This Cucumber Carrot Salad is crisp, colorful, and perfectly refreshing. With crunchy cucumber, sweet carrot ribbons, and a zesty dressing, this salad makes a light side dish for any meal. It’s ideal for warm-weather lunches, summer barbecues, or when you need something fresh and healthy on your table.
Table of Contents
Cucumber Carrot Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 4g
- Sodium: 160mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber, carrot, salad, summer, healthy, fresh
Why You’ll Love It
- Quick to make: Ready in just 10 minutes with simple prep.
- Healthy and vibrant: Packed with vitamins and fresh crunch.
- Versatile: Works as a side or a topping for rice bowls and wraps.
- Light yet flavorful: Tangy, slightly sweet, and refreshing in every bite.
Pair it with the creamy Best Macaroni Salad Recipe or enjoy it next to a slice of Fresh Basil Cherry Tomato Pie for a colorful and balanced meal.
Ingredients
- 2 medium cucumbers, thinly sliced
- 2 large carrots, peeled and julienned or shaved into ribbons
- ¼ small red onion, thinly sliced (optional)
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp olive oil
- 1 tsp honey or sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh cilantro or parsley, chopped
- Optional: ½ tsp sesame seeds or chopped peanuts for garnish
Instructions
- Prepare the veggies: Slice cucumbers and carrots into thin ribbons using a vegetable peeler or mandoline. Add to a large mixing bowl.
- Make the dressing: Whisk vinegar, olive oil, honey, salt, and pepper in a small bowl until well combined.
- Toss the salad: Pour the dressing over the vegetables and toss gently to coat evenly.
- Chill and serve: Refrigerate for 15–20 minutes to let the flavors blend. Garnish with herbs or sesame seeds before serving.
Tips & Variations
- Add crunch: Sprinkle roasted almonds or sunflower seeds on top.
- Make it creamy: Add a spoon of Greek yogurt or tahini for a thicker dressing.
- Spice it up: Add chili flakes or a few drops of sriracha for heat.
- Asian twist: Use sesame oil and soy sauce instead of olive oil and salt for a deeper flavor.
If you enjoy bright, veggie-forward dishes, try the Carrot Chickpea Salad with Parsley and Lemon or the creamy, herby Avocado Lime Ranch Dressing as a complement to this salad.
Serving Suggestions
- Serve chilled as a side for grilled chicken, shrimp, or tofu.
- Add to sandwiches or wraps for extra crunch.
- Mix into a grain bowl with quinoa or rice for a full meal.
Storage & Make-Ahead Tips
- Store: Keep in an airtight container in the fridge for up to 2 days.
- Make ahead: Prepare the veggies ahead and add the dressing right before serving for the best texture.
- Do not freeze: The cucumbers will lose their crispness once thawed.
FAQs
Can I use other vegetables?
Absolutely! Try adding bell peppers, radishes, or shredded cabbage for extra color and crunch.
What’s the best vinegar for this salad?
Rice vinegar gives a mild sweetness, while apple cider vinegar adds a tangy bite — use whichever you prefer.
Can I make it ahead?
Yes, but keep the dressing separate until just before serving to maintain freshness.
More to Try
- Savory Apple Salad
- Italian Pasta Salad
- Roasted Delicata Squash
- Creamy Roasted Tomato Basil Soup
- Charcuterie Board
Conclusion
The Cucumber Carrot Salad is light, crisp, and bursting with fresh flavor. Whether served as a side dish, snack, or part of a healthy lunch, it’s a quick and tasty way to add more veggies to your day. Simple ingredients, vibrant color, and clean taste — this salad proves that freshness can be both easy and delicious.