This cucumber and carrot salad is light, crunchy, and packed with flavour. A simple sesame ginger dressing brings everything together, while peeling the vegetables gives the salad a softer, more delicate texture that really lets the flavours shine.
Why You’ll Love This Recipe
- Quick & no-cook: Comes together in under 10 minutes with zero stove time.
- Perfect side or base: Great on its own, or pair it with grilled tofu, salmon, or chicken for an easy meal.
Ingredients
- 2 medium cucumbers, peeled and thinly sliced
- 2 medium carrots, peeled and shredded or thinly sliced
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 tablespoon , grated or minced
- Sesame seeds, for topping
Instructions
- Prepare the vegetables- instead of slicing peel cucumbers and carrots into ribbions for a smoother texture
- Make the dressing - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, and garlic.
- Toss the salad - Add vegetables to a bowl, pour over dressing, and toss gently to coat.
- Finish & serve - Sprinkle with sesame seeds and serve immediately or let sit 10–15 minutes to marinate.
Tips & Variations
- Add a pinch of chili flakes for heat
- Toss in edamame or tofu for protein
- Use tamari for a gluten-free option
- Finish with a squeeze of lime for brightness
FAQ'S
Can I make this salad ahead of time?
Yes! You can make it up to 24 hours in advance. For the best texture, store it covered in the fridge and give it a quick toss before serving.
Do I have to peel the cucumbers and carrots or can I just chop them?
For the salad best texture comes from peeling them carrot and cucumbers into ribbons.
Is this salad gluten-free?
It can be! Just swap regular soy sauce for tamari or a gluten-free soy sauce.
More Veggie Recipes
Recipe
Cucumber and Carrot Salad
This cucumber and carrot salad is light, crunchy, and packed with flavour. A simple sesame ginger dressing brings everything together, while peeling the vegetables gives the salad a softer, more delicate texture that really lets the flavours shine.
Ingredients
Equipment
Method
- Prepare the vegetables- instead of slicing peel cucumbers and carrots into ribbons for a smoother texture
- Make the dressing - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, and garlic.
- Toss the salad - Add vegetables to a bowl, pour over dressing, and toss gently to coat.
- Finish & serve - Sprinkle with sesame seeds and serve immediately or let sit 10–15 minutes to marinate.
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