Asian Inspired Carrot and Cucumber Salad
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My Carrot and Cucumber Salad is bursting with Asian-inspired flavors! Fresh vegetables are tossed in a soy sauce, rice vinegar, and sesame oil vinaigrette and then chilled in the fridge. Once the flavors have melded, serve with some rice and a main dish for a unique weeknight meal that’s sure to please!
Carrot and Cucumber Salad
While I do love a good main dish, there’s something so fun about side dishes!
There’s a little less pressure as they aren’t necessarily the star of the show, and I love getting creative with them!
This carrot and cucumber salad is one of my latest creations!
It’s full of Asian-inspired flavors thanks to the addition of soy sauce, sesame oil, and rice vinegar in the homemade dressing — and it’s packed with veggie goodness!
Carrot and cucumber go so well together. I add some red onion for a very mild bite and some sesame seeds to the mix for more Asian flavors.
The results are an Asian cucumber and carrot salad that pairs well with a variety of dishes.
It’s become my new go-to for parties, and I’m sure you’re going to love it just as much as I do.
This isn’t my first cucumber salad recipe!
Don’t miss my Cucumbers and Onion with Vinegar, Creamy Cucumber Salad, and Cucumber Tomato Salad — they’re all perfect for get-togethers too.
Ingredient Notes and Substitutions
- Cucumbers – I like English cucumbers best for carrot and cucumber salad.
They have fewer and smaller seeds, a thin and tender skin (so you don’t need to peel them), and a slightly sweet flavor compared to some other varieties.
All in all, they’re perfect for salad recipes!
- Carrots – Choose bright orange carrots that are free from spots or bruising.
- Red Onion – I love red onion for an extra pop of color. They’re also a lot milder than yellow or white onions!
- Avocado Oil – Rich in yummy healthy fats, avocado oil is my go-to for dressings.
It also boasts a neutral flavor, meaning you can pair it with a whole bunch of different ingredients. - Rice Vinegar – Other types of vinegar are a bit too tangy and acidic for cucumber and carrot salad, whereas rice vinegar is mild and a little bit sweet.
It’s often used in Asian cuisine, which is another reason why it works so well in this recipe. - Soy Sauce – Another classic ingredient for Asian-inspired meals! I almost always use low sodium soy sauce to keep things a bit lighter.
- Sesame Seed Oil – To add a touch of rich and nutty flavor to the mix.
- Honey – Although this carrot and cucumber salad is definitely savory, many of the ingredients boast a hint of sweetness.
I like to complement those flavors with a few teaspoons of honey! - Sesame Seeds – I add sesame seeds to the quick dressing for a pop of texture, flavor, and a nicer presentation.
- Seasonings – You’ll need red pepper flakes, coarse kosher salt, black pepper, and fresh cilantro.
Tips and Tricks to Make Perfect Cucumber and Carrot Salad
- Use a mandolin for even slices.
I swear by my mandolin for recipes like cucumber and carrot salad! It’s so helpful when it comes to getting perfectly uniform cucumber slices.
This makes tossing the carrot and cucumber a lot easier, plus the whole thing will look a whole lot better in the serving bowl!
- Taste it before you toss it.
Make sure to taste your homemade vinaigrette before adding the vegetables.
The quantities listed on the recipe card are made to my personal liking — feel free to add some more honey if you want a sweeter dressing, or more red pepper flakes if you like spicy food.
If you do adjust, make sure to go slowly. You can always add more honey or red pepper flakes… but if you add too much, you’ll have to start over from scratch!
- Let the flavors marinate.
Once you’ve added the vegetables to the dressing, place the bowl in the fridge to marinate for 2-3 hours.
It’s important to have some patience here — this salad is SO much better after the flavors have the chance to meld together in the fridge.
If you don’t want to wait 2-3 hours, you can serve it as is… but the extra chill time is much appreciated!
- Make a double batch to have some leftovers.
Cucumber and carrot salad tastes great as leftovers so you may want to make extra to be enjoyed throughout the week!
Simply store it in the fridge and pull some out as needed. I love it with a side of sesame rice for lunch!
Prep Ahead
- Slice the vegetables
- Make the dressing
Kitchen Tools You Will Need
- Large Bowl – This one is my go-to!
- Mandolin Slicer for perfectly even slices.
Serving Suggestions
Asian cucumber and carrot salad is best served chilled.
As mentioned, I love it with sesame rice as a light lunch — I’ll also sometimes pair it with some shrimp for something a bit heartier.
It’s a wonderful side for Ginger Beef Stir Fry, spicy and sweet chili wings, Pork Fried Rice, or Asian honey grilled chicken too!
I’ve also been known to bring it along to a barbecue or potluck when I’m tasked with a side dish. It’s unique enough to impress and tasty enough to please a crowd.
People always ask me for the recipe!
Storing Leftover Salad
Store leftover Asian vegetable salad in an airtight container in the refrigerator for up to 2-3 days.
It will technically be okay for longer, but the texture will change due to the dressing, so try to enjoy it within 72 hours.
If you want to extend the shelf life, you can store the red onion, carrot, and cucumber slices separately from the dressing. That way everything stays crisp!
Asian Cucumber and Carrot Salad FAQ
Absolutely, and this delicious salad recipe is proof! Adding carrot and cucumber to your diet is a great way to get that five-a-day.
Plus, both cucumbers and carrots could help you manage your blood sugar levels. Pretty cool!
I don’t find soggy cucumbers to be an issue with this recipe — it’s likely because I opt for English cucumbers and I slice them very thinly with the mandolin.
But, if sogginess is a real concern you can always salt your cukes before adding them to the vinaigrette.
To salt, place the cucumber slices in a colander with a few pinches of salt and let drain for 10-15 minutes.
Avocado oil is super easy to find these days, but if you don’t have time to go to the store, you can use grapeseed oil or light olive oil if you’d like.
Try to use a neutral-tasting oil and the flavors will be the same.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Salad Recipes
Asian Inspired Carrot and Cucumber Salad
Ingredients
- 1/8 cup avocado oil
- 3 tablespoons rice vinegar
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon sesame seeds
- 3 teaspoons low sodium soy sauce
- 2 teaspoons honey
- 3/4 teaspoon sesame seed oil
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
- 2 English cucumbers, 1 pound, sliced /mandolin
- 2 carrots, peeled and julienned 2 inches
- 1/2 cup red onion, thinly sliced
Instructions
- In a large bowl add the avocado oil, rice vinegar, cilantro, sesame seeds, low sodium soy sauce, honey, sesame seed oil, red pepper flakes, coarse kosher salt, and black pepper. Mix until combined.
- Taste the vinaigrette to see if you want to add more honey. This is if you like a sweeter vinaigrette.
- Add the cucumber, carrots, and red onions to the bowl. Toss until the salad is completely coated in the vinaigrette.
- Place in the fridge for 2-3 hours or until chilled. The salad can be served immediately if time is not on your side.
- You can sprinkle sesame seeds and red pepper flakes on top before serving. (optional)
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2024
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