I created this recipe as a quick and easy way to incorporate more raw vegetables into my diet, like I did with my Vegan Soba Noodle Salad or Quinoa Chickpea Salad. I love simplicity in cooking without compromising on flavor, and this salad brings fresh, vibrant ingredients and subtle Asian flavors. It’s become a go-to salad in my home for busy weeknights and summer lunches.
Ingredients and Substitutions
Cucumber – Use any variety. English cucumbers work well for their thin skin and fewer seeds. Carrots – Choose fresh, crisp carrots. Rainbow carrots can add visual appeal. Soy Sauce – Provides umami flavor. Tamari is a gluten-free alternative, or coconut aminos for soy-free. Sesame Oil – Adds distinctive nutty flavor. Toasted sesame oil provides a more intense taste. Rice Vinegar – Brings acidity. Apple cider vinegar can be used as an alternative. Sesame Seeds – For texture and flavor. Black sesame seeds offer visual contrast. Chili Paste – Adds heat. Sriracha or red pepper flakes can be substituted.
How to Make Carrot and Cucumber Salad
This is a really easy recipe to make. The easiest is to make it with a veggie peeler.
Expert Tips
Make it gluten-free by using tamari sauce. To make thin slices, use a mandoline or veggie peeler. For an even more colorful salad, add thinly sliced red bell peppers or radishes for extra crunch and color. To prevent the salad from becoming watery, salt the cucumber ribbons lightly and let them sit for 10 minutes before patting dry. For a protein boost, add edamame beans, marinated tofu cubes, or tempeh to make it a complete meal. Prepare the vegetables ahead of time and store them separately from the dressing. Combine just before serving to maintain crispness. For a sweeter version, add a teaspoon of maple syrup to the dressing. To make the salad more filling, toss in some cooked and cooled soba noodles before adding the dressing.
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