This cucumber and carrot salad is spicy, tangy, and bursting with umami flavor! Carrot and cucumber make the perfect combination for a crunchy and refreshing salad.
I definitely need more salad recipes on the site. The ones I do have seem to default to the Asian flavor profile because that’s how I happen to like my salads! Take, for example, my Thai Salad and Mason Jar Salad.
But it was after the success of my Cucumber Salad Jar recipe that I knew I had to create another rendition of it. This time without the dairy and the jar! So here goes!
The Ingredients
Cucumber: An English or Persian cucumber will work best. The tougher-skinned cucumbers may work, but skin them before using.
Carrots: I use the organic carrots found in bunches at the grocery store and don’t even peel them as the skin is edible.
Ginger: Ginger adds a spiciness to the salad and gives it that Asian flavor.
Green onion: I love the mild taste of green onions, but red onion can also be used.
Coconut aminos: Coconut aminos are the perfect substitute for soy sauce if you’re gluten-free. If you’re not avoiding soy, you can use tamari as well. Just keep in mind that coconut aminos are not as salty as soy sauce so you may need to give it a taste test and adjust to your preference.
Sesame oil: Brings that nutty flavor signature to Asian cuisine.
Honey: You can use monk fruit sweetener to keep this Keto.
Sesame seeds and cilantro: These are to garnish the salad. You can use crushed peanuts too.
How to make it
Make the dressing– 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 and carrots– Slice the cucumber, add it to a bowl, and let it rest for 5 minutes with a pinch of salt to extract its liquid. This will ensure that the salad does not get soggy as it sits. Next, peel and slice the carrots. Drain the cucumber and add the carrot slices to the same bowl. Add the spring onions.
Add the dressing and garnish– 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.
Helpful Tip
Drain the water released from the cucumbers if you have the time. I enjoy the salad without that extra step as I don’t mind some watering down of the dressing. Again, don’t keep this salad for too long as it will result in soggy cucumber.
Substitutions
Add or substitute more hearty vegetables like radish, bell peppers, and onions. Broccoli would also work here, as would cabbage.
Storage
Store in an airtight container in the fridge for up to 2 days.
What to eat with this salad
My Gluten-free Chicken Teriyaki, Khao Suey, and Coconut Shrimp Curry would work well to round off the meal.
If you enjoyed this salad, you’ll love my
If you try this recipe, I’d appreciate it so much if you could leave a review and rate it ⭐️⭐️⭐️⭐️⭐️in the comments below! I love hearing feedback, and the rating helps others decide if they want to make this recipe. If you take a pic, share it and tag me on Instagram, I love seeing them!
Cucumber Carrot Salad
Ingredients
- 1 English Cucumber sliced thin
- 2 small carrots sliced thin
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 green onion sliced thin
- Cilantro
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 bowl, and let it rest for 5 minutes with a pinch of salt to extract its liquid. This will ensure that the salad does not get soggy as it sits. Next, peel and slice the carrots. Drain the cucumber and add the carrot slices to the same bowl. Slice the green onions and add them to the bowl as well.
- 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 cucumbers to prevent it from getting soggy.
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