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Cucumber Carrot Salad Recipe

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3.9 from 71 reviews

This refreshing Cucumber Carrot Salad combines thinly sliced seedless cucumbers and carrots with a tangy, sweet, and nutty dressing made from seasoned rice vinegar, sugar, and sesame oil. Enhanced with red onions and toasted sesame seeds, it’s a crisp, vibrant side dish perfect for summer meals or anytime you want a light, healthy salad.

  • Total Time: 2 hours 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 pound seedless cucumbers
  • 1/2 pound carrots
  • 1/2 red onion

Seasoning and Dressing

  • 2 teaspoons salt
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Slice the cucumbers. Thinly slice the seedless cucumbers into even pieces to ensure a crisp texture in the salad.
  2. Prepare the carrots. Peel the carrots and then thinly slice them to match the size of the cucumber slices for a balanced bite.
  3. Salt and drain the vegetables. Place the sliced cucumbers and carrots into a colander, toss them with salt, and let them sit in the sink for 30 minutes to draw out excess water and prevent a soggy salad.
  4. Slice the onion. While the cucumbers and carrots are draining, peel the red onion and cut it into thin half-moon slices for a mild, sweet onion flavor.
  5. Dry the vegetables. After 30 minutes, blot the cucumbers and carrots with paper towels or a clean kitchen towel to remove excess moisture and prevent the salad from becoming watery.
  6. Combine salad ingredients. Transfer the cucumbers and carrots into a large bowl, add the sliced red onion, and mix gently.
  7. Make the dressing. Stir in the seasoned rice vinegar, sugar, and sesame oil into the vegetable mixture, coating everything evenly.
  8. Chill the salad. Cover the bowl and refrigerate for 2 hours, stirring occasionally to allow the flavors to meld and the salad to chill properly.
  9. Add finishing touch and serve. Before serving, sprinkle the toasted sesame seeds over the salad for added crunch and nutty flavor.

Notes

  • Salting the cucumbers and carrots is crucial to remove excess water, ensuring the salad stays crisp and not soggy.
  • Seasoned rice vinegar can be substituted with plain rice vinegar plus a pinch of sugar if unavailable.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
  • Use paper towels or a clean kitchen towel to press out water thoroughly for the best texture.
  • This salad can be prepared a day ahead; just add the sesame seeds right before serving to maintain their crunch.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cucumber-carrot-salad-recipe/