A carrot cucumber salad is a healthy side dish that is perfect for hot summer days. This Asian salad is loaded with crunchy carrots, cool cucumbers and a sweet and spicy dressing.
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Why this cucumber carrot salad is the best!
Healthy eating doesn't have to be flavorless and this salad is proof. The sweet carrots and crisp cucumber are perfectly balanced with a light dressing that has just a hint of spice.
A great side dish should be easy to make and bursting with flavor, while complimenting the entrée. This cucumber salad recipe meets all of those requirements! The subtle Asian flavors of this simple salad pair perfectly with grilled chicken or grilled salmon!
cucumbers- I prefer English cucumbers or sometimes called hothouse cucumbers because they have very small seeds and the peel is very thin. They are great for salads because you do not need to peel or remove the seeds. One large cucumber should be plenty for this recipe.
carrots- Buy matchstick cut carrots to make this recipe even quicker. Or you could make carrot ribbons with a vegetable peeler.
edamame- shelled soybeans that have a good amount of protein.
ginger root- There is no replacing the fresh flavor of ginger root. Use a Microplane to grate this or buy the pre-grated in a jar or tube. I do not recommend dried ginger powder for this recipe.
rice vinegar-Is a vinegar made from fermented rice. It is much milder and less acidic than regular white vinegar. Look for the unseasoned rice vinegar that doesn't have any additional flavorings added. It is perfect flavor for an Asian cucumber salad.
scallions- can also be called green onions, is a very small mild flavored onion. You could also use thinly sliced red onion if you prefer.
Start by thinly slicing your cucumber. If you have a mandolin you can cut your cucumber slices quicker and easier but you can also use a sharp knife. I always leave my peel on my cucumber but you can use a vegetable peeler if you prefer yours with no peel.
I buy my edamame frozen so i just run it under running water to help it thaw quicker.
I also buy the carrots already matchstick or julienne cut for easier preparation of the salad. If you prefer to do this with fresh carrots you can buy a julienne peeler to make the job much easier.
Once your veggies are ready add them to a large bowl or salad bowl.
In a small bowl mix together the dressing ingredients; vinegar, honey, lime juice olive oil, red pepper flakes and ginger.
Pour the dressing over the vegetables and toss to coat. Sprinkle with fresh cilantro, green onion and sesame seeds.
How to serve
This simple recipe is best served the day that it is made. By the next day the cucumbers will begin to loose their crunch. Serve it chilled along with grilled chicken or seafood or on it's own if you are looking for a vegetarian entrée salad.
If you do want to make ahead of time for meal mix together the veggies for the salad and the dressing and keep them packaged separately. Drizzle with the dressing before serving to keep your vegetables crisp.
Is Carrot and Cucumber Good for Weight Loss?
Carrots and cucumbers contain dietary fiber that help you feel full longer after your meal while being very low in calories.
Looking for Other Healthy Recipes? Try These!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
Easy Cucumber and Carrot Salad with Sweet and Spicy Dressing
- 1 cup cucumber, thinly sliced
- 1 cup carrots, match stick
- ½ cup edamame
- 1 scallion, sliced
- 2 teaspoons lime, fresh squeezed
- 1 tablespoon honey
- 3 tablespoons rice vinegar
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes
- ½ teaspoon ginger, freshly grated
- 1 teaspoon sesame seeds
- Use either a mandolin or sharp knife to thinly slice the cucumber.
- If using frozen edamame, run water over to thaw quickly.
- Use precut match stick carrots to save time.
- Add the cucumber slices, carrots and edamame to a serving bowl.
- Mix the rice vinegar, honey, lime juice, olive oil, red pepper flakes and grated ginger in a small bowl.
- Pour dressing over vegetables. Toss to coat and garnish with sesame seeds, cilantro and green onions.
- Serve right away or cover and keep chilled for up to 8 hours.