I love making this Cucumber Carrot Salad when I want something light, crisp, and full of fresh flavor. The crunchy cucumber and sweet carrots pair perfectly with the savory soy dressing, while the sesame seeds and gochugaru add a subtle nutty heat. It is a simple vegan salad that comes together quickly and works beautifully as a side dish, light lunch, or refreshing snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large cucumber
2 large carrots
1 tablespoon sesame seeds
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon sugar
1 teaspoon gochugaru
1 teaspoon soy sauce
Directions
I wash and dry the cucumber and carrots thoroughly before cutting them into thin julienne strips.
In a small bowl, I whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing is smooth.
I place the cucumber and carrots into a large mixing bowl and add the minced garlic and chopped parsley.
Then I pour the dressing over the vegetables and toss everything together until evenly coated.
I finish the salad with a sprinkle of sesame seeds and serve it immediately for the freshest texture.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: 70 kcal per serving
Variations
I sometimes add thinly sliced red onions for extra sharpness and crunch. For a heartier version, I like mixing in edamame or shredded cabbage. If I want a nuttier flavor, I drizzle in a little toasted sesame oil. I also enjoy swapping parsley for fresh cilantro or green onions to create a different flavor profile.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since the cucumber releases water over time, I prefer serving the salad fresh whenever possible. I do not recommend reheating this salad because it is best enjoyed cold and crisp.
FAQs
Can I make this salad ahead of time?
I can prepare the vegetables and dressing ahead of time, but I prefer combining everything just before serving to keep the salad crunchy.
What can I use instead of gochugaru?
I sometimes replace gochugaru with red pepper flakes or a small amount of paprika mixed with chili powder for a similar mild heat.
Is this salad gluten-free?
I can make it gluten-free by using tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Can I add protein to this salad?
I like adding tofu, chickpeas, or edamame when I want to turn this salad into a more filling meal.
What dishes pair well with this salad?
I often serve it alongside rice dishes, noodle bowls, grilled vegetables, or simple tofu recipes because the fresh flavors balance heavier meals nicely.
Conclusion
I find this Cucumber Carrot Salad refreshing, vibrant, and incredibly simple to make. The crisp vegetables, bright citrus dressing, and subtle spice create a balanced dish that feels light yet flavorful. Whether I serve it as a quick lunch, side dish, or healthy snack, it always brings fresh texture and color to the table.
📖 Recipe:
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Cucumber Carrot Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Cucumber Carrot Salad is light, crisp, and full of fresh flavor with crunchy vegetables tossed in a bright lemon-soy dressing. Sesame seeds and gochugaru add a subtle nutty heat, making it a refreshing vegan side dish or snack.
Ingredients
1 large cucumber, julienned
2 large carrots, julienned
1 tablespoon sesame seeds
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon gochugaru
1 teaspoon soy sauce
1/2 teaspoon sugar
Instructions
- Wash and dry the cucumber and carrots thoroughly, then cut them into thin julienne strips.
- In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until smooth.
- Place the cucumber and carrots in a large mixing bowl and add the minced garlic and chopped parsley.
- Pour the dressing over the vegetables and toss until evenly coated.
- Sprinkle with sesame seeds and serve immediately for the freshest texture.
Notes
Add thinly sliced red onions for extra crunch and sharpness.
For a heartier salad, mix in edamame or shredded cabbage.
To enhance the nutty flavor, drizzle with toasted sesame oil before serving.
Swap parsley for cilantro or green onions for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For a gluten-free version, use tamari or certified gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
