Asian Cucumber Carrot Salad
Asian cucumber carrot salad with creamy sesame dressing is the ultimate 10-minute side dish for busy weeknights. This refreshing, no-lettuce salad combines crisp vegetables with a creamy sesame dressing that’s both light and satisfying. Perfect as a simple side dish, light lunch (paired with your favorite protein), or a crowd-pleasing addition to summer cookouts.
Love quick Asian-inspired recipes? Don’t miss my Air Fryer Teriyaki Salmon or my popular Asian Broccoli Slaw – both ready in under 20 minutes!
As a former personal trainer and nutrition coach, I witnessed firsthand how challenging it can be for busy women to prepare nourishing meals while juggling work, family, and life. That’s why I create these quick, practical recipes that take 20 minutes or less – because feeling good shouldn’t require hours in the kitchen. Every recipe on this site draws from my nutrition expertise and real-world experience, designed specifically for busy women who want to eat well without sacrificing their valuable time.
Why you will love this recipe
- Ready in just 10 minutes
- No cooking required
- Perfect meal prep recipe (stays crisp for 3-4 days)
- Simple ingredients you can find anywhere
- Great for packing in lunches
- Pairs easily with any protein
- Naturally gluten free, dairy free, Whole30 and low carb friendly
- Budget-friendly
- Kid-friendly – great for family meals
Ingredients
- Cucumber – I recommend English or Persian cucumbers but any variety will work in a pinch.
- Shredded carrots – save time by buying a bag of pre-shredded
- Green onion – gives the dish just a hit of flavor without overpowering it.
- Sesame seeds (optional) – these add crunch and are visually appealing.
Almond Butter Sesame Dressing
- Almond butter – use sunbutter or tahini to make it nut free
- Coconut aminos – you can use gluten free tamari or soy sauce (you may need less salt)
- Rice wine vinegar or swap with lime juice for a twist.
- Sesame oil – give the authentic Asian flavor, don’t use too much it can quickly overpower the dish.
How to make cucumber and carrot salad
Add almond butter, coconut aminos, rice wine vinegar, sesame oil and salt to a bowl. Stir well until well combined.
Slice the cucumbers, chop the green onion and shred carrots if necessary. Add all the ingredients to a large bowl. Stir well until fully coated. Enjoy immediately or store in the fridge until ready to serve.
Top tips for perfect cucumber carrot salad
- Cucumber Slicing Guide:
- For immediate serving: Slice cucumbers thinly for a more delicate texture
- For meal prep: Cut thicker slices (about 1/4 inch) to maintain crispness for 3-4 days
- Carrot Options:
- Quick option: Pre-shredded carrots from the produce section
- Food processor method: Use the grating attachment for freshly shredded carrots
- Pretty presentation: Use a vegetable peeler for elegant carrot ribbons
- Make-Ahead Tip: Store the dressing separately and toss just before serving for maximum freshness
- Prep Once, Use Twice: Double the dressing recipe to use later in the week for quick grain bowls or as a dip
- Quick Assembly Tip: Prep vegetables in advance during weekend meal prep, then just toss with dressing when ready to eat
Make it your own – quick add-in’s
For More Flavor:
- Sliced red onion (bolder than green onions)
- Fresh grated ginger or garlic
- Red pepper flakes, cayenne pepper, or sriracha in the dressing
For Extra Crunch:
- Chopped peanuts or slivered almonds
- Sesame seeds
Make It a Meal:
- Top with Asian chicken bites
- Add cooked shrimp
- Serve with air fryer salmon cubes
- Top with tofu or white beans
Pro Tip: These protein additions turn your 10-minute side dish into a complete meal that’s perfect for lunch meal prep or a quick dinner!
FAQ’s for perfect results
What are the best cucumbers to use
- English cucumbers (wrapped in plastic) – thin skin, small seeds, readily available
- Persian cucumbers – ideal but may be harder to find
- Garden cucumbers – peel partially and remove seeds with a spoon for best results
Storage and prep tips
For meal prep:
- Up to 3 days ahead: Slice vegetables and store in separate containers
- Make dressing and store separately
- Final assembly: Combine ingredients 10-30 minutes before serving for optimal texture
Storing leftovers:
Keep assembled salad in an airtight container for 1-2 days (note: dressing will thin out) and cucumbers may get watery.
Asian Cucumber Carrot Salad
Ingredients
- 1 large English cucumber
- 1/2 cup shredded carrots - about 2 large carrots
- 2 green onions
- 1 tbsp sesame seeds - optional
Almond Butter Sesame Dressing
- 2 tbsp almond butter
- 2 tbsp coconut aminos
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Instructions
- In a bowl combine the dressing ingredients and stir well until well incorporated. Let the dressing rest 1-2 minutes so it can thicken.
- Slice the cucumber, grate the carrots (I buy shredded) and thinly slice the green onion (green and white portion).
- Add the cucumbers, carrots, green onion and dressing to a large bowl. Stir well to coat the veggies in dressing. Let rest at least 5 minutes before serving (20 minutes is best).
Notes
- Cut cucumbers thin if enjoying immediately, cut thicker if meal prepping.
- Wait to add the dressing until right before serving (store separately if meal prepping).
- Use store shortcuts like pre-shredded carrots to save time.
- This recipe can easily be doubled or tripled if you are making for a crowd. Just wait to add dressing until right before serving if possible.
