This Carrot Cucumber Salad is refreshing, crunchy, spicy, tangy, slightly sweet, and jam-packed with delectable Asian-inspired flavors. Crisp cucumber strips and carrot are tossed with red onion, spring onion greens, chopped garlic, fresh cilantro, and lots of delicious flavorings like chili crisp, lemon juice, toasted sesame oil, maple syrup, toasted sesame seeds, and roasted peanuts.
The combination of fresh, crunchy vegetables and the flavorful dressing makes this salad so much more than a simple bowl of raw vegetables. With every bite, you get cool cucumber, naturally sweet carrot, a little pungent bite from the onion, spicy chili crisp, nutty toasted sesame seeds, fresh cilantro, and plenty of roasted peanut crunch in every bite.
Short steaming keeps color bright and texture tender-crisp. It prevents mushiness in bowls and salads.
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Table of contents
The best thing about this easy carrot cucumber salad is that it is ready in just 10 minutes and requires no cooking. It makes a wonderful side dish for busy weeknights, a fresh addition to lunch, or a quick salad to serve alongside rice, noodle soup, udon noodles, hoisin tofu, or rice paper dumplings.
What I especially love about this salad is the balance in flavors. The lemon juice gives it the perfect brightness, chili crisp brings heat and savory flavor, toasted sesame oil adds a deep nutty note, and a little maple syrup mildens the heat and acidity without making the salad sweet.
The toasted sesame seeds, toasted sesame oil, and roasted crushed peanuts are also important here. They add richness, texture, and make the salad much more satisfying to eat.
About Carrot Cucumber Salad
This Carrot Cucumber Salad is an easy and quick, no-cook salad recipe made using crisp cucumber, crunchy carrot, red onion, spring onion greens, garlic, cilantro, and a flavorful chili sesame dressing.
For this recipe, I like to slice the cucumber diagonally first and then cut it into thin strips. I do the same with the carrots. I like this shape because this way, the vegetables are easy to eat and there is plenty of surface area for the dressing to cling to. You can also use a julienne peeler to make spaghetti-style veggies.
The fun part is that you don’t need a separate dressing for this salad. Just add everything to the mixing bowl and toss until well combined. Yes, the dressing is made right in the salad bowl, so there is no need to prepare a separate dressing. Lemon juice, chili crisp, toasted sesame seeds, sesame oil, maple syrup, salt, and sriracha are added directly to the vegetables and tossed together until everything is well combined.
A little sweetness is totally optional in this recipe, but this mild sweetness is important in this recipe. The maple syrup balances the acidity from the lemon juice and the heat from the chili crisp and sriracha. You can swap maple syrup with honey, agave nectar, brown sugar, or regular white sugar.
Finally, a hint of roasted crushed peanuts and toasted sesame seeds are added for that delicious crunch.
Serve this salad immediately, which is when the vegetables have their best texture.
It is a simple-to-follow recipe, but there are a few little things I like to do that make a big difference, from how I cut the cucumber and carrot to how I prepare the garlic and peanuts.
So, let me show you how I make this easy Carrot Cucumber Salad at home.
Why You’ll Love This Recipe
This Carrot Cucumber Salad
✔️ is simple, quick & easy to make
✔️ tastes spicy, tangy & slightly sweet
✔️ has fresh & crunchy vegetables
✔️ is ready in just 10 minutes
✔️ makes simple vegetables more exciting
✔️ is a no-cook salad
✔️ goes well with rice, noodles, tofu & dumplings
✔️ can be made without a sweetener
✔️ has amazing Asian-inspired flavors
✔️ is tossed in a flavorful chili crisp dressing
✔️ has toasted sesame seeds & roasted peanuts
✔️ has a wonderful combination of fresh & crunchy textures
✔️ can easily be customized
✔️ is ideal for busy weeknight meals
Ingredients
For making this easy Carrot Cucumber Salad, you will only need some fresh vegetables and a few simple pantry ingredients. Here is everything you will need:
Cucumber: I use one large cucumber for this carrot cucumber salad recipe. Always choose a firm, fresh cucumber because you want it to stay crisp after tossing with the dressing. I slice it diagonally first and then cut it into thin strips. This gives you long, bite-sized pieces and also gives the dressing more surface area to stick to. You can also slice the cucumber into thin rounds or use a julienne peeler if that is easier for you.
Carrot: It is the second main ingredient in this salad recipe, and it adds crunch, natural sweetness, and color. I peel it and cut it into thin strips similar to the cucumber. I like to keep the vegetables roughly the same size because then you get a little bit of cucumber and carrot together in almost every bite.
Red Onion: You will need thinly sliced red onion to add a little pungency and bite to the salad. I usually use a whole onion, but you can use half or a whole onion depending on your taste preference.
Spring Onion Greens: For this salad, you only need to use the green parts of spring onions and slice them diagonally. They add a fresh, mild onion flavor without overpowering the cucumber and carrot. They don’t only add onion flavor, but also a beautiful color contrast. You can also use chives or scallions.
Garlic: Fresh garlic adds an aromatic flavor and is one of the main ingredients in this salad that gives it so much character. I smash the garlic cloves first and then finely chop them. Smashing makes them easier to chop and helps release their aroma. If you want, you can also use a garlic press, mince the garlic, or grate it. All of these methods will work here.
Fresh Cilantro: Fresh cilantro adds a bright, herby flavor that goes especially well with lemon, chili crisp, and sesame seeds. I add some chopped cilantro to the salad itself and save some extra for garnishing the finished dish to make it even herbier.
Lemon Juice: Freshly squeezed lemon juice brings acidity and brightness to the salad. That acidity from the lemon is important because it keeps the vegetables tasting fresh and balances the richer flavors coming from sesame oil, chili crisp, and peanuts. For the best flavor, I recommend using freshly squeezed lemon juice. However, if you don’t have fresh lemon juice, you can also use bottled juice.
Chili Crisp: Chili crisp is one of the main flavor-makers in this carrot cucumber salad. It adds heat, savory depth, and little bits of chili throughout the salad. Since different brands can vary in heat and saltiness, start with the recommended amount and adjust to your taste.
Sesame Seeds: Toasted sesame seeds add a lovely nutty flavor and a little extra crunch and give it Asian flavors. I add some sesame seeds when tossing the salad and save some for sprinkling over the top before serving for added crunch and nuttiness.
Toasted Sesame Oil: It adds a deep, rich, nutty flavor to this salad. You really don’t need much because toasted sesame oil is quite strong. A small amount is enough to give the dressing that beautiful sesame aroma.
Sweetener: A little maple syrup is added for mild sweetness that balances the spicy and tangy flavors of this salad. It does not make the salad sweet. Instead, it helps bring out all the flavors from chili crisp, sriracha, and lemon juice. You can also use honey, brown sugar, regular white sugar, or any other sweetener of your choice.
Salt: Salt brings all the flavors together. I use Himalayan salt, but you can use any salt of your choice. Since chili crisp and sriracha can already contain salt, I suggest adding it gradually and adjusting after everything has been tossed together.
Sriracha or Chili Sauce: This is an optional ingredient. I like adding a little sriracha for extra heat. You can also leave it out if you want the chili crisp to be the only source of heat. You can also use your favorite chili sauce instead or reduce the amount for a milder salad. It is easy to customize.
Roasted Peanuts: Roasted peanuts are my favorite in this salad. They are what give this salad that extra satisfying crunch, nuttiness, and Asian touch. I like crushing them roughly rather than too finely so they have a lovely crunch, and those different-sized pieces add much better texture throughout the salad. This way, every bite has a bit of peanut in it. If you love peanuts like I do, the crunch from peanuts will make you go gaga.
Equipment
You don’t need any special equipment for making this simple and easy Carrot Cucumber Salad. All you need is a sharp knife, a cutting board, a large mixing bowl, and a serving bowl. That’s it.
Make sure your knife is sharp, as it is especially helpful when you are slicing several vegetables into thin strips. This makes slicing very fast and turns it into a pleasant experience.
How to Make Carrot Cucumber Salad
Making this Carrot Cucumber Salad is very easy. You just need to prepare the vegetables, add the dressing ingredients, toss everything together, and finish with the toppings. Could it get any simpler?
Here is how to make it:
- Start by slicing the cucumber diagonally. Then cut the slices into thin strips. Do the same with the peeled carrot. Try to keep the pieces roughly the same size. This gives the salad a better balance of texture.
- Now, thinly slice the red onion. You can use half an onion or a whole onion depending on how much onion flavor you like.
- Also, slice the spring onion greens diagonally and set them aside.
- Then, smash the garlic cloves and finely chop, mince, or press them. Chop the fresh cilantro and keep it aside for the salad later.
- Add the cucumber, carrot, and red onion to a large mixing bowl.
- Then add the chopped spring onion greens, garlic, and cilantro.
- Add the fresh lemon juice, chili crisp, toasted sesame seeds, toasted sesame oil, maple syrup, and the sriracha or chili sauce.
- Finally, add the roasted crushed peanuts and toss everything really well until the vegetables are evenly coated.
- Your salad is ready. Transfer the salad to a serving bowl. Top with more fresh cilantro, a little extra chili crisp, toasted crushed peanuts, and toasted sesame seeds.
- Serve immediately and enjoy.
Variations
One of the best things about this Carrot Cucumber Salad is that it is very easy to customize.
Less Spicy
If you prefer a mild salad, reduce the chili crisp and sriracha for a milder version. You can also leave out the sriracha completely if you like less heat.
Extra Spicy
To make this salad spicier, feel free to add more chili crisp or sriracha. You can also add some thinly sliced fresh chili for added heat.
Sweetener
If you don’t want maple syrup, you can use a different sweetener. Maple syrup can easily be replaced with agave, honey, brown sugar, coconut sugar, or regular white sugar.
The important thing is to add just enough sweetness to balance the heat and acidity.
More Crunchy Vegetables
Love to add more veggies to your salad? Then you can definitely add more vegetables like thinly sliced bell peppers, edamame, cabbage, radishes, grilled or cooked corn, or any other crunchy vegetables of your choice.
Just make sure the addition of veggies does not overpower the cucumber and carrot. A little bit of 1–2 veggies is totally fine.
Add Protein
Want a filling, protein-rich salad? Then, for a more filling meal, add Soy Garlic Tofu, edamame, chickpeas, or another protein of your choice to this salad.
Serving Suggestions
Carrot cucumber salad is a lovely side dish for so many meals.
I love serving it alongside fried rice, rice noodles, Hakka noodles, tofu, dumplings, or spring rolls.
It tastes especially good with richer dishes like Manchurian, because the fresh vegetables, lemon, and herbs add brightness and crunch.
You can also make it part of a simple lunch bowl with rice and Coconut Lime Tofu Curry. For the best texture, serve the salad shortly after tossing it.
Storage Suggestions
This salad tastes best when served fresh. Cucumber naturally releases water as it sits, so the salad will soften over time.
If you are planning to store it, I would recommend refrigerating the salad components and flavorings separately and combining them right before serving to maintain the freshness. You can also prepare the dressing ingredients separately and toss everything together just before serving.
I also recommend keeping the roasted peanuts and toasted sesame seeds separate until serving. This helps them stay crunchy.
If you have leftovers, store them in an airtight container in the refrigerator and try to enjoy them as soon as possible, otherwise, it will lose its flavors and textures.
Tips & Tricks to Make the Best Carrot Cucumber Salad
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Use firm vegetables: Always use fresh, crisp cucumber and carrot as they will give you the best texture in this recipe.
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Keep the cuts similar: Cutting the cucumber and carrot into similar strips makes the salad easier to eat and gives you a better balance of different veggies in every bite.
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Slicing: Slice the cucumber diagonally, as it gives you long pieces with more surface area for the dressing to coat evenly.
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Garlic: Use fresh garlic to give this salad the best aroma and flavor.
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Sesame oil: Toasted sesame oil is strong, so a little is enough. That’s why I recommend not using too much.
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Tasting: Before serving, give it a taste test. Taste the salad after tossing and adjust the lemon, sweetener, salt, or chili according to your preference. Chili crisp and sriracha can vary in saltiness and heat.
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Peanuts: Keep the peanuts chunky, as roughly crushed peanuts give you much better crunch than finely crushed peanuts.
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Salt: Since the chili crisp and sauces may already be salty, add the salt little by little. Add more if needed after tasting.
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Toss: Make sure to toss well so the dressing and toppings are spread evenly, so every bite has the full combination of flavors.
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Garnish: The extra cilantro, chili crisp, peanuts, and sesame seeds add another layer of flavor and texture to the finished salad, so feel free to add them for more flavor, or just serve it as it is without garnishes.
FAQs
Can I make carrot cucumber salad ahead of time?
Yes, you can slice the vegetables in advance, but I recommend keeping the dressing ingredients separate. Toss everything together just before serving. This simple step helps keep the cucumber and carrot crisp.
What can I use instead of maple syrup?
You can swap maple syrup with honey, brown sugar, or regular white sugar. The sweetener is mainly there to balance the other flavors.
Is this carrot cucumber salad spicy?
This version has a spicy kick as it has chili crisp and sriracha. However, if you prefer less heat, you can easily adjust it. Use less for a milder salad or add more if you love spicy food. The heat is totally up to you.
Can I make this salad vegan?
Yes. This salad is actually vegan. Make sure to use maple syrup, brown sugar, or regular white sugar instead of honey, and check that your chili crisp and chili sauce are vegan-friendly.
How do I keep carrot cucumber salad crunchy?
Use fresh, firm vegetables and toss the salad shortly before serving. If preparing it ahead of time, keep the vegetables and dressing separate until you are ready to serve your salad.
Can I use regular sesame oil?
Yes, but I prefer toasted sesame oil over regular sesame oil because it has a much deeper nutty flavor and pairs especially well with the chili crisp and roasted peanuts.
What can I serve with carrot cucumber salad?
This salad pairs well with any type of rice, noodles, tofu, dumplings, spring rolls, and other Asian-inspired dishes like chili garlic noodles and Korean braised tofu. It is also great alongside richer, gravy-style meals like paneer Manchurian because the fresh crunch helps balance them.
Can I add other vegetables?
Absolutely, you can. Feel free to add any sliced vegetables like bell peppers, cabbage, radish, or other crunchy vegetables of your choice. Just keep the cucumber and carrot as the main ingredients.
How long does carrot cucumber salad last in the refrigerator?
It is best enjoyed fresh, just after tossing. But if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 4–5 hours. Just keep in mind that the cucumber will soften and will lose water as it sits in the refrigerator.
Carrot Cucumber Salad with Roasted Peanuts (Step-by-step photo instructions)
For making Carrot Cucumber Salad
- Slice the cucumber diagonally, then cut it into thin strips. Peel the carrot and cut it into thin strips similar to the cucumber.
- Thinly slice the red onion and diagonally slice the spring onion greens.
- Smash and finely chop the garlic. Chop the cilantro.
- Add the cucumber, carrot, red onion, spring onion greens, garlic, and cilantro to a large mixing bowl.
- Add the lemon juice and chili crisp. Then add the toasted sesame seeds and toasted sesame oil.
- Now add the maple syrup, salt, and sriracha or chili sauce (if using). Then add the roasted crushed peanuts. Toss well until everything is evenly coated .
- Transfer the salad to a serving bowl and garnish with fresh cilantro, extra chili crisp, toasted crushed peanuts, and sesame seeds. Your delicious Asian Carrot Cucumber Salad is ready. Serve immediately as a side with noodles, tofu, or rice, or enjoy it as a light meal.
Recipe Card
Carrot Cucumber Salad with Roasted Peanuts [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Salads | Asian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 190 calories | 1 |
INGREDIENTS
For Carrot Cucumber Salad
- 1 large cucumber
- 1 large carrot
- 1 red onion
- 2 spring onions
- 2 garlic cloves, peeled
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons fresh lemon juice
- 2 tablespoons chili crisp
- 1 tablespoon toasted sesame seeds, plus more for garnish
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon sriracha or chili sauce
- ¼ teaspoon salt, or to taste
- ¼ cup roasted peanuts, roughly crushed, plus more for garnish
INSTRUCTIONS:
For making Carrot Cucumber Salad
- Slice the cucumber diagonally, then cut it into thin strips. Peel the carrot and cut it into thin strips similar to the cucumber.
- Thinly slice the red onion and diagonally slice the spring onion greens.
- Smash and finely chop the garlic. Chop the cilantro.
- Add the cucumber, carrot, red onion, spring onion greens, garlic, and cilantro to a large mixing bowl.
- Add the lemon juice and chili crisp. Then add the toasted sesame seeds and toasted sesame oil.
- Now add the maple syrup, salt, and sriracha or chili sauce (if using). Then add the roasted crushed peanuts. Toss well until everything is evenly coated .
- Transfer the salad to a serving bowl and garnish with fresh cilantro, extra chili crisp, toasted crushed peanuts, and sesame seeds. Your delicious Asian Carrot Cucumber Salad is ready. Serve immediately as a side with noodles, tofu, or rice, or enjoy it as a light meal.
Watch Full Recipe Video:
NOTES:
- For the best crunch, use a firm, fresh cucumber and carrot.
- Adjust the chili crisp and sriracha according to your preferred spice level.
- The salad is best served immediately after tossing while the vegetables are crisp.
- You can prepare the vegetables ahead of time, but add the dressing just before serving for the best texture.
NUTRITION (Per Serving):
Calories: 190kcal | Fat: 13.3g | Carbohydrates: 15.2g | Protein: 3.8g | Fiber: 3g | Sugar: 8g | Sodium: 112.3mg
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/carrot-cucumber-salad/
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