Name: Cucumber Carrot Salad Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 2 large cucumbers, thinly sliced; 3 medium carrots, peeled and shredded or julienned; 2 green onions, thinly sliced; 2 tablespoons fresh cilantro or parsley, chopped; 3 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon fresh lime juice or lemon juice; 2 tablespoons soy sauce or tamari; 1 tablespoon honey or maple syrup; 1 tablespoon toasted sesame oil; 2 tablespoons neutral oil (such as avocado oil or light olive oil); 1 teaspoon grated fresh ginger; 1 small garlic clove, finely minced or grated; 1/4 teaspoon red pepper flakes; 1/4 teaspoon black pepper; Salt, to taste; 1 tablespoon toasted sesame seeds; 1 tablespoon chopped roasted peanuts or cashews; 1 teaspoon sugar, if you prefer a slightly sweeter dressing; 1 teaspoon Dijon mustard, for a tangier, thicker dressing

Cucumber Carrot Salad Recipe tastes crisp, tangy, and a little sweet, with plenty of crunch in every bite. It works perfectly for busy home cooks who want a fresh side dish in under 20 minutes from start to finish. I have served this at so many cookouts that my friends now text me photos of cucumbers as a not-so-subtle hint.

Why You Should Try This Cucumber Carrot Salad Recipe

This cucumber carrot salad recipe hits that sweet spot between super fresh and super easy. You slice, toss, chill, and suddenly you have a bright, crunchy side that goes with almost anything.

The salad tastes cool and refreshing from the cucumbers, slightly sweet from the carrots, and zippy from the dressing. It works for meal prep, potlucks, weeknight dinners, and lunch boxes, so you get a lot of mileage from a short ingredient list.

“This cucumber carrot salad recipe tastes so crisp and refreshing that I made it three days in a row. ★★★★★”

Ingredients You’ll Need

Fresh produce

2 large cucumbers, thinly sliced
- Use English cucumbers for fewer seeds and tender skin.
- If you use regular cucumbers, peel them and scoop out large seeds for better texture.
3 medium carrots, peeled and shredded or julienned
- Matchstick carrots from the store work well when you feel short on time.
2 green onions, thinly sliced
2 tablespoons fresh cilantro or parsley, chopped
- Cilantro gives a brighter, more herbal flavor.
- Parsley works better if you dislike cilantro.

Dressing ingredients

3 tablespoons rice vinegar or apple cider vinegar
- Rice vinegar tastes milder and slightly sweet.
1 tablespoon fresh lime juice or lemon juice
2 tablespoons soy sauce or tamari
- Use low sodium if you watch your salt.
- Use tamari for a gluten free version.
1 tablespoon honey or maple syrup
- Honey gives a rounder sweetness, maple syrup tastes a bit deeper.
1 tablespoon toasted sesame oil
2 tablespoons neutral oil
- Avocado oil or light olive oil both work well.
1 teaspoon grated fresh ginger
- Use 1/4 teaspoon ground ginger if you do not have fresh.
1 small garlic clove, finely minced or grated
1/4 teaspoon red pepper flakes
- Adjust to taste or skip for a mild salad.
1/4 teaspoon black pepper
Salt to taste
- Add at the end after you taste the salad, since soy sauce already adds salt.

Optional add‑ins

1 tablespoon toasted sesame seeds
1 tablespoon chopped roasted peanuts or cashews
1 teaspoon sugar if you prefer a slightly sweeter dressing
1 teaspoon Dijon mustard for a tangier, thicker dressing

Equipment

Cutting board and sharp knife
Vegetable peeler
Box grater or julienne peeler or spiralizer
Medium mixing bowl for the dressing
Large bowl for tossing the salad
Whisk or fork
Tongs or salad servers

Tips & Tricks

Slice cucumbers thinly so they soak up the dressing and stay crunchy.
Salt cucumber slices lightly, let them sit 10 minutes, then pat dry to reduce extra water.
Use a julienne peeler or spiralizer for carrots if you want a pretty, noodle-like look.
Chill the salad at least 10 to 15 minutes before serving so flavors meld.
Taste the dressing before you add it and adjust acid, salt, and sweetness to your preference.
Add nuts and seeds right before serving so they stay crunchy.
Double the dressing and keep it in the fridge for quick salads during the week.
Keep the cucumbers and carrots in larger pieces if you plan to store the salad for a couple of days.

How to Make Cucumber Carrot Salad Recipe

Step 1: Prep the cucumbers

Wash the cucumbers and pat them dry. Slice them into thin rounds or half moons, about 1/8 inch thick. If you use regular cucumbers, peel them and scoop out large seeds with a spoon before slicing.

Step 2: Prep the carrots and green onions

Peel the carrots, then shred them on a box grater or cut them into thin matchsticks. Slice the green onions into thin rounds, both white and green parts. Chop the cilantro or parsley and set it aside.

Step 3: Mix the dressing

In a medium bowl, add rice vinegar, lime juice, soy sauce, honey, toasted sesame oil, neutral oil, ginger, garlic, red pepper flakes, black pepper, and a pinch of salt. Whisk until the honey dissolves and the dressing looks smooth. Taste and adjust with more vinegar for tang, honey for sweetness, or soy sauce for salt.

Step 4: Toss the salad

Place cucumbers, carrots, and green onions in a large bowl. Pour the dressing over the vegetables. Toss gently with tongs or salad servers until everything looks evenly coated.

Step 5: Chill and finish

Cover the bowl and chill the cucumber carrot salad for 10 to 20 minutes in the fridge. Right before serving, add cilantro or parsley and any nuts or sesame seeds. Toss again, taste once more, and adjust seasoning if you want a stronger kick of acid or heat.

What to Serve with Cucumber Carrot Salad Recipe

This cucumber carrot salad recipe pairs beautifully with grilled chicken, baked salmon, tofu, or simple pan seared shrimp. It also works as a crunchy topping for rice bowls, noodle bowls, or lettuce wraps. I like to pack it next to sandwiches, wraps, or veggie burgers as a fresh side. You can also serve it with steamed rice and a fried egg for a quick, light lunch.

Storage Options

Store leftover cucumber carrot salad in an airtight container in the fridge for up to 2 days.
Keep nuts and seeds separate and add them right before serving so they stay crunchy.
Stir the salad before serving again, since the dressing can settle at the bottom.
Skip freezing this salad, since cucumbers and carrots lose their crisp texture after thawing.