Name: Carrot and Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian Inspired
Ingredients: 5 carrots (medium, spiralized – about 4 cups); 1 cucumber (large, spiralized – about 2 cups); 1/4 cup peanuts (crushed); 1/4 cup fresh cilantro (finely chopped); 3 green onions (thinly sliced); 1/4 cup peanut butter; 1 tbsp maple syrup; 2 tbsp soy sauce; 1 lime (juiced); 1 tsp sesame seeds; 1/4 cup water (more to thin if needed)

Why You’ll Love Carrot and Cucumber Salad Recipe

This salad is quick, vibrant, and full of texture. The spiralized carrots and cucumber create light, refreshing noodles that pair perfectly with the creamy peanut dressing. It is easy to customize, naturally packed with fresh ingredients, and ideal for warm days, meal prep, or healthy lunches.

Ingredients

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

Carrots
Cucumber
Peanuts
Fresh cilantro
Green onions
Peanut butter
Maple syrup
Soy sauce
Lime juice
Sesame seeds
Water

Directions

Peel and spiralize the carrots and cucumber into noodle-like strands. Pat the cucumber dry with a clean towel or paper towel to remove excess moisture.

In a medium bowl, whisk together the peanut butter, maple syrup, soy sauce, lime juice, sesame seeds, and water until smooth and creamy. Add a little more water if needed to thin the dressing.

Place the carrot and cucumber noodles in a large mixing bowl and toss with the dressing until evenly coated.

Top with crushed peanuts, chopped cilantro, and sliced green onions. Serve immediately for the freshest crunch or chill briefly before serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

Add shredded cabbage, bell peppers, or snap peas for more crunch and color. You can swap peanut butter for almond butter or sunflower seed butter if needed. For extra protein, add grilled tofu, edamame, or shredded chicken. A drizzle of sriracha or chili oil can also add a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumber may release extra moisture over time, so stir well before serving.

This salad is best served cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, but for the best texture, store the dressing separately and toss just before serving.

What if I do not have a spiralizer?

You can use a julienne peeler, vegetable peeler, or simply thinly slice the vegetables.

Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds extra texture and works very well in the dressing.

Is this salad vegan?

Yes, all the ingredients are plant-based.

Can I use another herb instead of cilantro?

Yes, fresh mint or parsley can be used instead of cilantro.

How do I keep the cucumber from getting watery?

Pat the cucumber dry before mixing it with the dressing to reduce excess moisture.

Can I make the dressing thinner?

Yes, simply whisk in more water a little at a time until you reach the desired consistency.

Is this salad gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

What type of cucumber works best?

English cucumbers work especially well because they are less watery and have fewer seeds.

Can I add protein to this salad?

Yes, tofu, shrimp, grilled chicken, or edamame are all excellent additions.

Conclusion

Carrot and cucumber salad is a fresh, crunchy, and flavorful dish that is incredibly easy to prepare. With crisp vegetables, creamy peanut dressing, and bright herbs, this salad is perfect as a healthy side dish, light lunch, or refreshing addition to any meal.