Cucumber Carrot Salad

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This Cucumber Carrot Salad is perfect for warm summer days or whenever you need a light and vibrant dish. It’s filled with crisp cucumber, fresh carrots, and a delicious sesame dressing.

Cucumber Carrot Salad in a white bowl with a wooden spoon.

Why You’ll Love This Recipe

You’re going to love this easy summer salad recipe; I know I do! It’s filled with seasonally fresh flavors of cucumber and carrots. These make it crisp, cool, and refreshing, so it’s perfect for warm days or any time you need a bright and colorful side dish.

This recipe is quick and easy to make with just a handful of simple, fresh ingredients and pantry staples. Serve it as a side dish for a quick, easy weeknight dinner or cookout and bbq side.

If you’re looking for more fresh cucumber recipes, try this Cucumber Mango Salad with Avocado or this Cucumber Gazpacho.

Another favorite lunch recipe is this Cucumber Hummus Sandwich.

Ingredients

English Cucumber: This type of cucumber has a thinner skin and fewer seeds. You can substitute it with Persian cucumbers or regular cucumbers, peeled and deseeded. Learn more about how to buy, use, and store cucumbers.
Carrots: Opt for medium-sized carrots that are firm and have a vibrant orange color. You can substitute rainbow heirloom carrots for an extra pop of color.
Green Onions: Thinly slice the green part and toss in this salad for added flavor. You can use thinly sliced red onion if you prefer.
Sesame Seeds: For a nutty flavor and crunch. For a more pronounced sesame flavor, toast the seeds in a dry skillet over medium-low heat until lightly golden before adding them to the salad.
Rice Vinegar: This vinegar adds a mild acidity to the dressing, balancing the flavors in the salad. You can substitute for white wine vinegar if that’s what you have available.
Olive Oil and Sesame Oil: Extra Virgin Olive Oil is the base of the dressing, while sesame oil adds so much flavor.
Honey: To sweeten the dressing. You can substitute for pure maple syrup or brown sugar.
Soy Sauce: Less sodium soy sauce adds a savory umami taste to the dressing. You can substitute it with tamari or coconut aminos.
Ginger and Crushed Red Pepper: Ginger gives this dressing so much flavor. Add a dash or 2 of crushed red pepper for an added kick.
Cilantro: Serve topped with roughly chopped fresh cilantro for some added flavor. (optional)

How to Make Cucumber Carrot Salad

Toss the thinly sliced cucumber, carrots, and green onions in a large bowl.
Whisk together the rice vinegar, olive oil, honey, soy sauce, sesame oil, ground ginger, and crushed red pepper in a separate small bowl or jar.
Drizzle the dressing over the vegetables and gently toss to coat.
Sprinkle the sesame seeds over the salad and give it a final toss.
Let the salad marinate in the refrigerator for 15 minutes to allow the flavors to meld together.
Before serving, top with fresh cilantro, if desired.

Expert Tip: Use a sharp knife or a mandolin for the perfect cucumber and carrot slices.

Variations

Add a crunch: Enhance the texture by tossing some sliced radishes or bell peppers.
Make it creamy: Mix in a tablespoon of Greek yogurt or tahini for a creamier version of the dressing.
Give it more texture: Add some diced or sliced avocado for a smooth and creamy texture.
Make it spicy: Stir in even more crushed red pepper or minced fresh jalapeño.
Add protein: Top it with cooked shelled edamame, tofu, shrimp, or grilled chicken.
Change up the dressing: Add a splash of lime juice or a pinch of garlic powder for an extra zing.

Serving Suggestions

I love to eat this Cucumber Carrot Salad as it is for a snack, easy lunch, or dinner side. It’s great paired with grilled chicken, steak, fish, or tofu for a light and wholesome meal. This salad is not only perfect for a weeknight dinner but also a BBQ or cookout side dish.

You can even pack this salad in mason jars or airtight containers for a picnic or beach snack.

Try tossing cooked rice or soba noodles into this salad to make it into a meal.

Cucumber Carrot Salad in a serving bowl.

Make Ahead and Storage

To make the salad ahead of time, prepare the dressing and store it separately. Toss the vegetables and dressing together just before serving to maintain their crispness.
This salad is best served on the day you make it; however, you can store leftovers for up to 2 days in an air tight container in the refrigerator. The carrots and cucumbers will lose their crispness the longer you store the salad.

Frequently Asked Questions (FAQ’s)

When are cucumbers in season?

Cucumbers are typically available year round in most grocery stores, however for the freshest cucumbers, they are in season from May through August.

Can I substitute the honey with another sweetener?

Absolutely! You can swap honey with maple syrup, agave nectar, or even a pinch of sugar, adjusting the amount according to your desired sweetness.

Do you have to peel the carrots?

You don’t have to peel the carrots, however peeling the carrots ensures a smoother texture and eliminates any bitterness that may be present in the skin.

Cucumber Carrot Salad on a white plate with a fork.

More Summer Salads

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