Asian Cucumber Carrot Salad
A crisp, refreshing, and colorful Asian Cucumber Carrot Salad tossed in a sweet, tangy, and savory sesame-ginger dressing. This salad is perfect as a side dish for grilled meats, rice bowls, noodles, or as a light lunch.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Ingredients
For the Salad
- 2 large English cucumbers, thinly sliced
- 2 large carrots, peeled into ribbons or julienned
- ¼ cup thinly sliced red onion
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint (optional)
- 1 tablespoon toasted sesame seeds
For the Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- ½ teaspoon chili flakes (optional)
- ½ teaspoon sriracha (optional)
- Juice of ½ lime
- Pinch of black pepper
Optional Add-Ins
- Sliced avocado
- Edamame
- Shredded cabbage
- Bell peppers
- Radishes
- Cooked shrimp
- Grilled chicken
- Crispy wonton strips
- Crushed peanuts
- Cashews
Equipment
- Large mixing bowl
- Small bowl or jar for dressing
- Vegetable peeler or julienne slicer
- Whisk
- Sharp knife
- Cutting board
Instructions
Step 1: Prepare the Vegetables
Wash the cucumbers thoroughly.
Slice them into thin rounds or half-moons.
Peel the carrots into ribbons or cut into thin matchsticks.
Slice the onion and green onions.
Chop the cilantro and mint.
Step 2: Make the Dressing
In a small bowl whisk together:
- Rice vinegar
- Soy sauce
- Sesame oil
- Honey
- Ginger
- Garlic
- Lime juice
- Chili flakes
- Sriracha
- Black pepper
Whisk until fully combined.
Step 3: Assemble
Place cucumbers, carrots, onion, green onions, cilantro, and mint into a large bowl.
Pour the dressing over the vegetables.
Toss gently until everything is evenly coated.
Step 4: Finish
Sprinkle toasted sesame seeds over the top.
For best flavor, refrigerate for 15–20 minutes before serving.
Serving Suggestions
Serve with:
- Grilled chicken
- Teriyaki salmon
- BBQ beef
- Fried rice
- Rice bowls
- Dumplings
- Spring rolls
- Stir-fried noodles
Tips for Success
- English cucumbers stay crisp and have fewer seeds.
- Chill the salad before serving for maximum freshness.
- Toast sesame seeds for deeper flavor.
- Do not overdress if making ahead.
- Add avocado just before serving.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended, as the vegetables will lose their crisp texture.
Nutrition (Approximate Per Serving)
- Calories: 120
- Protein: 2 g
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 320 mg
Nutritional values are approximate and will vary depending on the exact ingredients used.
Nut Information
As Written
Contains:
- Peanuts: No
- Tree Nuts: No
- Sesame: Yes (sesame oil and sesame seeds)
- Gluten: Possible (regular soy sauce contains wheat)
- Dairy: No
- Eggs: No
- Soy: Yes (soy sauce)
To Make Nut-Free
The base recipe is naturally free of peanuts and tree nuts. Simply avoid optional toppings like peanuts or cashews and check ingredient labels for cross-contamination if serving someone with severe allergies.
To Make Gluten-Free
Use certified gluten-free tamari or gluten-free soy sauce.
Frequently Asked Questions (Q&S)
Q1. Can I make this ahead of time?
Yes. It can be prepared up to 24 hours in advance. For the best texture, add the dressing shortly before serving.
Q2. Can I use regular cucumbers?
Yes, but peel them and remove the large seeds if they are tough.
Q3. Is this salad spicy?
No. The spice is optional and can be adjusted to your preference.
Q4. Can I make it vegan?
Yes. Replace the honey with maple syrup or agave nectar.
Q5. Can I add protein?
Absolutely. Grilled chicken, shrimp, tofu, or edamame all pair well with this salad.
Q6. Why did my salad become watery?
Cucumbers naturally release moisture over time. For a crisper salad, lightly salt the cucumber slices, let them sit for 15–20 minutes, then pat them dry before mixing.
Q7. Can I use another vinegar?
Rice vinegar provides the classic Asian flavor, but apple cider vinegar or white wine vinegar can be used in a pinch.
Q8. What can I use instead of sesame oil?
You can use avocado oil or olive oil, though the salad will lose some of its signature nutty flavor.
Q9. Is this recipe keto-friendly?
It can be. Replace the honey with a keto-friendly sweetener and use a low-carb soy sauce.
Q10. What main dishes pair well with this salad?
It complements grilled salmon, teriyaki chicken, beef skewers, pork chops, tofu stir-fry, sushi, rice bowls, and noodle dishes.
