Sometimes the best dishes are the simplest, and this Carrot and Cucumber Salad proves it. Fresh, crisp, and tossed in a punchy sesame dressing, it's a perfect side dish for warm summer days or whenever you need something light to cut through richer mains. Made with everyday fresh ingredients you can find in any grocery store, it's ready in minutes but packs so much flavour you'll want to make it again the very next time you're craving something fresh.
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Ingredient Notes
- Cucumbers. Short garden cucumbers or Persian cucumbers are the best choices here thanks to their thin skin and fewer seeds, giving a better crunch. If you use regular cucumbers or an English cucumber, remove excess water by patting the cucumber slices with paper towels.
- Carrots. The sweetness of carrots balances the dressing beautifully. You can cut them into matchsticks with a sharp knife, use a julienne peeler, or make carrot ribbons with a vegetable peeler.
- Spring onions / green onions. Adds a subtle bite and freshness. Red onion works too, but slice into thin slices so it doesn't overpower.
- Sesame seeds. Toasted white sesame seeds add a lovely nutty flavour. You could also use black sesame seeds for contrast.
- Soy sauce. For that umami flavour. Coconut aminos or tamari are good gluten-free alternatives.
- Rice vinegar. Brings a gentle sour flavour without harshness. White wine vinegar or apple cider vinegar works in a pinch.
- Clear honey. Adds balance. Swap for maple syrup or hot honey for a twist.
- Vegetable oil & sesame oil. Use a neutral oil like olive oil or sunflower for the base, then a dash of sesame oil for that unmistakable Asian-inspired flavour.
- Dijon mustard. Adds tang and helps lightly emulsify the dressing.
- Red pepper flakes. Optional, but adds a gentle kick.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Prepare the vegetables: cut cucumber into semi-circles, julienne or ribbon the carrots, and slice the spring onions. Place into a large bowl.
2. Add all dressing ingredients (soy sauce, rice vinegar, honey, vegetable oil, sesame oil, Dijon mustard, red pepper flakes) to a jar or small bowl. Shake or whisk until combined.
3. Pour dressing over the vegetables and toss gently until everything is well coated.
4. Sprinkle sesame seeds over the top and transfer to a serving bowl.
Serving Suggestions
This salad's Asian flavours make it a great side dish for main courses like teriyaki salmon, grilled chicken, or tofu stir-fry. It's also perfect with leafy greens for a more substantial lunch, or as a light snack alongside sushi rolls.
The crisp cucumber and crunchy carrot also pair beautifully with BBQ meats - a great way to balance smoky and rich dishes with something refreshing.
Storage and Making Ahead
This salad is best served fresh for maximum crunch. If making ahead, store the vegetables and dressing separately in an airtight container in the fridge and toss just before serving. Leftovers will keep until the next day, but the cucumbers will soften slightly.
Tips For Best Results
- If using watery cucumbers, remove seeds or pat dry with paper towels to avoid a soggy salad. You may also scrape out the cores of the cucumbers with a spoon.
- Slice vegetables evenly using a mandoline slicer for the best texture.
- Don't overdress - you can always add more dressing just before serving.
- Toast the sesame seeds for deeper flavour.
- Serve chilled on hot summer days for the most refreshing crunch.
More Side Salad Recipes To Try
If you love this crunchy carrot cucumber salad recipe, you'll enjoy exploring other fresh, easy salad recipes that make the most of fresh vegetables and simple dressings. Try our Cucumber, Tomato and Feta Salad and Cucumber and Pineapple Salad.
Carrot and Cucumber Salad (With Asian Style Dressing)
Ingredients
- 320 g (0.7 lb) cucumbers 1 English cucumber or 3 -4 short cucumbers, cut into semi-circles
- 320 g (0.7 lb) carrots 3-4 carrots, peeled and julienned (thin matchsticks)
- 3 spring onions thinly sliced
- 1 tablespoon sesame seeds
Dressing:
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon clear honey
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon chilli flakes red pepper flakes
Instructions
- Place sliced cucumbers, spring onion and julienned carrots in a large mixing bowl.
- Place all the dressing ingredients into a jar, screw the lid on, and shake vigorously for 20-30 seconds.
- Pour the dressing over the veggies and toss gently to coat.
- Sprinkle sesame seeds all over and serve.
Nutrition
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