A light and refreshing salad, this Asian Cucumber Carrot Salad brings together crisp cucumber, sweet carrot, and a tangy sesame-soy dressing. I love how quick it is to prepare, and it always adds a burst of freshness to my meals. Whether I serve it alongside a stir-fry or enjoy it as a midday snack, this salad always hits the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large cucumber, julienned or thinly sliced
2 large carrots, peeled and julienned
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon maple syrup or honey
1/2 teaspoon grated fresh ginger
1 teaspoon sesame seeds
1 green onion, thinly sliced
Pinch of red pepper flakes (optional)
Salt to taste
Directions
I start by placing the julienned cucumber and carrots into a large mixing bowl.
Then, in a small bowl, I whisk together the rice vinegar, sesame oil, soy sauce, maple syrup (or honey), and grated ginger.
I pour the dressing over the vegetables and toss everything to coat evenly.
For a finishing touch, I sprinkle sesame seeds, sliced green onions, and red pepper flakes if I want a little kick.
I let the salad sit for about 10–15 minutes so the flavors can meld.
It’s ready to serve right away or after chilling in the fridge for a more refreshing bite.
Servings and timing
This recipe makes 2 servings.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Calories per serving: Approximately 90 kcal
Variations
I sometimes swap maple syrup with agave or brown sugar for a different touch of sweetness.
Adding thinly sliced radishes or bell peppers gives the salad even more color and crunch.
For added protein, I toss in edamame or top it with grilled tofu.
A splash of lime juice brings an extra zing that I really enjoy.
For a nuttier flavor, I like using toasted sesame oil or even adding crushed peanuts on top.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. Since this is a raw salad, I don’t reheat it—it’s meant to be enjoyed cold. I find it actually tastes even better after a few hours as the vegetables soak up the dressing.
FAQs
How do I keep the cucumber from getting soggy?
I usually pat the cucumber dry with paper towels after slicing to reduce moisture and keep it crunchy.
Can I make this salad ahead of time?
Yes, I often prepare it a few hours in advance and store it in the fridge. Just give it a toss before serving.
What type of cucumber works best?
I prefer using English cucumbers or Persian cucumbers because they have fewer seeds and a nice crisp texture.
Can I make this recipe gluten-free?
Absolutely—I use tamari or coconut aminos instead of soy sauce to keep it gluten-free.
Is this salad good for meal prep?
Definitely. I like making a batch at the beginning of the week and portioning it out for quick, healthy snacks or sides.
Conclusion
This Asian Cucumber Carrot Salad is my go-to when I want something light, colorful, and full of flavor. It’s quick to make, adaptable, and always refreshing. Whether I’m serving it at a dinner party or packing it for lunch, it never disappoints.
📖 Recipe:
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Asian Cucumber Carrot Salad
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A light and refreshing Asian-inspired salad made with crisp cucumber, sweet carrot, and a tangy sesame-soy dressing. Perfect as a quick side or a healthy snack.
Ingredients
1 large cucumber, julienned or thinly sliced
2 large carrots, peeled and julienned
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon maple syrup or honey
1/2 teaspoon grated fresh ginger
1 teaspoon sesame seeds
1 green onion, thinly sliced
Pinch of red pepper flakes (optional)
Salt to taste
Instructions
- Place the julienned cucumber and carrots into a large mixing bowl.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup (or honey), and grated ginger.
- Pour the dressing over the vegetables and toss to coat evenly.
- Sprinkle with sesame seeds, sliced green onions, and red pepper flakes if using.
- Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Serve immediately or chill in the fridge before serving.
Notes
Swap maple syrup with agave or brown sugar for a different sweetness.
Add thinly sliced radishes or bell peppers for more crunch and color.
Top with edamame or grilled tofu for extra protein.
Add a splash of lime juice for a zesty twist.
Use toasted sesame oil or crushed peanuts for a nuttier flavor.
Store in an airtight container in the fridge for up to 2 days.
Pat cucumbers dry after slicing to prevent sogginess.
Use tamari or coconut aminos for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
