Name: Carrot and Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 3 large carrots, peeled into ribbons; 5 mini cucumbers, thinly sliced; 5 stalks green onions, thinly sliced; 1/3 cup roasted unsalted peanuts, chopped; 2 tablespoons sesame seeds; 1/2 cup sesame oil; 2 tablespoons gluten-free soy sauce; 2 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 2 tablespoons maple syrup; 1 tablespoon fresh garlic, minced; 1 teaspoon ginger paste; 1/2 teaspoon salt; 1/4 teaspoon chili paste, optional

This carrot and cucumber salad is fresh, crunchy, and full of bright flavor. I toss carrot ribbons, crisp cucumbers, and green onions with a bold sesame-lime dressing, then finish it with peanuts and sesame seeds for extra texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large carrots, peeled into ribbons

5 mini cucumbers, thinly sliced

5 stalks green onions, thinly sliced

1/3 cup roasted unsalted peanuts, chopped

2 tablespoons sesame seeds

2 tablespoons gluten-free soy sauce

1/2 cup sesame oil

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

1 tablespoon fresh garlic, minced

2 tablespoons maple syrup

1 teaspoon ginger paste

1/2 teaspoon salt

1/4 teaspoon chili paste, optional

Directions

I rinse the carrots and cucumbers well, then pat them dry. I slice the carrots into thin ribbons and cut the cucumbers into thin rounds.

Then I thinly slice the green onions and chop the peanuts if needed.

I add the carrot ribbons, cucumber slices, and green onions to a large bowl.

In a small bowl or jar, I whisk together the sesame oil, soy sauce, rice vinegar, lime juice, maple syrup, garlic, ginger paste, salt, and chili paste until smooth.

I pour the dressing over the vegetables and toss gently until everything is evenly coated.

Next I let the salad rest for about 10 minutes so the flavors can soak in.

I sprinkle the chopped peanuts and sesame seeds over the top just before serving for the best crunch.

Servings and Timing

This recipe makes 6 servings.

Prep time: 15 minutes

Cooking time: 0 minutes

Total time: 15 minutes

Calories: 303 kcal per serving

Variations

I like adding shredded cabbage when I want the salad to feel heartier.

I sometimes swap peanuts for cashews or almonds for a different crunch.

For more heat, I add a little extra chili paste.

And for a sweeter dressing, I add a small extra drizzle of maple syrup.

For more protein, I serve it with tofu, chicken, or shrimp.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

I prefer storing the peanuts and sesame seeds separately, then adding them right before serving so they stay crunchy.

This salad does not need reheating. I serve it chilled or let it sit at room temperature for a few minutes before eating.

FAQs

Can I make this carrot and cucumber salad ahead of time?

Yes, I can make it ahead, but I like adding the peanuts and sesame seeds right before serving so they keep their crunch.

Can I use regular soy sauce?

Yes, I can use regular soy sauce if I do not need the salad to be gluten-free.

Can I make this salad spicy?

Yes, I add chili paste to the dressing when I want more heat.

Can I use pre-shredded carrots?

Yes, I can use pre-shredded carrots, but I prefer carrot ribbons because they give the salad a better texture.

What can I serve with this salad?

I like serving it with rice bowls, grilled protein, tofu, noodles, or other fresh side dishes.

Conclusion

This carrot and cucumber salad is a simple, crunchy, and refreshing recipe that I can make in minutes. I love the mix of crisp vegetables, tangy sesame-lime dressing, and nutty toppings, especially when I want a light side dish with bold flavor.

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