Cucumber Carrot Salad Recipe

If you’re craving something ultra-refreshing, bursting with color, and brimming with flavor, you’re in for a treat with this Cucumber Carrot Salad. It’s a crisp, zesty side dish that takes just minutes to whip up, but delivers big on taste and crunch. Whether you’re pairing it with a weeknight dinner or serving it at a sunny backyard gathering, this vibrant salad is bound to become your go-to recipe for instant brightness and nutrition.

this Recipe

Ingredients You’ll Need

You’ll be amazed how a few humble ingredients, each with their own distinct personality, can transform into a salad that’s both beautiful and bursting with flavor. Here’s what you’ll need and why each one matters:

• 1 large cucumber: Brings an addictive, juicy crunch that’s irresistibly hydrating—opt for an English cucumber for extra tenderness.
• 2 large carrots: Offer vibrant color and sweet-earthy notes, plus even more snappy texture.
• 1 tbsp sesame seeds: Add a subtle nutty aroma and those perfect little pops with every bite.
• 1 clove garlic, minced: Just enough garlicky depth to balance the freshness without overpowering.
• 2 tbsp fresh parsley, chopped: Brings herbal brightness and a fleck of green to the mix.
• 1 tbsp olive oil: The base of the dressing, delivering a silky sheen and subtle richness.
• 1 tbsp lemon juice: Wakes up all the flavors and delivers a lively, citrusy punch.
• 1 tsp gochugaru (Korean red chili flakes): Lends warmth, color, and a gentle kick—totally worth seeking out!
• 1 tsp soy sauce: Gives savory backbone and savory umami depth.
• ½ tsp sugar (or maple syrup/agave): Rounds out the acidity and heat with a delicate touch of sweetness.

Variations

This Cucumber Carrot Salad loves to adapt! Don’t hesitate to riff on the flavors, swap in what you have, or tailor it for your own taste and dietary needs—there are so many irresistible ways to make it yours.

• Spicy Peanut Twist: Whisk a spoonful of peanut butter into the dressing for a creamy, Thai-inspired spin with addictive richness.
• Extra Veggies: Toss in thinly sliced bell peppers, radishes, or snap peas for extra crunch and a pop of color.
• Herb Swap: Try cilantro, mint, or fresh dill instead of parsley for a completely different herbal vibe.
• Make It Vegan/GF: Use tamari for soy sauce and agave or maple syrup as the sweetener to keep things both vegan and gluten-free.

How to Make Cucumber Carrot Salad

Step 1: Julienne the Cucumber and Carrots

Start by giving your cucumber and carrots a good wash and pat dry. Grab a sharp knife or a handy julienne peeler, then slice both into thin, elegant matchsticks. Julienne strips give the salad its fun texture and help the dressing coat every bit evenly—but don’t stress over absolute perfection here, rustic is beautiful too!

Step 2: Mix the Zesty Dressing

In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir until everything is harmoniously blended—this is where the zingy, tangy, slightly spicy magic happens. If you love a little extra heat or tang, feel free to play with the proportions here.

Step 3: Assemble the Salad

Transfer your freshly julienned veggies to a large mixing bowl. Pour over the dressing, then add minced garlic and chopped parsley. Now toss, toss, and toss again until those cucumber and carrot strips are glistening and totally coated with all that flavor.

Step 4: Finish and Serve

Sprinkle in the sesame seeds for that final touch of nuttiness and texture. One last gentle toss and your Cucumber Carrot Salad is ready to shine! Enjoy immediately for ultra-crispness, or let it sit for 10–15 minutes to allow those irresistible flavors to mingle.

How to Serve Cucumber Carrot Salad

Garnishes

This salad loves a light sprinkle of extra sesame seeds or even a pinch of flaky sea salt for added crunch and sparkle. If you have black sesame seeds, they make a striking contrast. For an extra herbal lift, a few more leaves of fresh parsley (or your favorite herb) right before serving makes it pop.

Side Dishes

Cucumber Carrot Salad is the ideal cool, crisp companion to spicy stir-fries, grilled chicken or salmon, or even simple rice bowls—it cuts through rich flavors and brings refreshing lightness to your spread. I also adore it served alongside dumplings or spring rolls for a punch of color and flavor.

Creative Ways to Present

Layer the salad into lettuce cups for fun handheld bites, or pile it high on a platter for a shared starter. You can even twirl the julienned veggies into little nests with tongs for a playful, restaurant-worthy look. If you’re entertaining, individual mini jars or shot glasses turn the salad into adorable, portable appetizers.

Make Ahead and Storage

Storing Leftovers

Leftover Cucumber Carrot Salad keeps well in an airtight container in the fridge for up to two days. The flavors deepen as it sits, but keep in mind the veggies will soften a bit over time—still delicious, just less crisp!

Freezing

Freezing is not recommended for this salad—the fresh, watery nature of cucumbers and carrots means they’ll lose their lovely crunch and become mushy once thawed. Fresh is definitely best here!

Reheating

No reheating needed—Cucumber Carrot Salad is absolutely meant to be enjoyed cold or at room temperature. If you’ve made it ahead, just give it a toss before serving and maybe freshen it up with a squeeze of lemon or a sprinkle of herbs.

FAQs

Final Thoughts

If you’ve never tried making Cucumber Carrot Salad at home, I hope you’re inspired to give it a go—it’s so easy, so vibrant, and so good for you. Whether you serve it as a speedy side or a standout appetizer, it’s sure to become your new favorite way to eat your veggies. Enjoy every crunchy, zesty bite, and don’t forget to share some with a friend!

Print