If you need an easy side dish, try my cucumber carrot salad packed with crisp, fresh vegetables, vibrant colors, and zesty dressing. It takes only a few minutes to make and you can enjoy it as a light snack or pair it with meals like roasted chicken or grilled steak.
Key Ingredients
- Cucumber: Seedless cucumbers such as Persian or Japanese have a perfect crunch since they have tender skin and a crispy, fresh texture.
- Carrots: Buy precut carrots or cut and peel them yourself. The sweetness of the carrots is a tasty addition to the otherwise tangy salad.
- Onion: Thinly sliced red onion provides flavor and a beautiful pop of color.
- Cilantro: Fresh cilantro brightens the dish.
- Scallions: Adding scallions provides a unique texture and a refreshing, peppery taste.
- Dressing: I’m not exaggerating – this salad dressing is incredible! It’s made with rice wine vinegar, fish sauce, lime juice, ginger, and garlic – resulting in the most crave-worthy dressing for the salad.
Additions and Substitutions
- Load up on veggies. Consider adding more fresh vegetables like edamame or mung beans.
- Swap the dressing. Replace the dressing in the recipe with tangy miso vinaigrette or sherry shallot dressing.
- Add some protein. Make the cucumber carrot salad a complete meal by including chickpeas, hard-boiled eggs, or thin cut chicken breast.
- Cut the veggies differently. Use a mandolin or a spiralizer to make the carrots and cucumbers thin or noodle-like for a bit of variation.
How to Make Cucumber Carrot Salad
The full recipe with measurements is in the recipe card below.
Step 1: Slice the cucumber using a sharp knife or mandolin. Then, cut the carrots and add them to a mixing bowl and set them aside.
Step 2: Then, cut the onions, cilantro, and scallions and add them to the bowl.
Step 3: Combine the ingredients for the dressing in a small bowl, and give it a quick stir.
Step 4: Pour the dressing over the salad, mix, and refrigerate for 20-30 minutes before serving.
Expert Tips
- Marinate the cucumbers and carrots in the dressing for at least 20 minutes before serving.
If you enjoy the cucumber carrot salad, pair it with one of these dinner recipes!
Serving Suggestions
- Pulled Pork Sandwich, Pulled Pork Sliders
- Beef Ribs, Beef Brisket
- Adobong Manok, Grilled Tandoori Chicken, BBQ Baked Chicken Legs, Oven Baked Drumsticks, Joojeh Kabob, Roasted Jerk Chicken, Pulled Chicken
- Bratwurst, Hot Dogs, Chicken Sausages
- Baked Beans with Hamburger
- Hamburgers, Air Fryer Turkey Burgers, Turkey Smash Burgers
- Blackened Mahi Mahi, Pesto Flounder, Blackened Mahi Mahi Tacos
What To Do With Leftovers
- Refrigerate: Store the leftover cucumber carrot salad in an airtight container for 3-4 days.
- Repurpose: Transform the leftover salad by using it as filling for sandwiches like Banh Mi, pitas, or cold cut. I also like using this salad as a topping for my sesame salmon bowl.
Frequently Asked Questions
Can I prepare cucumber carrot salad in advance?
Carrot cucumber salad is a great prep meal. However, I recommend leaving the dressing off until you’re ready to serve to preserve the crispness of the vegetables.
More Salad with Cucumber and Carrots:
Cucumber Carrot Salad
- Small Bowl
- 6 Persian cucumber, thinly sliced
- 1 medium carrot, julienned
- ½ red onion, thinly sliced
- 2 tablespoons cilantro leaves, finely chopped
- 2 scallions, thinly sliced at a bias
- ¼ cup rice vinegar
- 2 teaspoons fish sauce
- lime juice, ½ lime
- ½ – nch knob of ginger, finely grated
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame seeds
- Slice the cucumber using a sharp knife or mandolin. Then, cut the carrots and add them to a mixing bowl and set them aside.
- Then, cut the onions, cilantro, and scallions and add them to the bowl.
- Combine the ingredients for the dressing in a small bowl, and give it a quick stir.
- Pour the dressing over the salad, mix, and refrigerate for 20-30 minutes before serving.
- Marinate the cucumbers and carrots in the dressing for at least 20 minutes before serving.