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overhead view of carrot cucumber salad in white bowl.

Carrot Cucumber Salad

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4 from 1 review

  • Author: Lexi
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This crunchy and refreshing Carrot Cucumber Salad is made with a delicious sesame garlic soy dressing. It comes together in less than 10 minutes for a flavorful and easy vegan side dish! 


Units Scale
  • 2 cups thinly sliced mini cucumber (~3-4 mini cucumbers)
  • 2 cups thinly sliced carrot (~3-4 medium carrots)
  • 1/4 cup thinly sliced shallot or red onion (1-2 shallots)
  • 1 teaspoon finely minced garlic (~1 clove)
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons low sodium soy sauce (or tamari for gluten free)
  • 3 tablespoons sesame oil (can use toasted sesame oil)
  • 2 teaspoons chili garlic sauce (aka sambal oelek)
  • 1 1/2 teaspoons coconut sugar or brown sugar
  • 1 1/2 tablespoons finely chopped fresh cilantro
  • 1 1/2 tablespoon sesame seeds


  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili garlic sauce and coconut sugar. 
  2. Add the carrots, cucumber, shallots, garlic, cilantro and sesame seeds to a large mixing bowl. 
  3. Toss with dressing until well coated. 
  4. Serve right away or chill in the refrigerator for 1-2 hours before serving. 


Baby cucumber: We used baby cucumber so that the rounds were roughly the same width as the carrots. You can also use a larger English cucumber, but you may want to halve or quarter the cucumber lengthwise before slicing for smaller pieces. 

Use a mandoline for the vegetables: A mandoline is our best friend when it comes to perfectly even, super thinly sliced vegetables. It's MUCH faster and more precise than using a regular knife, and it's super versatile.

Rinse the shallot for a less harsh flavor: If you're not a huge fan of raw shallot/onion flavor, give it a quick rinse before adding to this salad. To do so, slice, place in a mesh strainer and rinse under hot tap water for 20 seconds, then cold water for 10 seconds. (You can also do this with the garlic.) 

Let it sit: For maximum flavor, let this salad chill in the refrigerator for 1-2 hours before serving. It's not essential, but it will pack in a lot more flavor. This will also help soften the vegetables slightly, so they have almost a quick-pickled texture, which makes this easier to eat. 

Storage: Store leftovers in an airtight container for up to 3 days. Any longer than that and the vegetables will be too soggy. 

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salads
  • Method: No Cook
  • Cuisine: Asian-American


  • Serving Size:
  • Calories: 107
  • Sugar: 4.4 g
  • Sodium: 176.6 mg
  • Fat: 8.1 g
  • Carbohydrates: 8.2 g
  • Fiber: 1.8 g
  • Protein: 1.4 g