There are days when your body just craves something crisp, clean, and packed with real freshness and this Carrot Cucumber Salad checks all those boxes without feeling boring or bland.
I first put this recipe together on a summer afternoon when I didn’t want to cook but still wanted something that felt nourishing and light. The crunch of fresh carrots, the coolness of cucumber, and that tangy-sweet sesame dressing everything about it just works.
With a bold mix of soy sauce, rice vinegar, and toasted sesame oil, this salad brings a savory, slightly spicy kick that’s far from your usual side salad. A touch of chili oil (if you’re into that heat) makes it even more vibrant.
And let’s not skip over the best part it supports weight loss goals without sacrificing flavor. Raw carrots and cucumbers are naturally low in calories and high in fiber, helping you stay full longer. Studies show that adding fiber-rich vegetables to your meals can significantly improve digestion and curb overeating.
It’s become my favorite side for warm dishes like Dal Tadka or even globally-inspired meals like Caribbean Chicken and Rice. This salad’s growing popularity isn’t just because it’s healthy it’s because it’s actually delicious.
Tried it with your own twist? I’d love to hear how you made it yours in the comments!
What Makes This Carrot Cucumber Salad a Constant in My Kitchen?
It’s more than just a side it’s a habit, a flavor fix, and a go-to for feeling light yet satisfied.
- A no-cook lifesaver on busy days: I first made this when I needed a quick lunch without turning on the stove. Now, it’s my regular fresh fix when I want something light but full of flavor.
- Pairs with everything on my menu: Whether it’s classic Dal Tadka or spicy grilled chicken, this salad fits right in. It complements both Indian and global dishes effortlessly.
- Easily made vegan: I once replaced honey with maple syrup, and it gave the salad a subtle new twist. Great if you’re cooking for plant-based friends.
- Dressing with double duty: I often make extra dressing and keep it chilled it works wonderfully for quick stir-fries too.
- Light, filling, and energizing: As I’ve leaned into lighter eating, this salad has kept me full without that heavy, post-meal slump.
Carrot Cucumber Salad Recipe
Equipment
- Large mixing bowl
- Sharp Knife
- Peeler or julienne slicer
- Cutting Board
- Small jar or bowl (for dressing)
- Spoon or whisk (for mixing)
Ingredients
- 4 large carrots washed and dried
- 6 persian cucumbers or 2 english cucumbers
- 3 green onions thinly sliced both the whites and greens
- ¼ cup sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- ½ tablespoon ginger paste
- 2 cloves of garlic pressed
- 1 tablespoon honey
- 1 teaspoon chili oil or chili crunch optional for spice
Instructions
- Peel and julienne the carrots; thinly slice the cucumbers and green onions.
- In a bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and chili oil.
- Toast sesame seeds in a dry pan until lightly golden. Let cool.
- Combine the carrots, cucumbers, and green onions in a large bowl.
- Pour the dressing over the veggies and toss until evenly coated.
- Sprinkle with toasted sesame seeds.
- Chill for 10–15 minutes for best flavor (optional).
- Serve fresh as a side or light meal.
Nutrition Info:
| Nutrition | Value |
| Calories | 78kcal |
| Carbohydrates | 10g |
| Protein | 2g |
| Fat | 4g |
| Sugar | 5g |
| Sodium | 199mg |
Helpful Variations You’ll Actually Want to Try!
- Add a crunch layer with roasted peanuts or crushed ramen:
If you love texture like I do, toss in a handful of crushed roasted peanuts or dry ramen noodles right before serving. It adds that unexpected, addictive crunch. - Spiralize instead of slice:
For a more playful presentation, spiralize the carrots and cucumbers instead of julienning or slicing. It holds dressing better and makes it feel fancier without extra effort. - Throw in fruit for a sweet twist:
Thinly sliced mango, apple, or even pomegranate arils can add pops of sweetness that balance the salty umami dressing beautifully. - Use furikake instead of sesame seeds:
If you’ve got furikake (a Japanese rice seasoning), sprinkle that instead of plain sesame seeds. It adds layers of flavor seaweed, sesame, and a little salty umami. - Make it a full meal with soba noodles or quinoa:
Toss the salad with chilled soba noodles or pre-cooked quinoa to turn it into a hearty lunch bowl. The dressing holds up really well, even if meal-prepped. - Try it warm:
Briefly sauté the carrots and cucumbers in sesame oil for a warm salad version that still holds its crunch but gives a different mouthfeel, especially good on cooler days.
Quick Questions?
Q: Can I make this salad ahead of time?
Ans: Yes! You can prep the veggies and dressing separately and toss them together just before serving. It stays fresh and crunchy for up to 24 hours.
Q: Is this salad good for weight loss?
Ans: Absolutely. It’s low in calories, high in fiber, and packed with water-rich veggies—perfect for light, clean eating.
Q: What can I use instead of rice vinegar?
Ans: Apple cider vinegar or lime juice works great as a swap. Just adjust the quantity slightly to balance acidity.
Q: Can I skip the chili oil?
Ans: Totally! It’s optional. For zero spice, just leave it out. For a kick, you can also try crushed red pepper flakes or sriracha.
Q: How do I keep the cucumbers from turning watery?
Ans: If you’re prepping ahead, lightly salt the cucumber slices and let them sit for 5–10 minutes, then pat dry. This helps reduce excess moisture.
Q: Can I add protein to make it a full meal?
Ans: Yes! Grilled tofu, shredded chicken, or a boiled egg on the side makes it a protein-rich, balanced lunch.
