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Cucumber and Carrot Salad Recipe

Cucumber Carrot Salad

A refreshing and crunchy salad combining cucumbers and carrots, perfect as a side dish or snack, without any cooking required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Western
Calories: 70
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 large English or Persian cucumbers, sliced Choose less watery varieties for better crunch.
  • 2 large carrots, shredded or cut into matchsticks Thin cuts improve texture.
Dressing
  • 3 tablespoons soy sauce or tamari For a salty flavor.
  • 2 tablespoons rice vinegar or lime juice For tanginess.
  • 2 teaspoons sesame oil For nuttiness.
  • 1 teaspoon honey or sugar For sweetness.
  • 1/2 teaspoon chili flakes or sriracha For spice.
Optional Add-ins
  • 1/4 cup fresh herbs (cilantro, mint, or dill) Adds freshness.
  • 1/4 cup sliced scallions For mild onion flavor.
  • 1/2 cup edamame or cooked shrimp For protein.

Method
 

Preparation
  1. Wash and cut the cucumbers into thin slices or matchsticks.
  2. Wash and shred or julienne the carrots.
  3. If desired, lightly salt cucumber slices and let them sit for 10 minutes to reduce moisture.
  4. Pat dry the cucumbers with a clean towel to remove excess moisture.
Make the Dressing
  1. In a bowl or jar, combine soy sauce, rice vinegar, sesame oil, honey, and chili flakes.
  2. Mix or shake until well combined.
Serve the Salad
  1. In a large bowl, combine cucumbers, carrots, and any optional add-ins.
  2. Drizzle the dressing over the salad just before serving.
  3. Toss gently to combine.

Notes

For maximum crunch, dress the salad right before serving. Store any leftovers in separate containers to avoid sogginess. Experiment with flavors by adding different herbs or proteins.