Cucumber Carrot Salad: Refreshing Recipe
Fresh & Quick Salads.
A quick, crunchy, and vibrant cucumber carrot salad with a light and tangy dressing, ready in minutes.
I remember my grandmother making a version of this on warm afternoons. She'd sit on the back porch with a peeler and just make these beautiful, thin ribbons of carrot. She never measured anything, just a splash of this and a pinch of that. I've tried to capture that same feeling here—effortless, simple, and full of quiet joy. It’s a humble salad, but it feels so right. It reminds me that good food doesn't need to be complicated.
Why This Simple Salad Feels So Special
- •It's so quick. Honestly, you can have it on the table in 15 minutes.
- •The crunch is just incredibly satisfying.
- •It's beautiful. The bright orange and green just make me happy.
- •The dressing is light but so flavorful—perfectly balanced.
- •It’s a healthy side that goes with almost anything.
- •No cooking required, which is a lifesaver on warm days.
Wow, this salad is a game-changer. I made it for a barbecue, and everyone asked for the recipe. It's so incredibly fresh and the dressing is just perfect. I’ll be making this all summer long.
Essential Ingredient Guide
- Fresh Cucumbers: English or Persian cucumbers are wonderful here. They have thin skin and fewer seeds, which means a better, less watery texture. The crunch is everything.
- Carrots: Fresh, firm carrots are a must. Using a peeler to make ribbons feels a little bit special, but a simple julienne or even a coarse grate works perfectly too.
- Rice Vinegar: This is the heart of the dressing. It’s milder and slightly sweeter than other vinegars, so it doesn't overpower the delicate vegetables. It just brightens everything up.
- Toasted Sesame Oil: A little goes a long way. This oil adds such a lovely, nutty aroma and depth of flavor. It’s what makes the dressing feel complete.
Complete Cooking Process
- First, gather your fresh carrots and cucumbers. Give them a good wash.
- Peel the carrots. I love using a vegetable peeler to make long, thin ribbons. It just looks so pretty.
- Slice the cucumbers nice and thin. A mandoline is great for this if you have one, but a steady hand and a good knife work just as well.
- Slice the red onion as thinly as you possibly can. It adds a little bite without being overwhelming.
- Find a small bowl or even a glass jar with a lid.
- Add all the dressing ingredients: the rice vinegar, soy sauce, sesame oil, and a touch of honey.
- Whisk it all together until it's smooth. If you're using a jar, just put the lid on and give it a good shake. It's that easy.
- Place all your beautiful, prepped veggies into a serving bowl.
- Pour the dressing over the top and toss gently. You want to coat everything without bruising the delicate vegetables.
- Sprinkle with fresh cilantro and toasted sesame seeds right before serving. It’s the perfect finishing touch.
A Few Common Questions
→Can I make this salad ahead of time?
You can prep the vegetables a day in advance and store them in the fridge. But for the best texture, I'd wait to add the dressing until just before you plan to serve it. The salt in the dressing can make the cucumbers release water and get a bit soft.
→What kind of cucumbers should I use?
I really like English or Persian cucumbers for this. Their skin is thin so you don't need to peel them, and they have fewer seeds. But honestly, any fresh, crisp cucumber will work.
→Is there a substitute for rice vinegar?
If you don't have rice vinegar, you could use apple cider vinegar or white wine vinegar. You might want to add a tiny bit more honey, as they can be a little more tangy.
→What can I serve this with?
Oh, almost anything! It's wonderful with grilled chicken or fish, alongside some rice, or even with a simple sandwich. It’s a perfect, refreshing counterpoint to richer dishes.
Cucumber Carrot Salad: Refreshing Recipe
Enjoy a refreshing cucumber carrot salad! This quick, nutritious, and delicious salad is perfect with a touch of spice and balanced dressing.
Timing
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Recipe Details
Ingredients
For the Salad
- 012 medium cucumbers, thinly sliced or julienned
- 022 large carrots, peeled and julienned or made into ribbons
- 031/4 red onion, very thinly sliced
- 042 tablespoons chopped fresh cilantro or parsley
- 051 tablespoon sesame seeds, toasted
For the Dressing
- 013 tablespoons rice vinegar
- 021 tablespoon soy sauce (or tamari for gluten-free)
- 031 teaspoon toasted sesame oil
- 041 teaspoon honey or maple syrup
- 051 clove garlic, minced (optional)
- 061/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions
Start by preparing your vegetables. Wash and peel the carrots. You can julienne them, grate them, or use a vegetable peeler to create long, elegant ribbons. Thinly slice the cucumbers and the red onion. Place them all in a large bowl.
In a small bowl or jar, whisk together all the dressing ingredients: rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, and red pepper flakes if you're using them. Whisk until the honey is dissolved and everything is combined.
Pour about two-thirds of the dressing over the vegetables in the large bowl. Gently toss everything together until the cucumbers and carrots are lightly coated. You don't want to drown them.
Add the chopped fresh cilantro and toasted sesame seeds to the salad. Give it one last gentle toss.
Taste the salad and add more dressing if you think it needs it. Let it sit for about 5 minutes for the flavors to meld together before serving. It's best served right away while it's still super crunchy.
Notes & Tips
- 1For a bit more substance, you could add some edamame or chickpeas.
- 2If you don't have fresh cilantro, fresh parsley or even mint would be a lovely substitute.
- 3The amount of red onion is up to you. I like just a little for a hint of sharpness.
Tools You'll Need
- •Slice your vegetables as uniformly as possible for the best texture in every bite.
- •Don't dress the salad until you are ready to serve to maintain maximum crunch.
- •Toasting the sesame seeds really brings out their nutty flavor. Just a minute or two in a dry pan is all it takes.
- •Feel free to adjust the dressing to your taste. A little more honey for sweetness, a little more chili for heat.