Revamp these classic vegetables into a delicious Cucumber and Carrot Salad. Tossed into a tangy sesame dressing, this is a great side for spring and summer.
I just about always have carrots and cucumber in the fridge. They're two veggies that are available pretty much all year round - thank you, greenhouses! I typically eat them with hummus or cottage cheese dip as a snack, but I also think they can be great in meals.
This cucumber and carrot salad is a good example. With cucumber coins and carrot ribbons, it's one of my favorite ways to enjoy these staple veggies in a new way. Plus, once you toss it in this delicious homemade dressing, it transforms into a mouthwatering side you can't get enough of.
We love pairing this easy salad with burgers or another protein like turkey meatballs, chicken breast, etc. It's great for outdoor BBQs and summery meals. Save this recipe for the next time you get sick of boring carrot sticks!
Why This Recipe Is Dietitian Approved
- Minimal ingredients. There's only two veggies in this recipe, and there's a good chance you have them already. The dressing also uses pantry staples and only takes a couple minutes to whip together.
- Full of nutrients and hydration. Both carrots and cucumbers are high water content vegetables, making them amazing for warmer weather. They also contain nutrients like beta carotene and fibre.
- A salad to meal prep. I love this salad because it tastes even better after marinating in the dressing. Both cucumbers and carrots don't get soggy and hold up well for meal prep.
Ingredients
Cucumber. I use Persian cucumbers for their small size, however English cucumbers will also work great- I just recommend dicing them first.
Carrots. This is a veggie great for more than just your eyes! Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. If you scrub the skin well, it's a great source of extra fibre too.
Green onions. For a mild onion flavour. I use both the whites and the greens in this recipe.
Soy sauce. Light or regular soy sauce will both work great in this recipe. My personal favourite soy sauce brand is Kikkoman.
Rice vinegar. This adds some much needed acidity to the dressing. Don't skip it!
Honey. For a subtly sweet taste to create a balanced flavour in the dressing.
Ginger. Ginger paste or freshly grated ginger will both work.
Sesame oil. You only need a little bit for a ton of nutty flavour!
Garlic. I recommend using fresh garlic and pressing it yourself for the best flavour.
Sesame seeds. These are a great source of manganese and calcium. Both black and white sesame seeds will work.
Chili oil. You can use a plain chili oil or a chili crunch. Optional, but recommended for a little heat! Feel free to use as much or little as you prefer.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Prep your vegetables by using a potato peeler to peel carrots and thinly slicing the cucumbers and green onions.
In a medium mixing bowl, combine shredded carrots, sliced cucumbers, sliced green onions and sesame seeds.
Make the ginger soy dressing by whisking together soy sauce, rice vinegar, ginger paste, garlic, honey and chili oil in a small bowl.
Pour the dressing over the salad and toss to combine.
Substitutions and Variations
To make gluten-free: Use a gluten-free soy sauce substitute such as coconut aminos or tamari sauce.
To make dairy-free: This recipe is naturally dairy-free.
To make vegan: Swap the honey for maple syrup.
To make nut-free: This recipe is naturally nut-free.
This is a very simple cucumber and carrot salad, so you're always welcome to add other items.
- For added protein: edamame, tofu, chicken or beef (or even my ginger chicken meatballs)
- For an added crunch: chopped cashews or crunchy onions make a great addition
- For a more balanced meal: add quinoa and a protein of choice
Let me know how you like to enjoy this salad!
Equipment
Storage
This is a great recipe for meal prep. As there are no leafy greens in the base, it won’t get soggy if stored in the fridge for up to 5 days.
I actually find this salad is better if you allow it to sit in the fridge to help the carrots and cucumber soak in the dressing. I recommend storing in an airtight container for best results.
Top Tips for Success
Slice your cucumbers and peel your carrots as thinly as possible. The thinner the vegetables are the more they will absorb the flavour of the dressing.
For optimal flavour, make this salad in advance and allow to chill in the fridge for about 30 minutes prior to eating!
Frequently Asked Questions
No! You can also shred them or dice them. I just recommend slicing them as thinly as possible for best results. This helps the carrots absorb the flavour of the dressing more.
Black sesame seeds tend to be a bit more bitter than white seeds as they contain the hull (outer part) of the seed. White seeds are typically a bit more sweet or nutty in flavour.
More Yummy Salad Recipes
If you loved this cucumber and carrot salad, try these next:
- Homemade Kale Crunch Salad (Chick-fil-a)
- Chopped Mediterranean Cucumber Salad
- Viral Cucumber and Bell Pepper Salad
- Easy Burrata Caprese Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this cucumber and carrot salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Cucumber and Carrot Salad
Ingredients
- 4 large carrots washed and dried
- 6 persian cucumbers or 2 english cucumbers
- 3 green onions thinly sliced (both the whites and greens)
- ¼ cup sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- ½ tablespoon ginger paste
- 2 cloves of garlic pressed
- 1 tablespoon honey
- 1 teaspoon chili oil or chili crunch optional for spice
Instructions
- Prep your vegetables by using a potato peeler to peel carrots and thinly slicing the cucumbers and green onions.
- In a medium mixing bowl, combine shredded carrots, sliced cucumbers, sliced green onions and sesame seeds.
- Make the ginger soy dressing by whisking together sesame oil, soy sauce, rice vinegar, ginger paste, garlic, honey and chili oil/ chili crunch in a small bowl.
- Pour the dressing over the salad and toss to combine.
Katie says
Good flavor, but wasn't a fan of the carrot ribbons and it's soggy the next day. Just not my cup o' tea.
Teresa Stevenson says
This salad is so simple to make, inexpensive to make, so delicious, AND it can be prepped and used over several days. Great for potlucks or lunches.