If you’re looking for a fresh, crunchy salad that comes together in minutes, this Carrot Cucumber Salad is about to become a staple in your kitchen. Made with crisp cucumbers, shredded carrots, and a simple dressing of rice vinegar, sesame seeds, and jalapeño, it delivers the perfect balance of tangy, nutty, and slightly spicy flavors.
Table of Contents
Get ready to transform humble vegetables into a refreshing side salad – perfect for those warmer days. Thinly sliced English cucumber, jalapeno, and grated carrots get tossed into a sweet and tangy dressing, then set aside to marinate for at least 10 minutes.
A fresh burst of cilantro and nutty sesame seeds gets tossed into the salad for additional flavor and texture just before serving. It’s the type of mouthwatering side you can’t get enough of!
Ingredient notes
- Sugar – Adds a lovely touch of sweetness to balance out some of the tangy and sharp flavors in this salad. Honey can be used too.
- Vinegar – I’ve used rice wine vinegar in this salad, but white vinegar will work well too.
- Kosher salt and pepper – Adjust the amount used in this carrot cucumber salad, as needed.
- Carrots – Adds delicious texture and juicy, natural sweetness.
- English cucumber – I prefer to use English cucumbers for this salad since they have fewer seeds, are thin-skinned, and hold less water than slicing cucumbers, but any variety will work. Check out the most popular types of cucumbers that you can find in stores. Persian cucumbers are another good option and won’t require peeling.
- Jalapeno pepper – For a milder salad, use only half of the jalapeno. You could also replace it with green bell pepper. For a spicier salad, use two jalapenos instead of one or use serrano pepper.
- Cilantro – Adds extra freshness to this carrot cucumber salad. Leave this out if you aren’t a fan of cilantro, or use parsley, basil, or fresh chives instead.
- Sesame seeds – A finishing garnish for texture and nuttiness – a delicious Asian side dish influence.
How to make it
- Make the dressing: In a medium bowl, combine the sugar and vinegar and season with salt and pepper. Whisk until the sugar has dissolved.
- Assemble the salad: Add the carrots, cucumbers and jalapeno (if using). Toss in the dressing and set aside to marinate for at least 10 minutes, stirring occasionally. Add the cilantro and sesame seeds. Toss to coat and season with additional salt and pepper, to taste.
More ways to enjoy cucumbers and carrots
The subtle flavor of cucumber, natural sweetness of carrot, and spicy kick of jalapeno make these types of veggies ideal ingredients to a variety of recipes. Here are a couple of interesting ways you can prepare and enjoy your leftover cucumbers, carrots, and jalapenos – great for mouth-watering appetizers, condiments, and sides:
- Pickled veggies: Cucumbers, carrots, and jalapenos are fantastic for pickling and you don’t even need them to sit for too long. Some recipes only call for marinating up to 1 hour in a simple vinegar solution with no technical canning process required.
- Smashing for increased surface area: If you’re bored of slicing or dicing your cucumbers, experiment by smashing them, as you would with smashed potatoes, smashed broccoli, and smashed brussel sprouts. Lightly crushing the cucumbers creates rough edges for a dressing or vinaigrette to cling to, making every bite extra tasty!
- Blended for soups: Cucumbers and jalapenos are ideal for soups and condiments (dips, sauces, and dressings). They add natural juices and flavor – great as coldappetizers, side dishes, or palate cleansers.
Tips and tricks
- Make this cucumber salad ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days at most. The flavors will meld together and intensify!
- Handle the jalapeno pepper with care! Wear gloves if you can and wash your hands as soon as you’re done handling it. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- Removing the seeds and veins from the jalapeno pepper is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Slice the cucumber and jalapeno evenly to create uniformity and the texture that you desire. You can also use the standard size grating holes or the smaller holes on the grater depending on how you prefer the texture of the carrots. You just don’t want the carrots to be too mushy!
- Adding sugar to the vinegar helps to balance the sharp acidity of the dressing.
Variations
Don’t let the simplicity of this carrot cucumber salad fool you – the minimal ingredients offer the perfect foundation for creative reinvention! Here are some tasty variations to try:
- Add a smoky flavor to your salad – Use chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Experiment with serrano peppers for a slightly spicier version or green bell peppers to tone things down.
- Switch up the dressing – Try swapping the dressing for a sesame ginger vinaigrette, creamy sesame sauce, or peanut sauce (like this Thai Quinoa Salad).
- Add leafy greens – Baby spinach, kale, arugula, or romaine lettuce can be used as a base for this carrot cucumber salad – a great way to add more bulk and increase servings.
- Add to grains – Mix this carrot cucumber salad with quinoa for a satisfying vegan meal or side dish to various proteins.
- Asian-inspired mix-ins: Feel free to include green onions, edamame, red bell peppers, red cabbage, and avocado.
- For extra crunch: Add toasted almonds, cashews, sunflower seeds, crispy wonton strips, peanuts, or pumpkin seeds for extra crunch.
Serving suggestions
This sweet and tangy carrot cucumber salad is the perfect side for just about any meal, particularly Asian-forward dishes! You could easily toss it with quinoa or pasta for a standalone lunch or dinner, or enjoy it as a tasty side to:
Storing
- Store leftover carrot cucumber salad in an airtight container in the fridge for up to 4 days, keeping in mind that the fresh ingredients will soften over time.
- I like to give my leftover carrot cucumber salad a little squeeze of citrus juice before serving again as a way to brighten it up.
Erin’s wine pairings
- Pair the carrot cucumber salad with a light and crisp wine that will complement its fresh and tangy flavors, such as Sauvignon Blanc, Pinot Grigio, or Riesling.
More refreshing cucumber recipes
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Full Recipe
Carrot Cucumber Salad
This vibrant Asian-inspired Carrot Cucumber Salad combines fresh, crisp texture and bright, balanced flavor. With a sweet-tangy dressing that comes together in minutes, it’s the perfect crunchy and refreshing side that’s endlessly adaptable to your taste.
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Serves 6 people
Equipment
Ingredients
- 2 Tablespoons sugar
- 2 Tablespoons rice wine vinegar
- Salt and pepper (to taste)
- 12 ounces carrots (grated (about 6 medium carrots))
- 1 english cucumber (halved lengthwise then thinly sliced)
- 1 jalapeno pepper (halved lengthwise and thinly sliced (optional))
- ¼ cup cilantro (chopped )
- 1 ½ teaspoons sesame seeds
Instructions
- In a medium bowl, combine the 2 Tablespoons sugar and 2 Tablespoons rice wine vinegar. Season with salt and pepper. Whisk until the sugar has dissolved.
- Add the 12 ounces carrots, 1 english cucumber and 1 jalapeno pepper (if using); toss in the dressing and set aside to marinate, stirring occasionally, at least 10 minutes. Then, add the ¼ cup cilantro and 1 ½ teaspoons sesame seeds. Toss to coat and season with additional salt and pepper, to taste.
Notes
Storing
- Store leftover carrot cucumber salad in an airtight container in the fridge for up to 4 days, keeping in mind that the fresh ingredients will soften over time.
- I like to give my leftover carrot cucumber salad a little squeeze of citrus juice before serving again as a way to brighten it up.
- Make this cucumber salad ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days at most. The flavors will meld together and intensify!
- Handle the jalapeno pepper with care! Wear gloves if you can and wash your hands as soon as you’re done handling it. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- Removing the seeds and veins from the jalapeno pepper is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Slice the cucumber and jalapeno evenly to create uniformity and the texture that you desire. You can also use the standard size grating holes or the smaller holes on the grater depending on how you prefer the texture of the carrots. You just don’t want the carrots to be too mushy!
- Adding sugar to the vinegar helps to balance the sharp acidity of the dressing.
- Add a smoky flavor to your salad – Use chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Experiment with serrano peppers for a slightly spicier version or green bell peppers to tone things down.
- Switch up the dressing – Try swapping the dressing for a sesame ginger vinaigrette, creamy sesame sauce, or peanut sauce (like this Thai Quinoa Salad).
- Add leafy greens – Baby spinach, kale, arugula, or romaine lettuce can be used as a base for this carrot cucumber salad – a great way to add more bulk and increase servings.
- Add to grains – Mix this carrot cucumber salad with quinoa for a satisfying vegan meal or side dish to various proteins.
- Asian-inspired mix-ins: Feel free to include green onions, edamame, red bell peppers, red cabbage, and avocado.
- For extra crunch: Add toasted almonds, cashews, sunflower seeds, crispy wonton strips, peanuts, or pumpkin seeds for extra crunch.
Nutrition
Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 267mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9595IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 0.4mg
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