- Sesame oil
For the dressing, you will need:
- Soy sauce (low sodium preferred)
- Rice vinegar
- Apple cider vinegar
- Sugar and honey for balance
- Sesame oil and sesame seeds
- Crushed red pepper (optional)
- Ground ginger, salt, and pepper
Once you have the ingredients, you can prep and assemble the salad in minutes.
What’s to Love?
This salad has many appealing qualities:
- Bold Asian flavors
- Quick prep
- Light, vinaigrette-based dressing
- Easy and inexpensive
- Refreshing and healthy
- Customizable
- Colorful and attractive on the plate
If you’re ready to try a salad that’s a little different from the usual greens, this one is a great option.
How to Make it
Make the dressing first:
- Whisk together soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red pepper, ground ginger, salt, and pepper in a small bowl.
Prepare the salad:
- Slice the cucumber into thin rounds and slice the green onions.
- Chop parsley or cilantro.
- Use a bag of pre-shredded carrots or shred fresh carrots yourself.
- Toss cucumbers, carrots, herbs, green onions, and garlic in a large bowl; drizzle with sesame oil and toss to coat.
- Pour the dressing over the salad and mix until everything is evenly coated.
Garnish with extra sesame seeds, chopped peanuts, or more green onions if desired. The result is a crisp, bright salad with complex, savory-sweet flavors.
Cook Tips to Make This Recipe Successfully
These tips will help you get the best results:
- Customize freely: Swap parsley and cilantro, adjust soy sauce, or omit ingredients you don’t enjoy.
- Taste as you go: Adjust seasonings—add more ginger, vinegar, or sweetness to suit your palate.
- Chill before serving: Cover and refrigerate for 20–30 minutes so the flavors meld for a more balanced taste.
- Finish with garnish: Add chopped peanuts, extra sesame seeds, or fresh herbs for texture and visual appeal.
Fun Add-ins
- Veggies: broccoli, zucchini, edamame, or mung beans
- Nuts & seeds: black sesame seeds, peanuts, or cashews
- Protein: shrimp, grilled chicken, or hard-boiled eggs
Cucumber and carrot salad
April Boller Wright
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 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 into thin rounds
- 2 tsp sesame oil
- salt and pepper for taste
Instructions
-
In a small bowl, whisk together soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red pepper, ground ginger, salt, and pepper until the sugar dissolves.
-
In a large bowl, combine sliced cucumbers, shredded carrots, chopped parsley or cilantro, sliced green onions, and minced garlic. Drizzle with sesame oil and toss to coat.
-
Pour the dressing over the vegetables and toss until evenly coated. Season with salt and pepper to taste. Garnish with sesame seeds, chopped peanuts, or extra green onions if you like.
Notes
Cook Tips to Make This Recipe Successfully
Follow these suggestions to get the best texture and balance of flavor.
- Customize: Swap herbs or adjust soy and vinegar levels to suit your taste.
- Make it yours: Omit ingredients you dislike or increase elements you love (ginger, heat, or sweetness).
- Taste and adjust: Sample the salad while building it and tweak seasoning as needed.
- Chill briefly: Refrigerate for 20–30 minutes before serving so the flavors marry.
- Garnish: Add chopped peanuts or extra sesame seeds for crunch.
Nutrition
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Thai Beef Salad
Bulgogi Chicken (an easy chicken marinade)
Sweet and Sour Chicken
Sweet Chili Chicken Stir Fry
Easy Teriyaki Baked Chicken Legs
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