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A bowl of Zesty Asian Carrot Cucumber Salad ready to serve, showing fresh vegetables and dressing.

Zesty & Refreshing Asian Carrot Cucumber Salad

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Unleash a burst of fresh flavors with this remarkably easy Asian Carrot Cucumber Salad. Crisp julienned carrots and cool, thinly sliced cucumbers are tossed in a vibrant, savory-sweet dressing infused with aromatic ginger and sesame. This light and flavorful side dish comes together in mere minutes, making it the perfect accompaniment to any meal, from grilled proteins to noodle bowls. It’s naturally light, utterly delicious, and an effortless way to add a healthy, zesty crunch to your plate. Prepare to fall in love with its simplicity and dazzling taste!

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large carrots, peeled
  • 1 large English cucumber
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon granulated sugar (or maple syrup)
  • 1/2 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • 1 tablespoon toasted sesame seeds, for garnish
  • 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prepare the vegetables: Using a julienne peeler or a sharp knife, cut the carrots into thin matchsticks. For the cucumber, you can either slice it into thin rounds, half-moons, or use a vegetable peeler to create thin ribbons. Place the prepared carrots and cucumber in a large mixing bowl.
  2. Whisk the dressing: In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Whisk vigorously until the sugar is fully dissolved and all ingredients are well combined.
  3. Combine and toss: Pour the prepared dressing over the carrots and cucumbers in the large mixing bowl. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the flavorful dressing.
  4. Chill and serve: For best results, cover the bowl and refrigerate the salad for at least 15-20 minutes. This allows the flavors to meld beautifully and ensures the salad is perfectly chilled and refreshing. Before serving, give it another quick toss. Garnish with toasted sesame seeds and fresh chopped cilantro, if desired.

Notes

For an extra crunch, add some chopped peanuts or cashews. If you prefer a less sweet dressing, reduce the sugar to 1/2 teaspoon. This salad keeps well in the refrigerator for up to 2 days, though it’s best enjoyed fresh for optimal crispness.

  • Author: Cook Reel ™
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook Assembly
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 110
  • Sugar: 7g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/easy-asian-carrot-cucumber-salad-recipe/

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