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Cucumber Carrot Salad.

Cucumber Carrot Salad

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  • Author: Nicole | Fresh Apron
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Toss
  • Cuisine: American


  • 1 english cucumber, thinly sliced
  • 2 medium carrots, peeled and thinly sliced or cut into matchsticks
  • 2 green onions, sliced
  • 1 tablespoon rice vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons honey
  • 1 teaspoon low sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon ground ginger
  • dash of crushed red pepper
  • 2 teaspoons sesame seeds
  • fresh cilantro, for serving (optional)


  1. Toss the thinly sliced cucumber, carrots, and green onions in a large bowl.
  2. 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.
  3. Drizzle the dressing over the vegetables and gently toss to coat.
  4. Sprinkle the sesame seeds over the salad and give it a final toss.
  5. Let the salad marinate in the refrigerator for 15 minutes to allow the flavors to meld together.
  6. Before serving, top with fresh cilantro, if desired. Enjoy!


To make ahead, prepare the dressing and store 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.

Nutritional Values (per serving) are approximates only.


  • Serving Size: 1 side salad
  • Calories: 69
  • Sugar: 5.1 g
  • Sodium: 61.3 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 8.9 g
  • Fiber: 1.6 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg