This carrot and cucumber salad is everything you want in a warm-weather dish, it’s crunchy, refreshing, and packed with umami-rich flavor from toasted sesame oil, bright rice vinegar, and fresh ginger.

Crunchy carrots and cucumber are coated in a silky dressing made with toasted sesame oil, rice vinegar, and a touch of agave syrup, making every bite refreshingly crisp and deeply satisfying.

It’s the perfect cold veggie dish when you want something light but full of flavor. Most of the magic of this Carrot and Cucumber Salad comes from classic Asian condiments: a splash of sesame oil and a touch of rice vinegar, which bring everything to life.

Serve it as a summer starter or side, or turn it into a full meal by layering it over some warm, or cold sushi rice.

Going the extra step to slice it into thin ribbons really pays off, as it gives the salad with cucumber and carrot a more substantial bite and a lovely texture that you just don’t get with regular slices or grating. Plus, let’s be honest, it instantly makes your Carrots and Cucumber Salad look restaurant-level fancy, even though it takes just a couple of extra minutes.

If you’re looking for more salad recipes, try some of our favorites:

Easy High-Protein Glass Noodle Salad with Shredded Tofu
Easy Beet Quinoa Salad
Beet and cucumber salad (with roasted garlic yogurt sauce)
Kale and Chickpea Salad – Dressed in Dreamy Gochujang Tahini
Smoked Tofu Vietnamese Rice Paper Rolls with Peanut Dipping Sauce – These rolls are not a salad, but just as refreshing and full of fresh crunchy veggies, including lettuce

Why you’ll love this recipe

Asian fusion – Most of the condiments are traditionally used in Asian cuisine. If you love Asian-inspired recipes, you should try some of our favorite recipes Kimchi Udon with Peanut Butter, Vegan-Tteokbokki, and Easy aubergine stir fry.
Crunchy – Every bite delivers that super satisfying crunch from fresh carrots and cucumbers, which is perfect for warm days or when you’re craving something crisp.
Umami – The toasted sesame oil and rice vinegar dressing gives the salad a satisfying umami flavor that makes this simple salad taste exciting and super satisfying.
Healthy wholesome ingredients – Inspired by the viral TikTok “eat your retinol” trend, this salad is packed with hydrating, antioxidant-rich veggies like carrots and cucumbers. It’s a fresh, tasty way to support glowing skin from the inside out — with vitamins A, C, K, and potassium to nourish your body and boost your immune system (Read more about the health benefits of carrots).
Customizable – You can include your favorite crunchy veggies (like radishes, bell pepper, fennel, or cabbage), or play around with toppings (garlic, a splash of soy sauce,chili oil, or fresh parsley).

Labeled ingredients for carrot and cucumber salad

Carrot and Cucumber Ingredients

Salad veggies

Cucumber – Go for English or Persian cucumbers, as they have thinner skin and fewer seeds than most other varieties, making them perfect for salads and ribbons.
Carrots – Choose fresh, firm carrots for the best crunch. If they’re a bit wilted, soak them in cold water in the fridge overnight to bring them back to life.

Salad dressing

Toasted sesame oil – A little goes a long way, so choose a good-quality one (we get ours at the Asian supermarket). It gives the salad a rich, nutty depth, which is similar to the flavor you get in seaweed salad. If you’re a fan of that, you’ll love this carrot and cucumber salad!
Grated ginger – Adds a fresh, zesty kick that brightens the whole salad.
Rice vinegar – Cuts through the richness of the sesame oil and balances the sweetness, bringing all the flavors into harmony.
Agave syrup – Gently sweetens the dressing and ties all the flavors together.

How to make Carrot and Cucumber Salad

Peel the carrot

Using a vegetable peeler, peel the carrot. Although carrot skin not necesary to peel we like doing so, because it oxidises quickly, which does not look very appealing on a plate.
Continue peeling two or three times on the same place until you get a flat surface, then turn it on that flat surface onto a cutting board. This will make it easier to peel. Then peel the entire carrot, creating ribbons that will be used in the salad.

Peel the cucumber

Using a vegetable peeler, peel the cucumber.
Continue peeling two or three times on the same place until you get a flat surface, then turn it on that flat surface onto a cutting board. This will make it easier to peel.
Peel the cucumber until you get to the part with seeds, then turn around and repeat. Repeat on all 4 sides.

Assemble the salad

Add the carrot and cucumber to a plate and grate the ginger directly into the bowl, then add the salt, sesame seed oil, rice vinegar, agave syrup.
Mix the salad, we like doing it by hand. bUt tongs are fine as well.
Serve the salad in a bowl or a plate, and top with toasted sesame seeds.

Storage information

It’s best to eat the cucumber and carrot salad immediately, as the cucumber will release water once it’s been seasoned.
If needed, it can be stored in an airtight container for a couple of hours.

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