If you’re hunting for a side dish that sparkles with color, crunch, and fresh flavor, look no further than this Cucumber Carrot Salad. It’s one of those simple pleasures I never get tired of: thin ribbons of crisp carrot mingle with juicy cucumber, bathed in a light, tangy-sweet dressing. The combination is irresistibly refreshing and comes together in just minutes, making it equally perfect for busy weeknights or those moments when you want to impress guests with minimal effort. Summery, nutritious, and so beautifully vibrant, the Cucumber Carrot Salad truly brightens any table.

Cucumber Carrot Salad Recipe - Recipe Image

Ingredients You’ll Need

There’s real magic in how just a few ingredients can create something so lively and satisfying. Each item in this Cucumber Carrot Salad adds its own splash of texture, taste, or color, building layer upon layer of flavor. Let’s look at what you’ll need (and why you won’t want to skip a thing!).

Cucumbers: Their juicy crunch is the backbone of this salad and keeps every bite bright and hydrating.
Carrots: Peeled and julienned for slivers of vivid color and satisfying snap.
Olive Oil: A touch of richness that gently carries the other flavors.
Rice Vinegar: This lends gentle acidity and a subtle sweetness; it pairs beautifully with both cucumber and carrot.
Honey or Maple Syrup: A drizzle balances the tang and brings just the right hint of natural sweetness.
Salt and Pepper: To round out the flavors and make everything pop.
Fresh Parsley: Chopped parsley brings herbaceous freshness and lovely little flecks of green.
Sesame Seeds (optional): If you love a gentle, nutty crunch, sprinkle these on for the perfect finishing touch.

How to Make Cucumber Carrot Salad

Step 1: Prep the Vegetables

Start by washing your cucumbers and carrots thoroughly. Slice the cucumbers thinly—using a knife or a mandoline for paper-thin rounds works wonders—and peel then julienne the carrots. Those long carrot matchsticks not only look gorgeous but guarantee crunch in every bite. Place them together in a large salad bowl, ready for dressing.

Step 2: Whisk the Dressing

In a smaller bowl, combine olive oil, rice vinegar, and your choice of honey or maple syrup. Add salt and pepper to taste, then whisk until everything is smooth and the honey or syrup is fully dissolved. This petite, punchy vinaigrette is what transforms simple vegetables into the dazzling Cucumber Carrot Salad we know and love.

Step 3: Combine and Toss

Drizzle the dressing over your sliced cucumbers and julienned carrots. Using clean hands or salad tongs, toss gently but thoroughly. You want all those crisp veggies to get an even coating of that bright, tangy-sweet flavor without losing their crunch.

Step 4: Add Fresh Herbs and Garnish

Sprinkle over the chopped fresh parsley and, if you like, the sesame seeds. Give everything one last, gentle toss to distribute those lovely herbs and seeds. This not only adds extra taste but also visual appeal, making your Cucumber Carrot Salad shine.

Step 5: Chill or Serve

You can dig in right away for maximum crispness, or let the salad chill in the fridge for 15 to 20 minutes. A brief rest helps the flavors meld and makes this salad even more refreshing—an ideal touch, especially on a hot day.

How to Serve Cucumber Carrot Salad

Garnishes

A final flourish can take a simple salad to new heights. For this Cucumber Carrot Salad, I love to shower on a bit more fresh parsley, a pinch of toasted sesame seeds, and occasionally even a squeeze of fresh lemon for a citrusy lift. If you’re feeling fancy, microgreens or edible flowers add a touch of elegance for special occasions.

Side Dishes

This bright and crunchy salad pairs fantastically with grilled fish, roasted chicken, veggie skewers, or rice dishes. It’s also right at home alongside tofu, falafel, or spring rolls—it truly adapts to almost any meal, adding freshness and a much-needed pop of color.

Creative Ways to Present

Try piling your Cucumber Carrot Salad high in a glass bowl to show off all those beautiful layers, or serve it in individual mason jars for picnics or lunchboxes. If you want to get extra creative, roll some of the vegetables into little spirals or nests for a whimsical, inviting look. However you serve it, this salad never fails to steal the show.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cucumber Carrot Salad in an airtight container in the refrigerator. It’s best eaten within 1 to 2 days, while the veggies remain crisp and the flavors bright. Give it a little toss before serving again to redistribute the dressing.

Freezing

It’s best not to freeze this salad—the cucumbers and carrots will lose their snappy texture and become watery when thawed. For maximum enjoyment, make only as much as you’ll eat fresh.

Reheating

No reheating necessary! This is a salad best enjoyed cold from the fridge or at room temperature, making it even more perfect for summer days or meal prep when you want something ready to go.

FAQs

Can I use other types of vinegar in this Cucumber Carrot Salad?

Absolutely! While rice vinegar is especially mild and sweet, you can swap in apple cider vinegar or white wine vinegar if you like a sharper kick. Adjust the quantity and sweetness to your taste.

Is this recipe suitable for vegans?

Yes—just use maple syrup in place of honey, and this Cucumber Carrot Salad is fully vegan, fresh, and naturally gluten free.

Can I add extra veggies?

Of course! Sliced radishes, bell pepper strips, or shredded purple cabbage all layer in beautifully, adding even more crunch and color to your salad.

What’s the best way to julienne carrots without special tools?

If you don’t have a julienne peeler or mandoline, carefully use a sharp knife to slice the carrots thin, then cut those slices into skinny matchsticks. It’s quick work and worth it for that perfect texture in your Cucumber Carrot Salad.

How long can I let the salad sit in the fridge before serving?

It’s delicious served right away, but letting it sit for up to 20 minutes helps meld the flavors. Any longer and the cucumber may start to soften and release more liquid, so for peak freshness, enjoy it the same day.

Final Thoughts

There’s something so uplifting about a bowl of Cucumber Carrot Salad—crisp, colorful, and bursting with life. If you’ve been looking for a salad that’s as easy as it is delicious, give this one a try. Your taste buds (and your friends) will thank you!

Cucumber Carrot Salad Recipe

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4.8 from 6 reviews

Author: Patricia
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A refreshing, crunchy, and light salad featuring thinly sliced cucumber and carrots, perfect for a quick and healthy side dish.

Ingredients

Cucumbers:

2 cucumbers, thinly sliced

Carrots:

2 large carrots, peeled and julienned

Dressing:

1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
Salt and pepper, to taste

Garnish:

1 tablespoon fresh parsley, chopped
1/2 teaspoon sesame seeds (optional)

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Instructions

Combine Vegetables: In a large bowl, combine the sliced cucumbers and julienned carrots.
Prepare Dressing: In a small bowl, whisk together the olive oil, rice vinegar, honey or maple syrup, salt, and pepper until well combined.
Toss Salad: Pour the dressing over the cucumbers and carrots, tossing gently to coat evenly.
Add Garnish: Sprinkle the chopped parsley and sesame seeds (if using) over the salad and toss once more.
Serve: Serve immediately, or refrigerate for 15-20 minutes to let the flavors meld.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: International