Carrot and Cucumber Salad with Sesame Vinaigrette is a crisp, colorful, and refreshing dish that brings together simple ingredients and bold flavors. The combination of sweet carrots, cool cucumbers, and a tangy sesame-soy dressing makes this salad a standout side for any meal. Ready in just 10 minutes, it’s the perfect quick addition to lunchboxes, summer picnics, or light weeknight dinners.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with no cooking required.
- Crisp and Refreshing: A perfect balance of crunch and flavor.
- Flavorful Dressing: The sesame vinaigrette is tangy, nutty, and slightly sweet with a subtle kick.
- Healthy and Low-Calorie: A great choice for light meals or snacking.
- Versatile Pairing: Pairs beautifully with grilled meats, rice bowls, noodles, or tofu dishes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cucumber, thinly sliced
- carrots, julienned
- rice vinegar
- sesame oil
- soy sauce (or tamari for gluten-free option)
- maple syrup or honey
- red pepper flakes (optional)
- toasted sesame seeds
- chopped cilantro or green onions
- salt to taste
Directions
- Prepare the Vegetables
Place the sliced cucumbers and julienned carrots in a large mixing bowl. - Make the Sesame Vinaigrette
In a separate small bowl, whisk together the rice vinegar, sesame oil, soy sauce, maple syrup (or honey), and red pepper flakes (if using) until well combined. - Dress the Salad
Pour the vinaigrette over the vegetables. Toss thoroughly to ensure even coating. - Garnish and Serve
Sprinkle the salad with toasted sesame seeds and chopped cilantro or green onions. Toss again gently. - Let It Marinate (Optional)
Allow the salad to sit for 10–15 minutes for enhanced flavor, or serve immediately for maximum freshness and crunch.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4 servings
- Calories: Approximately 70 kcal per serving
Variations
- Add Protein: Top with tofu cubes, shredded chicken, or edamame for a light meal.
- Different Veggies: Add julienned bell peppers, daikon radish, or napa cabbage.
- Spicy Kick: Use chili oil or sriracha in place of red pepper flakes.
- Citrus Twist: Add a splash of lime or orange juice for brightness.
- Nutty Crunch: Add crushed peanuts or cashews for extra texture.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Reheating: Not applicable—this salad is meant to be served cold or at room temperature.
- Make Ahead: You can prep the vinaigrette and vegetables separately and combine just before serving.
FAQs
Can I use pre-shredded carrots?
Yes, pre-shredded carrots are convenient, though freshly julienned carrots will offer better texture.
What’s the best cucumber for this salad?
Persian or English cucumbers are ideal for their thin skins and fewer seeds.
Can I make this salad ahead of time?
Yes, but for best texture, dress the salad shortly before serving. If pre-mixed, it’s best consumed within 24 hours.
Is this recipe gluten-free?
Yes, if you use tamari or gluten-free soy sauce in place of regular soy sauce.
What if I don’t have sesame oil?
Sesame oil is key for flavor, but you can substitute with olive oil and a sprinkle of sesame seeds in a pinch.
Can I use lemon juice instead of vinegar?
Yes, lemon juice can be used for a citrusy variation of the dressing.
Is this salad spicy?
Only if you include the red pepper flakes. You can adjust or omit them based on preference.
What herbs work best besides cilantro?
Green onions, mint, or Thai basil are all great alternatives or additions.
Can I serve this as a main dish?
Yes, pair it with a protein or grain like quinoa to make it more substantial.
How do I toast sesame seeds?
Toast in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant.
Conclusion
Carrot and Cucumber Salad with Sesame Vinaigrette is a bright, crunchy, and flavorful dish that’s as easy to make as it is to enjoy. Whether served as a side, a light starter, or a healthy midday snack, it offers the perfect mix of texture and taste. With minimal ingredients and maximum freshness, it’s a go-to recipe for vibrant, plant-based eating year-round.
PrintCarrot and Cucumber Salad with Sesame Vinaigrette
Carrot and Cucumber Salad with Sesame Vinaigrette is a crisp, vibrant side dish tossed in a tangy, savory dressing. This quick and healthy recipe is packed with fresh vegetables and Asian-inspired flavor—perfect for light meals, meal prep, or a refreshing summer side.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad / Side Dish
- Method: No-cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
-
2 cups cucumber, thinly sliced
-
1 1/2 cups carrots, julienned
-
2 tablespoons rice vinegar
-
1 tablespoon sesame oil
-
1 tablespoon soy sauce (or tamari for gluten-free)
-
1 teaspoon maple syrup or honey
-
1/2 teaspoon red pepper flakes (optional)
-
1 teaspoon toasted sesame seeds
-
1 tablespoon chopped cilantro or green onions
-
Salt to taste
Instructions
-
Place sliced cucumbers and julienned carrots in a large bowl.
-
In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, maple syrup, and red pepper flakes (if using).
-
Pour the vinaigrette over the vegetables and toss to combine.
-
Add sesame seeds and chopped herbs, then toss gently.
-
Let sit for 10–15 minutes to enhance flavor, or serve immediately for crisp texture.
Notes
-
For added crunch, toss in chopped peanuts or cashews.
-
Use spiralized veggies for a fun twist.
-
Great served alongside grilled meats, rice bowls, or noodle dishes.
-
Keeps well in the fridge for up to 2 days.