Name: Easy Crunchy Asian Cucumber Carrot Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 large English cucumber, thinly sliced; 2 medium carrots, julienned; 1 tablespoon salt (for draining cucumbers); 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon grated ginger; 1 clove garlic, minced; 1 teaspoon chili flakes (adjust to taste); 1 tablespoon toasted sesame seeds; 2 tablespoons chopped fresh cilantro (optional)

Why You’ll Love Easy Crunchy Asian Cucumber Carrot Salad Recipe

This Asian cucumber carrot salad is:

Crunchy and refreshing with vibrant, colorful ingredients
Incredibly quick and easy — ready in about 10 minutes
Bursting with bold flavor from sesame oil, lime, garlic, and soy
Perfect as a side dish, snack, or light meal
Customizable with your favorite add-ins or proteins

Ingredients

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

Fresh vegetables and a simple Asian-inspired dressing create bold flavor with minimal fuss:

Persian or English cucumbers, julienned
Carrots, julienned
Sesame oil
Fresh lime juice
Rice vinegar
Soy sauce
Honey or another sweetener
Garlic, minced
Chili flakes (optional)
Mixed sesame seeds

Directions

Prep the vegetables: Wash and julienne the cucumbers and carrots into thin matchstick-style strips.
Make the dressing: In a small bowl, whisk together sesame oil, lime juice, rice vinegar, soy sauce, honey, garlic, and chili flakes.
Combine: Pour the dressing over the vegetables.
Toss and serve: Gently toss until everything is evenly coated, sprinkle with sesame seeds, and serve immediately.

Servings and timing

Servings: About 4 servings
Prep time: 10 minutes
Total time: 10 minutes

Variations

Add fresh herbs like mint, cilantro, or Thai basil for extra aroma
Toss in red bell pepper or shredded purple cabbage for more crunch and color
Try a creamy peanut-based dressing for a different flavor twist
Use tamari or coconut aminos instead of soy sauce for a gluten-free option

Storage/Reheating

Best enjoyed fresh while the vegetables are crisp
If prepping ahead, store the vegetables and dressing separately in the fridge for up to 2 days
Toss together right before serving for best texture

FAQs

What type of cucumber is best for this salad?

Persian or English cucumbers are ideal because they’re seedless, crisp, and not watery.

Can I make this salad ahead of time?

Yes, just keep the dressing and veggies separate until ready to serve for the best texture.

Is this recipe vegan?

Yes, if you replace the honey with maple syrup or agave nectar.

Can I add other vegetables?

Definitely! Bell pepper, shredded cabbage, radishes, or spiralized zucchini work great.

How spicy is this salad?

That’s up to you — chili flakes are optional and adjustable to your heat preference.

What can I serve it with?

It pairs beautifully with grilled meats, tofu, noodles, or rice dishes.

Can I use bottled dressing instead?

You can, but making your own ensures fresh, balanced flavors without preservatives.

How long does it keep in the fridge?

If stored separately, it can last up to 2 days. Assembled salad should be eaten the same day for best crunch.

Is it gluten-free?

Yes, just use a gluten-free soy sauce alternative like tamari.

Can I add protein to make it a main dish?

Absolutely. Grilled chicken, shrimp, tofu, or edamame can easily turn it into a satisfying meal.

Conclusion

This Easy Crunchy Asian Cucumber Carrot Salad is a go-to recipe when you want something light, fresh, and full of flavor in no time. The combination of crisp veggies and tangy sesame-lime dressing is irresistibly good and endlessly adaptable. Whether you’re meal-prepping, hosting, or just craving something refreshing, this salad delivers every time.