Crisp, bright, and impossibly simple — this Cucumber Carrot Salad is the kind of side I reach for when I want fresh texture and a little heat on the table without fuss. Thin ribbons of cucumber and carrot get a glossy, tangy dressing spiked with gochugaru and garlic, finished with toasted sesame for crunch. It’s a perfect quick side for weeknights, potlucks, or to brighten up a grain bowl — and it pairs beautifully with heavier mains like a warm protein or a grilled chicken salad for an easy balanced meal.
Why you’ll love this dish
This salad hits a handful of desirable marks: it’s fast (10–15 minutes), budget-friendly, naturally low-calorie, and flexible. The gochugaru gives a smoky, mild heat that plays nicely with bright lemon and savory soy. Serve it to kids, tuck it into lunch boxes, or use it as a crunchy condiment for sandwiches.
“The best quick salad — crunchy, bright, and just the right amount of spicy. Makes a weeknight dinner feel homemade and special.”
It’s also a great make-ahead option for short-term meal prep; the flavors mellow if it sits ten minutes, making it forgiving for busy cooks.
The cooking process explained
No stove required. Trim and julienne the vegetables, whisk a simple dressing, toss everything together, and finish with sesame seeds and parsley. The most time-consuming part is cutting the vegetables evenly; use a mandoline or a sharp knife to speed that up. If you salt and sweat the cucumber briefly, you can reduce excess water in the bowl — useful if you’re plating this alongside dressed grains.
What you’ll need
- 1 large cucumber, julienned or thinly sliced (English or Persian cucumbers work well)
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds, toasted
- 2 tbsp fresh parsley, finely chopped (or cilantro for a different aroma)
- 1 clove garlic, minced
- 1 tbsp olive oil (or neutral oil like avocado oil)
- 1 tbsp lemon juice (fresh is best)
- 1 tsp gochugaru (Korean red pepper flakes; substitute smoked paprika + pinch cayenne if needed)
- 1 tsp soy sauce (use tamari for gluten-free)
- 1/2 tsp sugar or maple syrup (balances acidity and spice)
Ingredient notes: If you prefer a nuttier dressing, swap 1/2 tbsp of olive oil for toasted sesame oil. For a lower-sodium option, reduce soy sauce and add a pinch of sea salt to taste.
Step-by-step instructions
- Wash and dry the cucumber and carrots, then trim the ends.
- Julienne the cucumber and carrots into even matchsticks (about 2–3 inches long) and place them in a large mixing bowl. A mandoline or a julienne peeler speeds this up.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing looks glossy and well combined.
- Add the minced garlic and chopped parsley to the vegetables, then pour the dressing over the top.
- Toss with tongs until all strands are evenly coated.
- Sprinkle toasted sesame seeds over the salad and toss gently to distribute.
- If time allows, let the salad rest for about 10 minutes at room temperature so the flavors meld; otherwise serve immediately for maximum crunch.
Best ways to enjoy it
This salad is versatile: serve as a bright side with grilled or roasted meats, spoon over steamed rice or noodles for a quick bowl, or pile onto sandwiches and wraps for texture. It’s particularly refreshing alongside summer mains; try it with a simple grilled fish or the tangy grilled chicken salad for a complete plate. For entertaining, present it in a shallow bowl and sprinkle extra sesame seeds and parsley on top for a pretty finish.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 2 days. The vegetables will soften as they sit; expect reduced crunch after the first day.
- Do not freeze: Fresh cucumbers and carrots lose texture when frozen and thawed.
- Dressing: If you plan to store the salad longer, keep the dressing separate and toss just before serving to maintain crispness.
- Food safety: Keep chilled and discard after 48 hours to avoid textural and flavor degradation.
Helpful cooking tips
- Prevent sogginess: If cucumbers are watery, salt them lightly, let sit 5–10 minutes, then pat dry with paper towels before assembling.
- Toast seeds gently: Heat sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned — about 2 minutes. They burn quickly, so stay attentive.
- Knife skills shortcut: Use a box grater to shred carrots and a peeler to create thin cucumber ribbons if you don’t want to julienne.
- Adjust heat: Start with 1/2 tsp gochugaru if you’re sensitive to spice, then taste and add more.
- Make it ahead: Toss dressing with vegetables 10 minutes before serving for best balance; avoid dressing too far in advance to keep texture.
Creative twists
- Korean-inspired: Add a drizzle (1/2 tsp) of toasted sesame oil and a teaspoon of rice vinegar for extra depth.
- Crunch upgrade: Mix in thinly sliced radish, toasted almonds, or chopped roasted peanuts.
- Creamy variation: Stir in 1–2 tbsp plain yogurt or vegan mayo for a creamier slaw.
- Protein add-ins: Fold in cooked shrimp, shredded rotisserie chicken, or cubes of firm tofu to make it a light main.
- Citrus swap: Use lime instead of lemon for a brighter, slightly sweeter citrus note.
Common questions
Q: How long does this salad take to make?
A: Active prep is about 10–15 minutes (most of that cutting). If you let it rest, add 10 minutes for melding flavors.
Q: Can I substitute gochugaru?
A: Yes — use smoked paprika plus a pinch of cayenne for smokiness and heat, or regular red pepper flakes, but gochugaru has a unique texture and mild aroma that’s worth seeking out.
Q: Is this salad vegan and gluten-free?
A: It’s naturally vegan. To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
Q: Can I make this ahead for a party?
A: You can prep vegetables ahead and keep dressing separate. Combine them 10–15 minutes before serving to preserve the crisp texture.
Q: Any tweak for kids who don’t like spice?
A: Reduce or omit gochugaru and use a tiny bit of sweetness (extra maple syrup) to balance. You’ll still get vibrant flavor from lemon, garlic, and sesame.
If you want more quick, vibrant salad ideas or plates to pair with this crunchy side, try the linked grilled chicken recipe for a tasty, balanced meal.
Print
Cucumber Carrot Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A crispy and bright Cucumber Carrot Salad with a tangy dressing featuring gochugaru and garlic, perfect as a quick side dish or a crunchy condiment.
Ingredients
- 1 large cucumber, julienned or thinly sliced
- 2 large carrots, julienned or finely shredded
- 1 tbsp sesame seeds, toasted
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil (or neutral oil like avocado oil)
- 1 tbsp lemon juice (fresh is best)
- 1 tsp gochugaru (or smoked paprika + pinch cayenne)
- 1 tsp soy sauce (or tamari for gluten-free)
- 1/2 tsp sugar or maple syrup
Instructions
- Wash and dry the cucumber and carrots, then trim the ends.
- Julienne the cucumber and carrots into even matchsticks and place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until the dressing looks glossy.
- Add the minced garlic and chopped parsley to the vegetables, then pour the dressing over the top.
- Toss with tongs until all strands are evenly coated.
- Sprinkle toasted sesame seeds over the salad and toss gently to distribute.
- If time allows, let the salad rest for about 10 minutes for flavors to meld; otherwise serve immediately.
Notes
For a nuttier dressing, swap 1/2 tbsp of olive oil for toasted sesame oil. To reduce sodium, lessen soy sauce and add a pinch of sea salt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Korean