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Bright, crunchy, and bursting with flavor, Carrot Cucumber Salad combines the fresh veg in a sweet, savory, tangy Asian-inspired dressing for a vibrant, refreshing side dish!
Why You’ll Love Cucumber Carrot Salad
If you’re looking for a quick, easy, and delicious way to up your veggie intake, look no further than simple veggie-forward salads like this easy edamame salad, green bean salad, and this light and refreshing carrot cucumber salad.
Pull it together in just minutes (plus 20 minutes marinating!), combining inexpensive and readily available crunchy cucumber and carrots elevated with a tangy soy dressing for a wonderful blend of texture, color, and flavor.
With minimal ingredients, heaps of flavor, and satisfying crunch, this nutrient-dense, fiber-rich salad is not only refreshing but great for serving a crowd as a vibrant, plant-based, vegan, and easily gluten-free addition to pool parties, BBQs, picnics, and spring/summer gatherings.
Looking for more simple cucumber side salads? You might also like spicy cucumber salad, cucumber apple salad, or radish cucumber salad. This vegan chicken and California grape salad is also another great salad to try out!
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Add-Ins
- Sesame oil: A few drops adds a toasty, nutty flavor to cucumber and carrot salad.
- Aromatics: A small amount (about ½ tsp) of garlic and/or ginger minced/paste helps add aromatic depth. Powdered versions will work, too, in a pinch.
- For spice: Add some red pepper flakes, chili paste, or chili oil.
- Edamame: For extra texture, nutrients, and plant-based protein.
- Other vegetables: Shredded cabbage or sliced red onion/radishes add texture and flavor to this salad with cucumber and carrot.
How to Make Carrot Cucumber Salad
Step 1: First, combine all the marinade ingredients (soy sauce, rice vinegar, lemon juice and zest, olive oil, Dijon mustard, and sweetener) in a bowl or lidded jar and whisk/shake well. Set aside.
Step 2: Meanwhile, slice the cucumber in half lengthwise and then into thin ⅛-inch half-moons, transferring them to a large salad bowl.
Step 3: Then, peel and shred the carrots using a box grater, food processor shredding disk, or julienne peeler. Also, mince the cilantro and add both to the bowl. Add the dressing, mix well, and transfer to the fridge for 20 minutes to marinate.
Step 4: Finally, toss well once more, season with salt and pepper to taste, and optionally garnish with sesame seeds. Enjoy!
Alternatively, thinly ribbon or julienne the carrots with a vegetable peeler.
FAQs
Only if you’re using cucumbers with a tough peel (like regular garden cucumber) or you prefer the softer texture.
Yes, it’s a healthy, low-fat, high-nutrient salad loaded with fiber, several vitamins and minerals, and antioxidants.
Yes, you can replace the oil with water/veg broth or omit it entirely.
Pro Recipe Tips
- To save time: Use a mandoline or food processor slicing/shredding disks to get the prep done in no time at all.
- Don’t slice too thick: The thinner the veg, the more flavorful the cucumber carrot salad will become when marinated.
- Leave to marinate: I recommend a minimum of 20 minutes, though an hour or two works even better for the flavors to enhance and meld.
- If the cucumber is very seedy: Slice it in half, scoop out the seeds with a spoon, discard them, and then slice the cucumber.
Serving Suggestions
Enjoy this refreshing salad as an appetizer, starter, or side alongside:
- Protein: Like crispy baked tofu, tempeh, or your favorite meat alternative.
- Vegan burgers: Like any of these 9 delicious vegan burger recipes.
- Pasta: Like green pea pasta, sweet potato pasta, or creamy tahini pasta.
- Spring rolls: Like fresh rainbow rolls or crispy tofu veg wontons.
- Quinoa/rice: Like lemon garlic quinoa, quinoa stuffed peppers, or garlic rice.
- Soup: Like this tomato gazpacho.
Storage Instructions
Once prepared, store the carrot and cucumber salad in an airtight container in the refrigerator. It’s best within a couple of days, though you can enjoy it for 4-5 days if you only add the cucumber 20 minutes before serving each time.
Carrot Cucumber Salad
Ingredients
- 1 tablespoon of low-sodium soy sauce
- 1 tablespoon of rice vinegar
- 1 lemon, zest and juice
- 1 tablespoon of olive oil
- 1 teaspoon Dijon mustard
- 1 tablesppon of sugar or sweetener of choice
- 1 pound of cucumbers
- 2 cups of carrots, shredded
- 2 tablespoons of minced cilantro
- Salt and black pepper to taste
- 1 tablespoon of sesame seeds (optional)
Instructions
- In a jar with a lid, add the soy sauce, rice vinegar, lemon zest and juice, olive oil, dijon mustard, and sugar. Close the lid and shake well. Set aside.
- Slice the cucumber in half lengthwise, then slice it in half moons. Add them to a large salad bowl.
- Add the carrots, cilantro, and all of the dressing. Mix well and place it in the refrigerator for at least 20 minutes before serving. Toss well, taste, and add salt and pepper if needed. Garnish with sesame seeds and serve cold.
Notes
- To save time: Use a mandoline or food processor slicing/shredding disks to get the prep done in no time at all.
- Don’t slice too thick: The thinner the veg, the more flavorful the cucumber carrot salad will become when marinated.
- Leave to marinate: I recommend a minimum of 20 minutes, though an hour or two works even better for the flavors to enhance and meld.
- If the cucumber is very seedy: Slice it in half, scoop out the seeds with a spoon, discard them, and then slice the cucumber.
Nutrition
Disclaimer: Although journeytowellnesspath.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. journeytowellnesspath.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This salad is so refreshing and delicious!