Asian Cucumber Carrot Salad
I created this cucumber carrot salad because, honestly, I always buy too many English cucumbers, thinking I’ll be the kind of person who snacks on them—but most weeks, they just sit in the fridge until I have to toss them. This simple, flavorful salad changed that! Every time I make it, I end up eating the whole batch in a day.
Light, refreshing, and packed with fiber, this salad is a great way to add more veggies to your meals. It’s perfect year-round and pairs well with so many dishes. While it’s best enjoyed fresh, I’ve got some tips on how to prep it in advance if you need a quick, crunchy side on hand!
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!
This cucumber carrot salad checks all the boxes—it’s fresh, crunchy, and comes together in just 10 minutes with simple ingredients you can find anywhere. Unlike traditional salads, there’s no lettuce to worry about wilting, and no cooking required, making it the perfect fuss-free side.
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. Recipe is best if allowed to rest in the fridge for 20 minutes before enjoying.
Top tips for perfect Asian carrot cucumber salad
- Cucumber Slicing Guide:
- Serving right away? Slice cucumbers thin for a delicate, refreshing bite.
- Meal prepping? Go for thicker (about 1/4 inch) to keep them crisp for days!
- If using traditional or garden cucumbers – peel partially and remove seeds with a spoon for best results
- Carrot Options:
- In a hurry? Grab pre-shredded carrots—no shame in a shortcut!
- Love fresh? Use a food processor to grate them in seconds.
- Want a pretty salad? Try carrot ribbons with a vegetable peeler for an elegant touch.
- Smart Make-Ahead Tips:
- Stay fresh Keep the dressing separate and toss just before serving for the best crunch.
- Double the dressing It’s perfect for grain bowls, drizzling over roasted veggies, or as a dip later in the week.
- Meal prep magic Chop everything in advance and store it separately—then just toss and enjoy when you’re ready!
Asian Carrot Cucumber 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.
Nutrition Information
Make it your own – quick add-in’s
- Sliced red onion (bolder than green onions)
- Fresh grated ginger or garlic
- Red pepper flakes, cayenne pepper, or sriracha in the dressing
- 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!
