This cucumber and carrot salad is bright, colorful and full of Asian-inspired flavors. Easy to prepare and wonderfully refreshing, it’s a perfect side or light meal for spring and warm-weather gatherings.
I hope you’re staying safe and healthy. This recipe uses simple pantry ingredients and comes together quickly—ideal for busy weeknights or last-minute get-togethers.
The salad combines crisp cucumbers and sweet carrots with a tangy, slightly sweet vinaigrette seasoned with sesame and ginger. Light, healthy, and adaptable, it makes a great accompaniment to rice dishes, grilled chicken, or seafood.
Asian Cucumber and Carrot Salad – Ingredients
This salad is one of my go-to side dishes for warm days and parties because it’s vibrant and always popular. Serve it alongside rice and grilled meats or enjoy it on its own.
- Cucumbers and carrots (pre-shredded carrots are fine)
- Green onions
- Parsley or cilantro
- Sesame oil
For the dressing:
- Soy sauce
- Rice vinegar
- Apple cider vinegar
- Sugar
- Honey
- Sesame oil
- Sesame seeds
- Crushed red pepper (optional)
- Ground ginger
- Garlic (minced)
- Salt and pepper
Why You’ll Love This Salad
- Fresh Asian flavors from soy, sesame and ginger
- Quick prep—ready in about 10 minutes
- Light vinaigrette that brightens the vegetables
- Inexpensive and easy to customize
- Healthy and refreshing, ideal for spring and summer
- Colorful presentation makes it great for gatherings
If you’re ready to try a different kind of salad that’s flavorful yet simple, this cucumber and carrot salad is a great choice.
How to Make It
Dressing: In a small bowl whisk together the soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red pepper, ground ginger, minced garlic, salt, and pepper until the sugar dissolves.
Salad: Slice the cucumber thinly and chop the green onions. Finely chop parsley or cilantro. Combine the cucumbers, shredded carrots, green onions and herbs in a large bowl. Drizzle the sesame oil over the vegetables and toss to coat, then pour the dressing over the salad and toss again to combine. Season to taste with salt and pepper and garnish with sesame seeds or chopped peanuts if desired.
Cook Tips for Best Results
- Make it your own: Swap parsley for cilantro, adjust the soy sauce, or omit ingredients to suit your taste.
- Taste as you go: Sample the dressing and salad, adding more ginger, vinegar, or sweetener to balance flavors.
- Chill before serving: Cover and refrigerate for 20–30 minutes to let the flavors meld.
- Add garnish: Toasted sesame seeds, chopped peanuts, or extra green onions add texture and visual appeal.
Fun Add-ins
- Vegetables: blanched broccoli, zucchini ribbons, edamame
- Nuts & seeds: black sesame seeds, peanuts or cashews for crunch
- Protein: grilled chicken, shrimp, or sliced hard-boiled eggs to make it a fuller meal
Cucumber and carrot salad
April Boller Wright
Ingredients
- 1 tbsp rice vinegar
- 1 tbsp apple cider vinegar
- 2 tsp low sodium soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 1/2 tbsp sesame seeds
- 1/16 tsp ground ginger
- 1/2–1 tsp crushed red pepper (optional)
- 1/4 cup finely chopped parsley or cilantro
- 2 tsp finely minced garlic
- 1/4 cup sliced green onions
- 1 1/2 cup pre-shredded carrots
- 1 English cucumber, thinly sliced
- 2 tsp sesame oil
- Salt and pepper, to taste
Instructions
- Whisk together soy sauce, rice vinegar, apple cider vinegar, sugar, honey, sesame oil, sesame seeds, crushed red pepper, ground ginger, garlic, salt, and pepper in a small bowl.
- In a large bowl combine cucumbers, shredded carrots, parsley or cilantro, green onions and minced garlic. Drizzle sesame oil and toss to coat.
- Pour the dressing over the vegetables and mix well. Adjust salt and pepper to taste. Garnish with sesame seeds, chopped peanuts, or extra green onions.
Notes
Tips for Success
- Customizable: Swap herbs, adjust soy sauce, or change the heat level to suit your palate.
- Taste and adjust: Add more vinegar, sweetener, or ginger until the dressing balances for you.
- Marinate: Cover and chill 20–30 minutes for best flavor development.
- Garnish ideas: Toasted sesame seeds, chopped peanuts or cashews add crunch and visual appeal.
Nutrition
Carbohydrates: 23 g • Protein: 3 g • Fat: 5 g
Let us know how it turned out.
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