Light, crunchy, and full of fresh flavor, this Asian carrot cucumber salad is the perfect side dish for summer meals. Tossed with a sesame ginger dressing and sweetened with honey, it comes together in just moments (without requiring a laundry list of ingredients). Serve it alongside grilled meats, honey garlic ground beef, or your favorite BBQ recipes for a fresh, easy side the whole family will enjoy! {Gluten-Free-Friendly & Vegetarian}
Elysia’s Recipe Recap
Taste: Fresh and cleansing with ginger, garlic, and cucumbers plus the sweetness from the carrots and honey
Ease: It’s pretty simple, and you probably already have all the ingredients on hand!
Nutritional benefits: Carrots are a great source of beta-carotene and prebiotic fiber to support your digestive health, and cucumbers are incredibly hydrating. Both ingredients can make help keep you full for longer while easily sticking to your daily macros.
Would I make it again? Absolutely. This is one of my go-to veggie options on those busy nights when the fridge happens to be bare. You’d never know it takes hardly any ingredients and comes together in minutes!
Why We Love This Crunchy Carrot Cucumber Salad Recipe
- Super simple salad with a short list of ingredients
- Loaded with textures and perfectly balanced flavors
- Inexpensive side dish packed with fresh produce
- The flavors develop as they sit (great for meal prep!)
- Cooling and refreshing, perfect for those hot summer days
Ingredient Notes
Salad Ingredients
- English cucumbers: The secret is to salt the cucumbers first, which causes them to release all that extra moisture while adding extra flavor.
- Fresh carrot: We’ll need carrot ribbons, so you’ll want a good quality veggie or julienne peeler.
Dressing Ingredients
- Seasoned rice vinegar: This type of rice wine vinegar has more flavor and sweetness, which makes the dressing delicious right away. The rice vinegar really plays into the Asian flavors, but you can also use what you have. A milder vinegar, like white wine vinegar, is an ideal swap, although apple cider vinegar can work in a pinch.
- Soy sauce: For a salty, umami note. Coconut aminos or liquid aminos make a great swap if you need a gluten-free alternative. I usually use a low-sodium version instead of regular soy sauce.
- Honey: Adds just enough sweetness. Maple syrup works, too!
- Sesame oil: Adds a subtle nutty flavor.
- Fresh ginger: For a cleansing heat.
To Garnish
- Green onions: For a green color and savory note. Feel free to use your favorite fresh herbs, like cilantro.
- White sesame seeds: You can toast these if desired.
Step-by-Step Instructions
- Toss together the cucumber slices and salt in a colander and place it in the sink to drain for 20 minutes to help draw out some of the water from the cucumbers.
- Whisk together the vinegar, soy sauce, honey, sesame oil, ginger, garlic and red pepper flakes in a small bowl or jar.
- Place the salted cucumber slices on several layers of paper towels and squeeze or pat them dry. Add them to a large salad bowl.
- Peel and cut the carrots into long ribbons using a vegetable peeler. Add the ribbons to the bowl with the cucumbers.
- Pour dressing over cucumbers and carrots; toss until the vegetables are well coated. Top with a sprinkle of green onions and sesame seeds. Allow it to sit for a few minutes to marinate in the dressing. Serve and enjoy!
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Use cucumbers with thin skin, like English or Persian cucumbers. You can also run the sharp part of the fork down the sides of the cucumber before slicing to help the dressing better cling to the cucumbers.
- For evenly sized slices of cucumber, use a kitchen mandoline.
- The cucumbers will release moisture in storage. Consider serving with a slotted spoon to strain off some of the extra liquid.
Storage Guidelines
Store any leftover salad in an airtight container in the fridge for 3-4 days. Shake well before serving to coat every bite with the dressing.
How to Serve Cucumber Carrot Salad
We’ve all had cucumber salad before as a side dish with summer kebabs and burgers, and this crunchy cucumber carrot salad can fit into that same category. However, the Asian-inspired dressing really takes it to the next level and really balances rich, hearty proteins, like meatballs, marinated beef, and more.
Serve it with your favorite Asian-inspired recipes, grilled meats like these Teriyaki Chicken Skewers, burgers, and more!
Recipe Variations
- Add more veggies: Add thinly sliced red onion like this Asian Cucumber Salad with Rice Vinegar, minced water chestnut, or other fresh summer veggies.
- Spice it up: The fresh ginger and garlic add some warmth, but you can also add extra red pepper flakes, sriracha, or chili paste.
More Asian-Inspired Recipes
- Cashew Crunch Salad
- Quinoa Edamame Salad with Sesame Ginger Dressing
- Honey Orange Chicken
- Healthy Honey Sesame Chicken
Did you make this recipe? Scroll down to leave a star rating and review!
Asian Carrot Cucumber Salad with Sesame Ginger Dressing
Ingredients
- 6 cups very thinly sliced English cucumbers
- 1 large carrot, peeled and ribboned
- 1/2 teaspoon salt
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons thinly sliced green onion
- 1 teaspoon sesame seeds (toasted if desired)
Instructions
- Toss together the cucumber slices and salt in a colander and place it in the sink to drain for 20 minutes to help draw out some of the water from the cucumbers.
- Whisk together the vinegar, soy sauce, honey, sesame oil, ginger, garlic and red pepper flakes in a small bowl or jar.
- Place the salted cucumber slices on several layers of paper towels and squeeze or pat them dry. Add them to a large salad bowl.
- Peel and cut the carrots into long ribbons using a vegetable peeler. Add the ribbons to the bowl with the cucumbers.
- Pour dressing over cucumbers and carrots; toss until the vegetables are well coated. Top with a sprinkle of green onions and sesame seeds. Allow it to sit for a few minutes to marinate in the dressing. Serve and enjoy!
Notes
- Use cucumbers with thin skin, like English or Persian cucumbers. You can also run the sharp part of the fork down the sides of the cucumber before slicing to help the dressing better cling to the cucumbers.
- For evenly sized slices of cucumber, use a kitchen mandoline.
- The cucumbers will release moisture in storage. Consider serving with a slotted spoon to strain off some of the extra liquid.
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