This Simple Carrot and Cucumber Salad is a must-make as a refreshing and flavorful side dish. I love making this for my kids who love cucumbers and carrots. Dressed with a simple dressing that packs in the flavor.
This Carrot and Cucumber Salad is the kind of recipe I dream about when I want something fresh, crunchy, and super flavorful without needing to turn on the stove. It’s bright, beautiful, and ready in under 10 minutes — a total fridge-friendly staple that works as a side dish, lunch bowl topper, or even a quick snack when you’re craving something crisp and satisfying.
We’re using just a handful of real-food ingredients here — all pantry and fridge staples — and creating a salad that hits that sweet spot between light and nourishing. And I love that it’s packed with flavor thanks to a simple dressing made with sesame oil, coconut aminos, rice vinegar, garlic, ginger, and a touch of honey. It gives you that tangy-sweet, slightly nutty thing that just works with the crunchy ribbons of veggies.
Whether you’re meal prepping, need something to pair with salmon or grilled chicken, or just want a refreshing bowl of plants to balance out the day, this Carrot and Cucumber Salad has your back. And the best part? It takes just a few minutes and a mandoline slicer to make it look super fancy with zero effort.
Why You’ll Love This Carrot and Cucumber Salad
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No cooking required. All you need is a cutting board, a mandoline, and a bowl.
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Crunchy, colorful, and kid-approved. I always say yes to rainbow veggies — especially when they’re fun to eat and coated in a sesame ginger dressing.
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Meal prep friendly. It stays crisp in the fridge for a couple of days, and the flavors just get better with time.
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Naturally gluten-free, dairy-free, and refined sugar-free. We’re using coconut aminos and honey to keep this salad simple and clean.
The Ingredients You’ll Need
This salad is made with 9 ingredients, and most of them are probably in your pantry already. Here’s what we’re working with:
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Large carrots: Washed, peeled, and dried. I like using organic carrots and slicing them thin with a mandoline to get those beautiful ribbons. The sweet earthiness of carrot balances the tang of the dressing.
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Persian cucumbers: These are my go-to for salads because they’re crisp, mild, and don’t have as many seeds as regular cucumbers. You can slice them thin on the bias or use the mandoline here too.
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Green onions: I usually use just the green tops for a milder onion flavor that won’t overpower the dish. Slice them super thin!
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Sesame seeds: For crunch and a little nuttiness. You can toast them if you want even more flavor, but raw works too.
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Sesame oil: This adds that warm, nutty flavor that brings the whole dressing together. A little goes a long way.
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Coconut aminos: My go-to soy sauce alternative. It’s a little sweet, naturally gluten-free, and lower in sodium.
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Rice vinegar: This gives the salad that tangy brightness that makes it taste so refreshing.
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Ground ginger: Adds a gentle warmth and depth to the dressing. You can use fresh grated ginger if you prefer!
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Garlic, minced: Because garlic makes everything better. It gives the dressing a little kick.
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Honey: Just a touch of sweetness to balance the vinegar and ginger.
How to Make This Carrot and Cucumber Salad
This is one of those recipes that feels like a magic trick — it looks impressive and tastes amazing, but it’s super easy to throw together. Here’s how to make it:
1. Prep the veggies.
Start by peeling and drying your carrots, then use a mandoline slicer to slice them into thin ribbons or matchsticks. Do the same with the cucumbers — I keep the skins on for color and crunch. You can slice them on the diagonal or into coins, but I love the mandoline for that restaurant-style look.
Add your sliced carrots and cucumbers to a large mixing bowl. Toss in the thinly sliced green onions.
2. Make the dressing.
In a small bowl or jar, whisk together the sesame oil, coconut aminos, rice vinegar, ground ginger, minced garlic, and honey. Taste and adjust as needed — add a little more vinegar if you like it tangier, or a bit more honey for sweetness.
3. Toss it all together.
Pour the dressing over the veggies and toss well to coat everything evenly. Sprinkle in the sesame seeds and give it one more good toss.
4. Chill or serve immediately.
You can serve this salad right away for maximum crunch, or let it chill in the fridge for 30 minutes to let the flavors really come together. It keeps well for up to 2 days.
Ways to Serve This Carrot and Cucumber Salad
This is one of those magical recipes that plays well with so many dishes. It’s light enough to be a side dish, but flavorful enough to stand on its own.
Here are some ways we love to eat it:
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Topped with grilled chicken or salmon for a simple, protein-packed lunch bowl.
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Served alongside rice or noodles with extra coconut aminos drizzled on top.
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Stuffed into lettuce wraps or rice paper rolls with a little avocado and shredded chicken.
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As part of a picnic spread with hummus, crackers, and fresh fruit.
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Scooped up with chips (trust me — that crunch-on-crunch combo is next level).
Tips and Tricks
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Use a mandoline slicer for the prettiest results and to keep everything super thin and uniform. Just be careful — those blades are sharp!
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Don’t skip the sesame oil. It’s such a key flavor here and gives the salad its signature richness and aroma.
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Customize your salad. Feel free to add in thinly sliced bell peppers, fresh herbs like cilantro or mint, or even some chopped nuts for more texture.
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Make it spicy. If you love heat, toss in a few red pepper flakes or a dash of sriracha.
Why This Salad Is a Weeknight Hero
In our house, we’re all about food that tastes good and feels good — and this Carrot and Cucumber Salad is one of those no-fuss recipes that checks all the boxes. It’s plant-forward, kid-friendly (Ezra gives it the thumbs-up when he’s in a veggie mood!), and makes eating veggies feel exciting instead of like a chore.
It also makes a gorgeous addition to any table — whether you’re hosting a backyard BBQ, packing lunches for the week, or just need something crunchy and refreshing to balance out dinner.
And truly, it’s the kind of recipe that makes eating vegetables a total joy. No sad salads over here. Just crunchy, zippy, flavor-packed bowls of goodness that make you feel amazing.
More Veggie-Packed Recipes You’ll Love
If you’re vibing with this recipe, here are a few more veggie-packed faves from the blog:
- Vegan Thai-Inspired Salad with Peanut Dressing
- Butternut Squash Fall Harvest Salad with Maple Balsamic Vinaigrette
- Chopped Chinese Chicken Salad (gluten-free)
- The Best Salmon Kale Salad Ever
If you’ve got a couple carrots, some crisp cucumbers, and 10 minutes, this Carrot and Cucumber Salad needs to happen in your kitchen ASAP. It’s one of those go-to recipes that makes eating veggies fun, easy, and totally crave-worthy — and I can’t wait for you to try it.
As always, let me know if you try this! I love seeing your creations and how you’re bringing more real food into your day in the easiest, most delicious ways possible.
PrintSimple Carrot and Cucumber Salad
This Simple Carrot and Cucumber Salad is a must-make as a refreshing and flavorful side dish. I love making this for my kids who love cucumbers and carrots. Dressed with a simple dressing that packs in the flavor.
- Prep Time: 10 mins
- Total Time: 10 mins
Yield: 4 1x
Ingredients
- 4 large carrots, washed, peeled and dired
- 6 persian cucumbers, washed and dried
- 3 green onions, thinly sliced (I use green parts only)
- 1/4 cup sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- 1 tablespoon honey
Instructions
- Prep the veggies. Start by peeling and drying your carrots, then use a mandoline slicer to slice them into thin ribbons or matchsticks. Do the same with the cucumbers — I keep the skins on for color and crunch. You can slice them on the diagonal or into coins, but I love the mandoline for that restaurant-style look.
- Add your sliced carrots and cucumbers to a large mixing bowl. Toss in the thinly sliced green onions.
- Make the dressing. In a small bowl or jar, whisk together the sesame oil, coconut aminos, rice vinegar, ground ginger, minced garlic, and honey. Taste and adjust as needed — add a little more vinegar if you like it tangier, or a bit more honey for sweetness.
- Toss it together. Pour the dressing over the veggies and toss well to coat everything evenly. Sprinkle in the sesame seeds and give it one more good toss.
- Chill it or serve immediately. You can serve this salad right away for maximum crunch, or let it chill in the fridge for 30 minutes to let the flavors really come together. If you are saving for later, dress before serving!
Rebecca Blitz
I am obsessed. This was really good and so underrated!
Rachel Mansfield
THANK YOU!
Michelle
What can I use instead of the coconut aminos?
Rachel Mansfield
soy sauce but add a little honey or coconut sugar for sweetness!
Michelle
What can I use instead of the coconut aminos?