Let’s be honest: we all need a healthy side dish that doesn’t require turning on the stove or spending hours in the kitchen. Enter the ultimate summer refreshment: cucumber salad. Packed with vibrant flavors and ready in just 10 minutes of prep, this Carrot and Cucumber Salad is like a spa day in a bowl. It’s light, crunchy, and zingy with just a touch of heat — the perfect partner for grilled meat or a fresh lunch.
Whether hosting a backyard barbecue, meal-prepping for the week, or using that bounty of cucumbers and carrots, this Asian salad twist brings big flavor with minimal effort. I always say, the best recipes are the ones you keep going back to — and trust me, this one will become your summer staple.
Why You’ll Love This Cucumber Salad
- Quick & Easy: 10 minutes and no cooking required.
- Healthy and Light: Low calorie, nutrient-packed, and incredibly hydrating.
- Flavor Bomb: Tangy rice vinegar, fragrant sesame oil, and a hint of chili.
- Perfect for Any Occasion: From weeknight dinners to potlucks and picnics.
Ingredients You’ll Need
- 1 large seedless cucumber (approx. 300 g), thinly sliced
- 1 cup julienned carrot slices (approx. 120 g)
- 1 tbsp avocado oil
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp sugar
- 2 tsp low-sodium soy sauce
- 2 tbsp minced fresh cilantro
- 2 tsp toasted sesame seeds
- ¼ tsp ground ginger
- ¼ tsp crushed red chili flakes (optional)
How to Make Carrot and Cucumber Salad
- Wash and slice your cucumber into very thin rounds (a mandoline slicer is your best friend here).
- Peel and julienne your carrot into matchstick-style strips.
- In a small bowl, combine avocado oil, rice vinegar, sesame oil, sugar, soy sauce, ground ginger, and chili flakes.
- In a large bowl, toss the cucumber and carrot slices together.
- Pour dressing over veggies and mix gently to coat evenly.
- Add cilantro and sesame seeds. Give it one last mix.
- Cover and refrigerate for at least 20 minutes. Chill longer if you have time for the flavors to deepen.
Tips to Elevate Your Summer Salad Game
- If your cucumber is extra watery, lightly salt and drain slices for 10 minutes before tossing them in the salad.
- No mandoline? Slice as thinly as you can — practice makes perfect!
- Want it extra crunchy? Add chopped peanuts or slivered almonds just before serving.
- Swap in maple syrup or honey if you’re avoiding refined sugar.
My Love Story with This Salad
I first whipped up this salad on a scorching July afternoon when the thought of cooking anything hot made me want to cry into a popsicle. This salad was born with a couple of carrots in the crisper and a lonely cucumber begging for a purpose. It was so fresh and vibrant, I ended up making it for nearly every summer meal that followed. My kids now call it the “crunchy rainbow bowl,” making it a winner.
What to Serve With Cucumber Salad
This salad plays well with others. Pair it with grilled chicken, seared salmon, or tofu skewers for a light yet satisfying meal. It’s also a refreshing contrast to heavier mains like BBQ ribs or burgers. Need a picnic idea? Pack it alongside sandwiches or wraps. It’s a versatile companion that complements both Asian-inspired dishes and American classics.
How to Store Leftovers
Leftovers? Lucky you. Store the salad in an airtight container in the fridge for up to 3 days. The flavors continue to deepen, making day-two salad even better. Just note: the cucumbers may release more liquid, so give them a quick stir and maybe drain off excess dressing before serving.
FAQs
Can I substitute the avocado oil?
Absolutely. Olive oil or grapeseed oil works well, too, though avocado oil brings a lovely mildness.
Can I make this salad ahead of time?
Yes! It gets better with a bit of chill time. For crunch, hold off on adding the sesame seeds until just before serving.
What makes this a good, healthy side dish?
It’s packed with fiber, antioxidants, and healthy fats, containing under 80 calories per serving.
Can I skip the sugar?
You can reduce or skip it entirely. Or swap it with a natural sweetener like honey or agave.
The Fresh Finale
Whether you’re basking in the summer sun or need something crisp to brighten your meal, this cucumber salad is your new go-to. With every crunchy bite, you’ll taste a medley of fresh, zesty, and slightly spicy flavors that feel like a celebration of the season. Simple to make, delightful to eat, and impossible to forget—this salad is summer, served in a bowl.
Print
Cool, Crisp, and Colorful: The Cucumber Salad That Steals the Show
- Total Time: 10 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This Carrot and Cucumber Salad is a crisp, refreshing side dish that bursts with Asian-inspired flavor. With crunchy vegetables, a tangy sesame-soy dressing, and just a hint of heat, it’s a healthy and colorful way to cool down in summer. Perfect for barbecues, picnics, or light lunches.
Ingredients
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1 large seedless cucumber (approx. 300 g), thinly sliced
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1 cup julienned carrot slices (approx. 120 g)
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1 tbsp avocado oil
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2 tbsp rice vinegar
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1 tsp sesame oil
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2 tsp sugar
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2 tsp low sodium soy sauce
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2 tbsp minced fresh cilantro
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2 tsp toasted sesame seeds
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¼ tsp ground ginger
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¼ tsp crushed red chili flakes (optional)
Instructions
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Wash and slice cucumber into very thin rounds (use a mandoline if possible).
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Peel and julienne the carrot into thin matchstick-style strips.
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In a small bowl, whisk together avocado oil, rice vinegar, sesame oil, sugar, soy sauce, ground ginger, and optional chili flakes.
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In a large bowl, combine cucumber and carrot.
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Pour the dressing over the vegetables and toss gently to coat.
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Add minced cilantro and sesame seeds; toss once more.
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Cover and refrigerate for at least 20 minutes before serving.
Notes
Lightly salting and draining cucumbers before mixing prevents excess water.
For crunch, add peanuts or slivered almonds just before serving.
Maple syrup or honey can replace sugar if desired.
Gets even more flavorful after chilling overnight.
Add sesame seeds last if prepping ahead of time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-American