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Cucumber Carrot Salad

Cucumber Carrot SaladAre you tired of the same boring salad options? This refreshing cucumber carrot salad is a perfect solution! With vibrant colors and zesty flavor, this salad is a healthy way to enjoy fresh vegetables. Quick, fresh, and tangy, you can pair it with roasted chicken and grilled meat or eat it as a light snack.

Cucumber carrot salad in a bowl.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Cucumber: Use seedless cucumbers like Persian or Japanese to add the perfect crunch.
  • Carrots: Buy them pre-shredded or cut your own; carrots are a great addition to the salad.
  • Cilantro: Cilantro brightens and flavors the dish.
  • Scallions: Scallions add texture and a clean, peppery finish.
  • Dressing: I am not being dramatic; this dressing is unreal! It combines rice wine vinegar, fish sauce, lime juice, ginger, and garlic to make the most crave-worthy dressing.

HOW TO MAKE CUCUMBER CARROT SALAD 

The full recipe with measurements is in the recipe card below.

Slice the cucumber using a sharp knife or mandolin. Then, cut the carrots, scallions, and cilantro. Combine them in a mixing bowl and set them aside.

Cucumbers, carrots, scallions, and cilantro sliced and chopped and combined in a bowl.

Add the ingredients for the dressing to a small bowl, and give it a quick stir.

The dressing combined in a bowl.

Pour the dressing over the salad mix and refrigerate for 20-30 minutes before serving.

Cucumber salad in a bowl.

PREPARATION TIPS

  • Let the cucumbers and carrots marinate in the dressing for at least 20 minutes before serving.
  • You can easily double or triple the recipe to feed a crowd.

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Cucumber salad in a bowl.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • Refrigerate – Cucumber carrot salad keeps in the fridge for 3-5 days.
  • Repurpose – Use the leftovers as filling for sandwiches like a Banh Mi or a pita. You can also incorporate it into a tossed salad.

FREQUENTLY ASKED QUESTIONS 

What does carrot and cucumber do to the body?

Carrots are an excellent source of nutrients like potassium, vitamin A, and antioxidants; they also contain beta-carotene, a nutrient that gives the carrots their bright color and increases the bioavailability of the vitamins. Cucumbers are a perfect addition to the salad, and they are packed with vitamins K, B, and C and trace minerals. Carrots and cucumbers both have anti-inflammatory and cancer-fighting properties.

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.

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Cucumber carrot salad in a bowl.

Cucumber Carrot Salad

Tressa Jamil
Refreshing, and tangy, cucumber carrot salad is a great way to enjoy fresh vegetables. Pair the salad with an entree or eat it as a light snack.
5 from 3 votes
Prep Time 10 mins
Marinating Time 20 mins
Total Time 30 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4 Servings
Calories 38 kcal

Equipment

Ingredients
  

  • 1 English cucumber, sliced
  • 1 medium carrot, julienne
  • 2 tablespoons cilantro, chopped
  • 2 scallions, thinly sliced
  • ¼ cup rice wine vinegar
  • 2 teaspoons fish sauce
  • 1 teaspoon lime juice, about ½ a lime
  • ½ -inch fresh ginger, minced
  • 2 cloves garlic, minced

Instructions
 

  • Slice the cucumber using a sharp knife or mandolin. Then, cut the carrots, scallions, and cilantro. Combine them in a mixing bowl and set them aside.
  • Add the ingredients for the dressing to a small bowl, and give it a quick stir.
  • Pour the dressing over the salad mix and refrigerate for 20-30 minutes before serving.

Notes

Preparation Tips:
  • Let the cucumbers and carrots marinate in the dressing for at least 20 minutes before serving.
  • You can easily double or triple the recipe to feed a crowd.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 Serving | Calories: 38kcal | Carbohydrates: 8g | Protein: 2g | Sodium: 200mg | Fiber: 2g | Sugar: 4g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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