This carrot cucumber salad features crunchy carrots and crisp cucumbers drizzled with a spicy, slightly sweet Asian-inspired dressing that’s bursting with umami! This cucumber carrot salad comes together in just 20 minutes and makes for a quick, refreshing salad for busy weeknights.
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Asian Carrot Cucumber Salad
If you love quick, Asian-inspired salads like my Thai Salad and this mason jar salad with peanut dressing, and even this cauliflower fried rice, which, if we’re honest, is more of a hot salad than a grain-based side dish, this carrot cucumber salad is right up your alley!
After the success of my TikTok-inspired Viral Cucumber Salad recipe, I knew I had to create another version. This time without the dairy and the jar! So here we are, an Asian-Inspired carrot cucumber salad to round off the collection!
Is Carrot Cucumber Salad Healthy?
Now, salads can start out with the best intentions, but are often dressed with the unhealthiest, sugar-laden dressings. What makes this one healthy are the fresh veggies, of course, but also the dressing! I’ve swapped out the soy sauce for coconut aminos, so it is soy-free and gluten-free (with those of us on the Paleo or Whole30 protocol). Also, there is no refined sugar in the dressing and only a smidge of honey, which can easily be substituted with monk fruit sweetener. Which would then make the salad dressing low-carb as well, yay!
A Quick Look at the Recipe
⏲️Ready In: 20 minutes.
👪Serves: 3 people.
🍽 Calories and Protein: 97 kcals, 1g.
📋 Main Ingredients: Carrots, cucumbers, coconut aminos, honey, sesame oil, vinegar, garlic, and ginger.
📖 Dietary Notes: Vegetarian, gluten-free.
⭐ Why You’ll Love It: Quick to prepare with ingredients you likely have in your pantry.
Summarize & Save This Content With AI
“So refreshing! I love the umami flavors!” Zeeshan
Jump to:
- Asian Carrot Cucumber Salad
- Is Carrot Cucumber Salad Healthy?
- A Quick Look at the Recipe
- Ingredient Notes for Carrot Cucumber Salad
- Variations
- How to Make Carrot Cucumber Salad
- Pro Tips
- Serving Suggestions
- Carrot Cucumber Salad FAQs
- Other Globally-Inspired Salads to try
- Asian Carrot Cucumber Salad with Sweet & Spicy Dressing
Ingredient Notes for Carrot Cucumber Salad
Cucumber: An English or Persian cucumber works best in this recipe, as they are crisper than the American garden variety, which tends to have more water content and tougher skin.
Carrots: I use organic carrots, found in bunches at the grocery store, and don't even peel them because the skin is edible.
Garlic & Ginger: Use fresh, minced garlic and ginger to add a refreshing flavor to this cucumber and carrot salad.
Green onion: I love the mild flavor of green onions, but red onions can be used as well.
Coconut aminos or soy sauce: These are what give this cucumber-carrot salad its umami, Asian-inspired flavor. Coconut aminos are a great soy sauce substitute for those who are gluten-free. If you're not avoiding soy, you can use tamari as well.
Just keep in mind that coconut aminos are less salty than soy sauce, so you may need to do a taste test and adjust to your preference.
Sesame oil: Gives a nutty flavor. Roasted or not. Both work here.
Honey: You can use monk fruit sweetener to keep this low-carb.
Variations
As I said before, this salad is pretty versatile, so feel free to add or substitute with other hearty vegetables like radish, bell peppers, broccoli, cabbage, and onions.
How to Make Carrot Cucumber Salad
Step 1: Make the cucumber carrot salad dressing. Add the coconut aminos/soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to a small bowl or jug and whisk to combine. Set aside.
Step 2: Slice the cucumber, place it in a colander over a bowl, sprinkle 1/2 teaspoon of salt, and let it rest for 15 minutes to release the moisture. Next, peel and slice the carrots. Drain the cucumber, then add the carrot slices and spring onions to the same bowl.
Step 3: Finish off by drizzling the dressing and tossing the salad till all the veggies are coated.
Step 4: Place in individual bowls, finish with sesame seeds and chopped cilantro, and serve immediately.
Pro Tips
- If you have time, salt and drain the cucumbers, especially if you are making this salad ahead.
Serving Suggestions
This carrot cucumber salad pairs really well with gluten-free chicken teriyaki and this khaosuey bowl.
Beyond the suggestions above, this salad would also pair well with a curry like my Coconut Shrimp Curry and white rice, or go low-carb with cauliflower fried rice.
Carrot Cucumber Salad FAQs
Yes, you can make this salad ahead. Be sure to salt the cucumbers and drain off the excess water, then add the dressing just before serving.
Another option is to make the dressing ahead and then prep the veggies just before serving.
No, if you’re using English or Persian cucumbers in this carrot cucumber salad, you don’t need to peel them.
Cucumbers contain mostly water and tend to release it as it sits. To prevent this, simply salt your sliced cucumber, let it sit for 15 minutes, and then drain the water before adding the rest of the ingredients.
Cucumber carrot salad lasts up to 2 days in an airtight container.
Yes, any protein of your choice, like grilled chicken, beef, shrimp, or tofu, would go well with this cucumber carrot salad.
Yes, carrot cucumber salad is a healthy side dish because it contains vegetables rich in fiber, vitamins, and antioxidants. This version uses coconut aminos and honey instead of soy sauce and sugar, making the dressing gluten-free and easy to keep lower-carb.
Other Globally-Inspired Salads to try
If you tried this Carrot Cucumber Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
Asian Carrot Cucumber Salad with Sweet & Spicy Dressing
Equipment
Ingredients
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 English cucumber sliced thin. *See note
- 2 small carrots or 1 large one, sliced thin
- 1 green onion sliced thin
- cilantro
- sesame seeds optional
Instructions
- Add the coconut aminos/soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to a small bowl and whisk to combine. Set aside.
- Slice the cucumber, add it to a stariner over a bowl, and let it rest for 15 minutes with 1/2 teaspoon of salt to extract its moisture. This will ensure that the salad does not get soggy as it sits. While you wait for the cucumber, peel and slice the carrots and green onion. Once the 15 minutes are up, Drain, rinse and dry the cucumber slices with a paper towel or clean kitchen towel. Add the cucumbers to a medium bowl and then add the carrot and green onions to the same bowl.
- Finish off by drizzling the dressing and tossing the salad till all the veggies are coated. Sprinkle the sesame seeds and chopped cilantro and serve immediately.
Notes
- If you don’t plan on finishing the salad in one sitting, drain the water released from the cucumber to prevent it from getting soggy.
- I use a mandolin for the cucumber and carrots to get thin and uniform slices but you can use a chef’s knife as well.
Shah Zeeshan says
So refreshing! I love the umami flavors!