Cucumber Carrot Salad is a refreshing, crunchy 15-minute side dish packed with crisp vegetables and a tangy sesame-ginger dressing. This delightful salad not only invigorates your meals but serves as a versatile companion for various occasions, from weeknight dinners to summer picnics. Its vibrant colors and flavors make it an eye-catching addition to any table. Let’s dive into this quick and easy recipe that will surely impress your family and friends!
Why You’ll Love This Cucumber Carrot Salad
This cucumber and carrot salad is not just delicious but also incredibly beneficial for your health. Here are some reasons why you’ll love it:
- Quick to prepare, making it a perfect easy cucumber and carrot salad option for busy weeknights.
- Refreshing and crunchy, it adds a delightful texture to any meal.
- Packed with nutrients, it’s a healthy cucumber carrot salad choice for weight loss.
- Versatile and customizable, you can add various herbs and spices.
- Vegan-friendly, making it suitable for plant-based diets.
- Low in calories, perfect for keeping your meals light and guilt-free.
- Great for meal prep, ensuring you have a nutritious side ready in advance.
- This cucumber carrot salad recipe can easily be adapted for parties, serving as a vibrant option for gatherings.
Ingredients for Cucumber Carrot Salad
Gather these items:
- 1 large English cucumber (or 2 Persian cucumbers), julienned or thinly sliced
- 2 large carrots, peeled and julienned
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (low sodium if preferred)
- 1 teaspoon honey or maple syrup (optional)
- ½ teaspoon freshly grated ginger
- 1 teaspoon sesame seeds (optional)
- Salt and pepper, to taste
- Thinly sliced green onions
- Chopped fresh cilantro
How to Make Cucumber Carrot Salad Step-by-Step
- Step 1: Wash and peel the carrots. Julienne or thinly slice both carrots and cucumber into uniform matchsticks or ribbons. Place in a large mixing bowl.
- Step 2: In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey (if using), grated ginger, salt, and pepper.
- Step 3: Pour the dressing over the vegetables and toss until evenly coated.
- Step 4: Allow the salad to sit for 5–10 minutes to absorb the dressing while maintaining crunch.
- Step 5: Sprinkle with sesame seeds, green onions, or cilantro. Serve immediately or chill until ready to enjoy.
Pro Tips for the Perfect Cucumber Carrot Salad
Keep these in mind:
- Adjust the dressing ingredients according to your taste.
- This salad can be made ahead and stored in the refrigerator.
- For added flavor, consider incorporating fresh herbs like mint or basil.
- Try adding a squeeze of lemon for a zesty twist.
Best Ways to Serve Cucumber Carrot Salad
This refreshing cucumber carrot salad pairs beautifully with various dishes:
- Serve it as a side with grilled meats or tofu for a healthy meal.
- Use it as a topping for wraps or bowls for an extra crunch.
- For gatherings, offer it alongside other salads for variety.
How to Store and Reheat Cucumber Carrot Salad
To store this salad, keep it in an airtight container in the refrigerator. It can last for up to 3 days. If you’re meal prepping, just remember to add the dressing right before serving to keep the vegetables crunchy.
Frequently Asked Questions About Cucumber Carrot Salad
What is cucumber carrot salad?
Cucumber Carrot Salad is a vibrant dish made from fresh cucumbers and carrots, typically dressed with a tangy vinaigrette. Its refreshing taste and crunchy texture make it a favorite among salad lovers.
Can I make cucumber carrot salad ahead of time?
Yes! This quick cucumber carrot salad can be made a day in advance. Just prepare it without the dressing and add it right before serving for the best crunch.
How do I avoid common mistakes with cucumber carrot salad?
To avoid sogginess, ensure you don’t dress the salad too early. Allow it to marinate for a few minutes before serving, but not too long, as the veggies will lose their crunch.
Variations of Cucumber Carrot Salad You Can Try
Feel free to get creative with your salad! Here are some variations you might enjoy:
- Add some diced bell peppers for extra crunch and color.
- Try incorporating cooked quinoa for a more filling dish.
- Substitute the dressing with yogurt for a creamy version.
- Include nuts or seeds for a protein boost and added texture.
For more tips on healthy eating, check out my about page. If you have any questions, feel free to contact me. You can also read my privacy policy for more information.
For additional insights on the health benefits of cucumbers, you can visit Healthline.
Lastly, if you’re interested in more recipes, check out my author page for more delicious ideas!
PrintRefreshing Cucumber Carrot Salad: 15-Minute Delight
Cucumber Carrot Salad is a refreshing, crunchy 15-minute side dish packed with crisp vegetables and a tangy sesame-ginger dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 large English cucumber (or 2 Persian cucumbers), julienned or thinly sliced
- 2 large carrots, peeled and julienned
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (low sodium if preferred)
- 1 teaspoon honey or maple syrup (optional)
- ½ teaspoon freshly grated ginger
- 1 teaspoon sesame seeds (optional)
- Salt and pepper, to taste
- Thinly sliced green onions
- Chopped fresh cilantro
Instructions
- Wash and peel the carrots. Julienne or thinly slice both carrots and cucumber into uniform matchsticks or ribbons. Place in a large mixing bowl.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey (if using), grated ginger, salt, and pepper.
- Pour the dressing over the vegetables and toss until evenly coated.
- Allow the salad to sit for 5–10 minutes to absorb the dressing while maintaining crunch.
- Sprinkle with sesame seeds, green onions, or cilantro. Serve immediately or chill until ready to enjoy.
Notes
- Adjust the dressing ingredients according to your taste.
- This salad can be made ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg










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