This Asian-inspired Cucumber Carrot Salad is light and refreshing but loaded with flavor. Whip up this crisp and crunchy summer salad in less than 20 minutes.
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Like my Asian Coleslaw, this salad is fresh and light but still a great make-ahead salad. You could even prepare all the elements the day before and assemble them on the day.
The dressing is versatile. It could also be used as a dipping sauce for my Smoked Duck Summer Rolls.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Herbs: I like mint in this recipe as it is readily available and gives the salad a freshness. If you can find it, Asian Basil is my other choice, or you could use cilantro.
- Add Some Heat: If you like a bit of heat, add some chili flakes or chili oil to the dressing, or you could add some thinly sliced radish which will give some heat and extra crunch.
- Add a Fresh, Tangy Kick: Add freshly grated ginger and a squeeze of lime juice for a fresh, tangy kick that will brighten the overall flavor.
- Cutting Your Veggies: I usually prefer the julienne style for the carrot and cucumber. However, you could also do them ribbon style like my Zucchini Ribbon Salad, using a vegetable peeler for a different look and a more delicate salad.
Step by Step Instructions
Step 1: Cut the cucumbers and carrots into thin matchsticks, approximately 2 inches long by 1/4 inch thick. You can use a mandoline to make this process faster and julienne the vegetables evenly.
Step 2: Place the carrots and cucumbers in a large bowl—large enough to toss the vegetables without spilling.
Step 3: Whisk together the soy sauce, vinegar, honey, toasted sesame oil, and olive oil.
Step 4: Pour the dressing over the cucumbers and carrots and stir well to coat the vegetables and mix them up.
Step 5: Add the spring onions, half the sesame seeds, and chopped mint leaves and toss again. Season with salt and pepper if required.
Step 6: Garnish with more black and white sesame seeds and whole mint leaves.
Enjoy immediately or chill until ready to serve. I prefer to let the carrots and cucumbers marinate for at least an hour. It’s best to serve this salad the day it’s made, as the cucumber will continue to release water and soften as it sits.
Expert Tips
- Chill Before Serving: Chilling the salad in the refrigerator for an hour or so before serving will allow the vegetables to soak up the flavors. However, to prevent the vegetables from becoming too soggy, it’s best enjoyed the day it’s made.
- Garnish Wisely: Reserve some of the fresh mint sesame seeds for garnish but add them right before serving to maintain their vibrant colors and textures.
- Thin, Even Slices: Slice your cucumbers and carrots into thin, evenly sized pieces for a consistent texture and a visually appealing salad. A mandoline slicer can help you achieve uniform slices quickly.
DASH Safe Slice® Mandoline Slicer
A safe mandoline slicer that prevents your hands from ever going near the built-in blades. It is a quick way to julienne vegetables for salads.
Related Recipes
Did you try this Carrot Cucumber Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Cucumber Carrot Salad with Sesame Dressing
Ingredients
- 2 large cucumbers
- 4 large carrots - peeled
- ¼ cup extra virgin olive oil
- ¼ cup rice wine vinegar
- 1½ tablespoons honey
- 2 tablespoons toasted sesame oil
- ¼ cup soy sauce
- 2 spring onions - thinly sliced
- 1 tablespoon white sesame seeds - reserve some for garnish
- 1 tablespoon black sesame seeds - reserve some for garnish
- ¼ cup fresh mint - plus some for garnish
Instructions
- Cut the cucumbers and carrots into thin matchsticks, approximately 2 inches long by 1/4 inch thick. You can use a mandoline to make this process faster and julienne the vegetables evenly.
- Place the carrots and cucumbers in a large bowl—large enough to toss the vegetables without spilling.
- Whisk together the soy sauce, vinegar, honey, toasted sesame oil, and olive oil.
- Pour the dressing over the cucumbers and carrots and stir well to coat the vegetables and mix them up.
- Add the spring onions, half the sesame seeds, and chopped mint leaves and toss again. Garnish with more black and white sesame seeds and whole mint leaves.
- Enjoy immediately or chill until ready to serve. I prefer to let the carrots and cucumbers marinate for at least an hour. It’s best to serve this salad the day it’s made, as the cucumber will continue to release water and soften as it sits.
Notes
- Herbs: If you can find it, Asian Basil is a great alternative to mint, or you could use cilantro.
- Add Some Heat: If you like a bit of heat, add some chili flakes or chili oil to the dressing, or you could add some thinly sliced radish which will give some heat and extra crunch.
- Add a Fresh, Tangy Kick: Add freshly grated ginger and a squeeze of lime juice for a fresh, tangy kick that will brighten the overall flavor.
- Cutting Your Veggies: You could also cut the cucumber and carrot ribbon style using a vegetable peeler for a different look and a more delicate salad.
- Chill Before Serving: Chilling the salad in the refrigerator for an hour or so allows the vegetables to soak up the flavors.
- Garnish Wisely: Reserve some of the fresh mint sesame seeds for garnish but add them right before serving to maintain their vibrant colors and textures.
- Thin, Even Slices: A mandoline slicer can help slice your cucumbers and carrots into thin, evenly sized pieces for a consistent texture and a visually appealing salad.
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