Next time you are craving fresh flavors, try this healthy carrot and cucumber salad! It bursts with crunchy veggies that are tossed in a light, but flavorful Asian-style dressing. Perfect as a side dish during the spring, BBQs, potlucks or simply to accompany burgers or pizza. Fresh, wholesome and very easy to prepare.

Overhead view on large plate containing a bowl of Asian carrot and cucumber salad with a side of avocado toasts.

There is still a huge pile of icy snow from the last storm in front of our house and I'm over here dreaming of crispy fresh salads.

Too early?

Never too early in the year for a bright and colorful cucumber salad though! Countless times I have made my cucumber mango salad and will simply drizzle a sesame dressing over cukes, fresh herbs and romaine lettuce any day. Winter or summer.

And let's not forget about my ultimate favorite: watermelon cucumber salad! So fresh and satisfying. I realize I really have a hard time making a salad without cucumbers: they add so much freshness, crunchiness and extra hydration too. And they pair well with so many ingredients.

But in this case, the cucumber definitely is the star.

There is not much going on in this simple salad recipe, but the combo of crisp cucumber with sweet carrots, tangy rice vinegar, sweetener and nutty sesame oil is all you need for a perfectly balanced salad. Makes for a crunchy salad that's really full of fresh flavor.

I love adding a touch of soy sauce for extra umami flavors and if you love cilantro, then this simple carrot salad is perfect to load it up with fresh herb flavor. The dressing adds a nice Asian touch to the veggies, but also is not too overpowering to keep the flavor focused on the fresh produce.

Also, be sure to check out these Thai Brussels sprouts for another great side dish recipe.

Let me know if you gave this recipe a try! ❤️

Front angle view on a healthy and quick carrot cucumber salad that's topped with sesame seeds.

Why you'll love this recipe

Ultra quick and easy recipe
Packed with wholesome ingredients
Flavorful with an amazing crispy texture
Appetizing and bright
Perfect for the hot summer days
Easy to customize
Minimal prep
Tasty salad for the spring
Naturally vegan, dairy-free and easy to make gluten-free

Ingredients & substitutions

This is a highly versatile recipe, so if you don't have a particular ingredient, the chances are that you can substitute for something else. Just play around with the ingredients and make it your own with what you have in the pantry.

Cucumber: I used an English cucumber to make it. Aim for an organic cucumber if you want to use the skin too.
Carrot: choose any type you like. Use colorful fresh carrots if you can find them for extra color.
Sesame seeds & peanuts: simply omit if you don't have them. If the salad makes the main part of your meal, then definitely try to boost with high-in-calories nuts or seeds to keep hunger away longer. Roasted cashews would also be amazing.
Cilantro: I'm addicted to cilantro, so of course it found its way over here. But simply omit or use fresh mint or basil instead.

For the Asian dressing

Rice vinegar: the main dressing ingredient, so try not to omit this one. You could use other vinegar-y ingredients, such as apple cider vinegar, but be careful and use less (rice vinegar is milder in flavor and sweeter than other kinds). You could also use some freshly squeezed lime juice (start with less).
Maple syrup: any sweetener should work. Agave nectar, brown rice syrup or even granulated sugar (just make sure to dissolve well).
Soy sauce: use tamari for a gluten-free recipe.
Toasted sesame oil: a little goes a long way as it has a powerful nutty flavor. If you don't have it, simply omit it.
Salt and red pepper flakes: add to taste. There is a little bit of salty soy sauce, so go slow on the salt and omit the red pepper flakes if you don't like spicy food.

Showing are the ingredient to make this recipe.

What kind of cucumber to use

I love English cucumbers when making salads: they are mild in flavor, don't have many seeds and I enjoy their thin skin.

That being said, mini Lebanese cucumbers, baby cucumbers or Persian cucumbers would also work out well. If using fresh cucumber from the garden in the summer, then you might need to discard their peel if too thick/bitter and make sure to scoop out their seeds.

How to make this Asian carrot cucumber salad

Arrange the vegetables

I love to ribbon-ize the veggies! Simply use a peeler and keep peeling through the veggies to create the ribbons. I usually discard the first outer peels from the carrots, but I like to include the cucumber skin in the salad. It really is super quick to do and makes for a fun different way to serve a veggie salad.

But, you could also simply thinly slice the veggies, use shredded carrots, julienne the veggies or even make noodles with them if you have a spiralizer.

Make the dressing

In a small bowl, combine the rice vinegar, soy sauce, sweetener, sesame oil, salt and red pepper flakes. Whisk to combine.

Taste the dressing and adjust flavor depending on your taste.

Finish up the salad

In a large bowl, combine the cucumber and carrot ribbons with the cilantro, peanuts and sesame seeds. Then, pour the dressing over and stir well.

Serve right away or let the salad sit in the fridge for about 20 minutes to chill and allow the flavors to marinate. Enjoy!

In process picture: there is a hand peeling a carrot.

In process picture: there is a hand peeling a cucumber.

Tips

You can get bagged shredded carrots if that makes it even quicker and easier.
Taste the salad as you go. It does make for a vinegary kind of salad, but that's easy to adjust with more sweetener and soy sauce if you prefer. Fresh ginger would also pair well with the other dressing ingredients.
This recipe makes for a fun base to add on so much more! Try combining this salad with Asian-style cooked noodles such as soba, roasted tofu, oranges, avocado, chickpeas, edamame, red onion, green onions, etc.
You can easily double the recipe if serving at gatherings or BBQs. This salad holds well for about a whole day after combined, which makes it a great make-ahead dish.
Try adding the peanuts just before eating to keep them crunchy.

There is a fork that taking a portion of a carrot cucumber salad from a shallow bowl.

Serving suggestions

This carrot cucumber salad is very bright and light, which would balance well with a heavier meal such as pasta, pizza or burgers. We love it especially with my chickpea burger and this simple white sauce pasta.

Other great pairing ideas would be homemade focaccia, whole wheat buns or a tofu sandwich. We also love serving it with avocado toasts for a delicious lunch!

This Asian cucumber salad would also make for a healthy side dish to serve alongside other Asian-inspired meals, such as a garlic udon noodle dish and gochujang tofu.

If you have some leftovers, you could also include in sandwiches to add some crunch and a tasty Asian flavor.

Storage tips

This salad stores pretty well. The dressing feels quite liquid-y especially over time if the water from the cucumbers ooze out, but simply stir well before serving. It should be ok to keep in an airtight container the fridge for about 2 days, longer than that might make the salad a little too soft with the veggies less crunchy.

Close up on a bowl of carrot and cucumber salad garnished with peanuts and sesame seeds and a side of avocado toasts.

Other easy fresh recipes you might like

I hope you like this carrot cucumber salad as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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Quick Asian Carrot and Cucumber Ribbon Salad

PRINT RECIPE PIN RECIPE

Prep Time15

Cook Time0

Total Time15

Servings large portions

Author Jessica Laroche

Ingredients

1 large English cucumber
2 large carrots
¼ cup roasted peanuts
2 tsp sesame seeds - plus more for serving
handful of fresh cilantro (or mint or basil) - roughly chopped

For the dressing

3 tbsp rice vinegar
1 tbsp soy sauce - or tamari for gluten-free
1 tbsp maple syrup - or any other sweeteners
1 tsp sesame oil
¼ tsp salt - or to taste
pinch of red pepper flakes - optional

Instructions

Start by slicing off the edges of the carrots and peel their skin off. Then, keep peeling through the veggie to create the ribbons. Do the same with the cucumber (I usually include the cucumber peels in the salad). Set aside.
In a small bowl, whisk together the rice vinegar, maple syrup, soy sauce, sesame oil, red pepper flakes and salt.
In a large bowl, combine the ribboned carrots and cucumber with the cilantro, sesame seeds and peanuts. Then pour the dressing over and stir to combine.
Taste to adjust the flavors. Serve right away or chill for 10-20 minutes to let the flavors marinate before serving. Enjoy!

Video

Notes

You can keep the salad in the fridge in an air-tight container for 1-2 days.
You can get bagged shredded carrots if that makes it even quicker and easier.
You can roughly cut the ribbons so they are shorter and easier to eat. I like to use scissor to do that.
Taste the salad as you go. It does make for a vinegary kind of salad, but that's easy to adjust with more sweetener and soy sauce if you prefer. Fresh ginger would also pair well with the other dressing ingredients.
This recipe makes for a fun base to add on so much more! Try combining this salad with Asian style cooked noodles such as soba, roasted tofu, oranges, avocado, chickpeas, edamame, red onion, green onions, etc.
You can easily double the recipe if serving at gatherings or BBQs. This salad holds well for about a whole day after combined, which makes it a great make ahead dish.

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