Name: Cucumber Carrot Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired
Ingredients: 1 large cucumber, thinly sliced; 2 medium carrots, julienned or shredded; 2 tablespoons rice vinegar (or white wine vinegar); 1 tablespoon olive oil or sesame oil; 1 teaspoon honey or maple syrup; 1 teaspoon soy sauce (optional); Salt and black pepper to taste; 1 teaspoon sesame seeds (optional); Fresh chopped cilantro or parsley for garnish (optional)

Why You’ll Love This Recipe

I love how quick and simple this salad is—it requires no cooking and minimal prep. It’s a great way to get in extra veggies, and the fresh flavors pair well with almost any main dish. Whether I’m serving it with grilled chicken, fish, or just enjoying it on its own, this salad always hits the spot. Plus, it’s easy to customize with different dressings or herbs.

Ingredients

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

Cucumber, thinly sliced
Carrots, julienned or shredded
Rice vinegar or lemon juice
Olive oil or sesame oil
Salt
Pepper
Optional: Fresh herbs like cilantro or parsley
Optional: Sesame seeds or crushed peanuts for garnish

Directions

I start by washing and preparing the vegetables—peeling the carrots and either shredding or julienning them, and thinly slicing the cucumber.
In a large bowl, I toss the cucumber and carrots together.
I drizzle the veggies with olive oil or sesame oil and a splash of rice vinegar or lemon juice.
I season it with salt and pepper to taste, then toss everything to combine well.
Before serving, I sometimes add fresh herbs or sprinkle sesame seeds on top for an extra pop of flavor and texture.

Servings and timing

This recipe serves about 4 people as a side dish. It takes around 10 minutes from start to finish, making it a go-to when I need something fast and fresh.

Variations

I like to mix things up depending on what I have on hand. Sometimes I add thinly sliced red onions or radishes for a bit of bite. A dash of soy sauce or a pinch of sugar gives it an Asian-inspired twist. For a spicy kick, I might add a few red pepper flakes or a drizzle of sriracha. If I want to make it more filling, I’ll toss in cooked edamame or chickpeas.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since it’s a fresh salad, it’s best eaten right away, but it still tastes good after a short chill. I don’t recommend reheating this dish—it’s meant to be served cold or at room temperature.

FAQs

How far in advance can I make cucumber carrot salad?

I usually make it a few hours ahead of time and keep it in the fridge. It stays fresh and crisp, but I avoid making it more than a day in advance to keep the texture perfect.

Can I use pre-shredded carrots?

Yes, I often use pre-shredded carrots when I’m short on time. They work just as well and save a step in prep.

What kind of cucumber is best?

I prefer using English cucumbers because they have fewer seeds and a thinner skin, but regular cucumbers work fine too—just peel and deseed them if needed.

Can I add protein to make it a full meal?

Absolutely. I like adding grilled chicken, tofu, or even canned tuna to turn it into a quick lunch or light dinner.

Is this salad suitable for meal prep?

It can be, but I usually keep the dressing separate and mix everything just before eating to avoid sogginess.

Conclusion

This cucumber carrot salad is one of my favorite quick recipes for when I want something healthy, light, and flavorful. It’s endlessly adaptable, super easy to whip up, and always adds a refreshing touch to any meal.