Cucumber Carrot Salad with Sesame Dressing
This Asian cucumber carrot salad is fresh, crunchy, and packed with flavor while still using simple ingredients you probably already have on hand. Made with cucumbers, shredded carrots, green onions, and a creamy sesame almond butter dressing, it’s the perfect easy side dish for rice bowls, teriyaki salmon, chicken, or quick summer meals. The hardest part is slicing the cucumbers, and after a quick rest in the fridge, the flavors come together into one of those salads you’ll keep going back for.
I originally started making this recipe because I bought way too many cucumbers and needed a way to use them before they went bad. Since then, it’s become one of my favorite easy vegetable side dishes because it takes very little effort but adds so much flavor to meals. I make recipes like this often because they help make simple proteins and rice bowls feel more exciting without adding a lot of extra cooking or prep. It’s fresh, easy to keep in the fridge, and especially perfect during the summer when I want cold meals and crunchy vegetables instead of turning on the oven.
This cucumber carrot salad pairs really well with air fryer teriyaki salmon, Instant Pot teriyaki chicken, 10-minute Asian skillet chicken, or teriyaki chickpeas served over rice or quinoa. It’s one of my favorite ways to add something fresh and crunchy to quick weeknight meals.
Ingredient spotlight
This is not a full list of ingredients, but a spotlight on a few key ingredients. Please see the recipe card for the full ingredient list.
- Cucumbers – English or Persian cucumbers work best for this salad because they have thin skin and smaller seeds. If using garden cucumbers, I recommend peeling most of the skin and scooping out the seeds before slicing.
- Almond Butter – Use a creamy almond butter for the dressing. Tahini works great as a substitute if you don’t have almond butter or need a nut-free option.
- Coconut Aminos – add a slightly sweet, savory flavor to the dressing. You can also use gluten-free tamari or soy sauce.
- Sesame Oil – adds a lot of flavor quickly, so be sure to measure it carefully. I also recommend storing sesame oil in the fridge so it doesn’t go rancid.
- Rice wine vinegar can be swapped with lime juice for a twist.
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. Recipe is best if allowed to rest in the fridge for 20 minutes before enjoying.
Tips for success
- Pre-shredded carrots work great – I usually use store-bought shredded carrots to keep this recipe easy, but freshly shredded carrots have the best flavor and texture if serving this to guests.
- Double the dressing – The dressing is great on other salads, rice bowls, or roasted vegetables throughout the week.
Easy Asian Cucumber Carrot Salad
Ingredients
- 1 large English cucumber
- ½ cup shredded carrots - about 2 large carrots
- 2 green onions
- 1 tbsp sesame seeds - optional
Almond Butter Sesame Dressing
- 2 tablespoons almond butter
- 2 tablespoons coconut aminos
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon 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.2 tablespoons almond butter, 2 tablespoons coconut aminos, 1 teaspoon rice wine vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder
- Slice the cucumber, grate the carrots (I buy shredded) and thinly slice the green onion (green and white portion).1 large English cucumber, ½ cup shredded carrots , 2 green onions
- 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).1 tbsp sesame seeds
Recipe Notes
If serving right away, slice the cucumbers thin so they absorb the dressing quickly. For meal prep or leftovers, slice them a little thicker (about ¼ inch) so they stay crisp longer. For the best texture, dress the salad shortly before serving
If making this ahead for guests or meal prep, store the dressing separately and toss everything together about 20–30 minutes before serving.
Nutrition Information
Easy Additions
This cucumber carrot salad is great as-is, but here are a few easy ways to switch it up:
- Add red pepper flakes or a little sriracha for extra heat
- Use chopped peanuts or slivered almonds instead of sesame seeds for more crunch
- Swap the green onions for thinly sliced red onion for a bolder onion flavor
- Add freshly grated ginger or garlic to the dressing for even more flavor
