Name: Asian Cucumber Carrot Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups cucumber, thinly sliced; 1 cup carrot, julienned; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey or maple syrup; 1 teaspoon sesame seeds; 1 clove garlic, minced; 1/2 teaspoon grated ginger; 1 green onion, sliced (optional); Red pepper flakes to taste (optional)

Why You’ll Love Asian Cucumber Carrot Salad Recipe

This salad is:

Crisp and refreshing with vibrant veggies that stay crunchy
Quick and easy to make — no cooking required
Versatile — great as a light lunch, dinner side, or appetizer
Bright and flavorful thanks to a sesame‑lime dressing with a hint of sweetness

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad
cucumbers julienned
carrots julienned

For the dressing
sesame oil
fresh lime juice
rice vinegar
soy sauce
honey
garlic clove pressed or minced
chili flakes (adjust to taste)
mixed sesame seeds (black and white)

Directions

Wash and julienne the cucumbers and carrots into thin strips.
In a small bowl, whisk together sesame oil, fresh lime juice, rice vinegar, soy sauce, honey, garlic, chili flakes, and sesame seeds to make the dressing.
Pour the dressing over the prepared cucumbers and carrots.
Gently toss everything until the vegetables are evenly coated.
Serve immediately for best freshness and crunch.

Servings and timing

This recipe makes about 4 servings and takes roughly 10 minutes to prepare.

Variations

Add fresh herbs like cilantro or mint for extra brightness
Swap honey for maple syrup or agave to make it vegan
Add thin strips of red bell pepper or purple cabbage for more color

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 1–2 days. To keep the veggies from getting too soft, consider storing the dressing separately and tossing just before serving.

FAQs

What’s the best way to cut the cucumbers and carrots?

Using a julienne peeler or a sharp knife to slice them into thin strips gives the best texture and makes the salad easier to eat.

Can I make this salad ahead of time?

Yes. Store the dressing separately and keep the cut vegetables in the fridge, then toss right before serving to maintain crunch.

Can I use regular cucumbers instead of Persian or English cucumbers?

Yes, but regular cucumbers may be more watery, so consider removing some seeds or patting them dry.

Is this salad gluten‑free?

Yes, if you use gluten‑free soy sauce or tamari.

Can I add protein to make this a main dish?

Absolutely! Grilled chicken, tofu, shrimp, or edamame make great additions.

What can I substitute for lime juice?

Rice vinegar or a splash of lemon juice works in a pinch.

How spicy is this salad?

The heat level depends on how much chili flakes you add — start small and adjust to your taste.

Do I have to use sesame oil?

Sesame oil adds signature flavor, but you can substitute avocado or olive oil if needed.

Can I add other vegetables?

Yes — bell peppers, radishes, or thinly sliced onions are all good options.

Does this salad get soggy over time?

It’s freshest when eaten soon after tossing. Storing the dressing separately helps keep the veggies crisp longer.

Conclusion

This Asian Cucumber Carrot Salad is a quick and refreshing dish that brings bright, crunchy vegetables together with a tangy sesame‑lime dressing. Easy to prepare and full of flavor, it’s ideal for warm days, weeknight meals, or whenever you want a healthy, satisfying side.