Cucumber and Carrot Salad

This cucumber carrot salad is a combination of the best parts of my Carrot Ribbon Salad and Spicy Asian Cucumber Salad. It's crunchy, lightly spicy, and tossed with a simple Asian-inspired dressing. The shredded cucumber and carrots make it crisp and refreshing, while sesame seeds and parsley add texture and fresh flavor. It's the perfect fresh side dish, ready in 10 minutes.

Why You’ll Love This Cucumber Carrot Salad Recipe

This carrot cucumber salad is quick, colorful, and exactly what I want when a meal needs something fresh on the side. The cucumber keeps it cool and crisp, the carrots add a little sweetness, and the gochugaru gives the dressing a mild chili flavor without making it too spicy.

I love using a shredding peeler or mandoline here because it gives the vegetables a light, ribbon-like texture that absorbs the dressing really well. Every bite has a little lemon, soy sauce, garlic, sesame, and chili flavor.

It’s a great side dish for grilled chicken, salmon, hibachi steak, rice bowls, spicy noodles, dumplings, lettuce wraps, or anything rich that needs a bright, crunchy salad next to it.

Ingredients

This cucumber carrot salad is made with fresh vegetables, sesame seeds, herbs, garlic, and a simple spicy lemon-soy dressing.

Here’s what you’ll need for the salad:

• 1 large seedless cucumber
• 2 medium carrots, peeled
• 2 tablespoons sesame seeds
• 2 tablespoons parsley, chopped
• 1 small clove garlic, finely minced or grated

And for the dressing

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon gochugaru
• 1 teaspoon soy sauce
• ½ teaspoon sugar

How To Make Cucumber and Carrot Salad

Step 1: Make The Dressing

In a small bowl, add the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Whisk until the sugar dissolves, and the dressing looks evenly combined. Set it aside while you prepare the vegetables so the chili, lemon, and soy flavors can blend.

Step 2: Shred The Cucumber And Carrots

Using a shredding peeler, julienne peeler, or mandoline, shred the cucumber and peeled carrots into thin strips. Try to keep the pieces fairly similar in size so the salad has an even texture. If your cucumber releases a lot of liquid, you can lightly pat the shreds with a paper towel before mixing.

Step 3: Add The Garlic, Parsley, And Sesame Seeds

Transfer the shredded cucumber and carrots to a medium bowl. Grate the fresh garlic directly over the top, then add the chopped parsley and sesame seeds. Toss gently to distribute everything through the vegetables.

Step 4: Dress The Salad

Add the dressing to taste. Start with a little dressing, toss, then add more as needed. Cucumbers can release water after sitting, so adding the dressing gradually helps keep the salad bright and flavorful without making it watery.

Step 5: Finish And Serve

Top with extra sesame seeds and parsley if desired. Serve right away for the crunchiest texture, or let it sit for 5-10 minutes if you want the vegetables to absorb more of the dressing.

My Tested Expert Tips For The Best Cucumber Carrot Salad

• Use a seedless cucumber. Seedless cucumbers, English cucumbers, or Persian cucumbers work best because they have thinner skin, fewer seeds, and less excess moisture than regular slicing cucumbers. I've tried a bunch of different kinds, and seedless keeps the salad crisp instead of watery.
• Shred the vegetables thinly. Thin shreds or ribbons absorb the dressing better than thick chunks. A julienne peeler, shredding peeler, or mandoline gives the salad that light, crisp texture that makes it so good.
• Pat the cucumber dry if needed. Cucumbers release water quickly, especially after they’re shredded. If your cucumber looks very wet, lightly pat it with a paper towel before adding the dressing.
• Don’t overdress the salad. This dressing is flavorful, so you don’t need to drown the vegetables. Start with part of the dressing, toss, and add more only if needed. This keeps the cucumber and carrots crunchy.
• Use fresh garlic, not garlic powder. Fresh grated garlic gives the dressing a sharper, brighter flavor that works really well with lemon, soy sauce, and gochugaru. Since the salad is so simple, fresh garlic makes a big difference.
• Grate the garlic finely. Big pieces of raw garlic can taste harsh. Finely mincing or grating the garlic helps it distribute evenly through the salad so you get flavor without biting into a sharp chunk.
• Let the dressing sit for a few minutes. Mixing the dressing first gives the sugar time to dissolve and lets the gochugaru soften slightly. I've found that this makes the dressing smoother and better balanced.
• Toast the sesame seeds for more flavor. Plain sesame seeds work, but toasted sesame seeds add a deeper, nuttier flavor. If yours aren’t toasted, add them to a dry skillet for a couple of minutes until fragrant.
• Taste before serving. Cucumbers and carrots can vary in sweetness and water content, so taste the salad after tossing. Add a little more lemon for brightness, soy sauce for saltiness, sugar for balance, or gochugaru for heat.
• Serve it fresh. This salad is best right after tossing because the vegetables are crisp. It can sit for a short time, but the cucumber will release more liquid the longer it rests.

Recipe Variations

• Make It Spicier: Add more gochugaru, a pinch of crushed red pepper flakes, or a drizzle of chili oil. This is a great option if you want more heat with grilled meats, rice bowls, or noodles.
• Add Rice Vinegar: Swap the lemon juice for rice vinegar, or use half lemon juice and half rice vinegar. Rice vinegar gives the salad a slightly softer, more classic Asian-inspired tang.
• Add Green Onion: Thinly sliced green onion adds a mild onion flavor and works really well with the sesame, soy sauce, and garlic.
• Add Cilantro: Use cilantro instead of parsley if you want a brighter, more herb-forward salad. Cilantro pairs especially well with gochugaru, lime, soy sauce, and sesame.
• Make It Sweeter: Add an extra pinch of sugar if you want the dressing a little more balanced and less sharp. This can help if your lemon is very tart.
• Add Protein: Turn the salad into a light meal by adding grilled chicken, shrimp, salmon, crispy tofu, or a jammy egg.
• Add Noodles: Toss the salad with chilled rice noodles or soba noodles for a refreshing noodle salad. You may want to double the dressing if adding noodles.

Carrot Cucumber Salad Storage Instructions

This salad is best served fresh since cucumbers release water as they sit, ruining the crunchy texture that makes this salad so good.

If you want to prep it ahead, shred the carrots and cucumber and store them separately from the dressing. Keep the dressing in a small jar or airtight container in the refrigerator. Toss everything together right before serving.

Once dressed, the salad can be stored in an airtight container in the refrigerator for up to 1 day, but it will soften and release liquid. Stir before serving and add a little extra sesame seed, parsley, or lemon juice to freshen it up.

I don’t recommend freezing this salad. The cucumber and carrots will lose their crisp texture after thawing.

Cucumber and Carrot Salad FAQs

What kind of cucumber works best?

A seedless cucumber works best because it has fewer seeds and less moisture. English cucumbers and Persian cucumbers are both great choices. Regular cucumbers can work too, but you may want to remove the watery seed center first.

Do I need to peel the cucumber?

No, you don’t need to peel a seedless cucumber unless you want to. The skin adds color and texture. If using a cucumber with thick or waxy skin, peeling it can make the salad taste better.

How do I cut carrot and cucumber for salad?

Use a julienne peeler, shredding peeler, mandoline, or box grater. A julienne-style cut gives the salad the best texture because the vegetables stay crisp but still absorb the dressing.

What is gochugaru?

Gochugaru is Korean red pepper flakes or chili powder. It has a mild to medium heat with a slightly smoky, fruity flavor. It adds color and gentle spice to the dressing without overpowering the cucumber and carrots.

Can I make this salad without gochugaru?

Yes. If you don’t have gochugaru, use crushed red pepper flakes, chili flakes, Aleppo pepper, or a small amount of chili crisp. The flavor won’t be exactly the same, but you’ll still get heat and color.

Can I make cucumber carrot salad ahead of time?

You can prep the vegetables and dressing ahead of time, but it’s best to keep them separate until serving. Once dressed, the cucumber starts releasing water, which can make the salad softer and more watery.

How do I keep cucumber salad from getting watery?

Use a seedless cucumber, pat the shredded cucumber dry if needed, and add the dressing right before serving. You can also lightly salt the cucumber and let it sit for a few minutes, then drain and pat dry before adding the dressing.

Is this carrot cucumber salad spicy?

It has a mild kick from the gochugaru, but it’s not overly spicy. You can add more gochugaru or chili oil for more heat, or reduce it slightly if you want a milder salad.

How long does carrot cucumber salad last?

Once dressed, it’s best eaten the same day. It can last up to 1 day in the refrigerator, but the cucumber will release liquid, and the vegetables will soften. For best results, store the dressing separately and toss right before serving.

More Salad Recipes You'll Love

• California roll cucumber salad
• Dense bean salad
• Iceberg lettuce salad
• Creamy cucumber dill salad
• Crispy pasta salad