Name: Cucumber Carrot Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired
Ingredients: 2 large cucumbers, thinly sliced; 2 medium carrots, julienned or shredded; 2 tbsp rice vinegar (or apple cider vinegar); 1 tbsp sesame oil or olive oil; 1 tsp honey or maple syrup; ½ tsp salt; ¼ tsp black pepper; 1 tbsp sesame seeds (optional); 1 tbsp fresh cilantro or parsley, chopped (optional)

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Why You’ll Love This Recipe

I love how quick and easy this salad is to prepare. The fresh vegetables bring a nice crunch, and the dressing adds just the right balance of sweetness, tang, and zest. It’s light enough for summer picnics but works year-round as a healthy side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium cucumbers, thinly sliced
2 medium carrots, julienned or shredded
2 tablespoons rice vinegar (or apple cider vinegar)
1 tablespoon olive oil or sesame oil
1 teaspoon honey or sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh herbs (dill, cilantro, or parsley)
Optional: sesame seeds for garnish

Directions

I place the sliced cucumbers and carrots in a large bowl.
In a small bowl, I whisk together the vinegar, oil, honey, salt, and pepper until well combined.
I pour the dressing over the vegetables and toss until evenly coated.
I sprinkle fresh herbs on top and garnish with sesame seeds if using.
I serve immediately or let it chill for 15–20 minutes to let the flavors meld.

Servings And Timing

This recipe makes 4 servings and takes about 10 minutes from start to finish.

Variations

I sometimes add thinly sliced red onion for extra sharpness or chopped peanuts for a nutty crunch. For an Asian twist, I use sesame oil, rice vinegar, and a dash of soy sauce. If I want more heat, I add a pinch of red pepper flakes or sliced chili.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The vegetables may release some water, so I give the salad a quick toss before serving again. This salad is best enjoyed fresh and isn’t suited for reheating.

FAQs

Can I Make This Ahead?

Yes, I prepare the vegetables and dressing separately, then toss them together just before serving.

Do I Have To Peel The Cucumbers?

No, I keep the peel on for extra texture and nutrients, but I peel them if I want a softer bite.

Can I Use Pre-Shredded Carrots?

Yes, they work fine and save time, though freshly shredded carrots have a slightly better texture.

How Can I Make It Sugar-Free?

I replace honey or sugar with a natural sweetener like stevia or skip it entirely for a tangier salad.

What Herbs Work Best?

I like dill for a fresh, grassy flavor, parsley for mildness, or cilantro for a bright, citrusy note.

Conclusion

I find cucumber carrot salad to be a quick, colorful, and refreshing addition to any meal. It’s crisp, tangy, and versatile, making it a staple side dish in my kitchen whenever I want something light yet flavorful.