Dessert

Cucumber Carrot Salad Recipe

Name: Cucumber Carrot Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 large cucumber, julienned or sliced thin; 2 medium carrots, julienned; 2 tablespoons sesame seeds; 2 tablespoons fresh parsley, chopped; 1 clove garlic, minced; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon gochugaru (Korean red chili flakes); 1 teaspoon soy sauce; ½ teaspoon sugar (can substitute with maple syrup or agave)

ByMatteo Rossi November 27, 2025November 27, 2025

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Introduction

There’s something truly refreshing about the crispness of cucumbers paired with the vibrant crunch of carrots. This Cucumber Carrot Salad is a quick, nutritious, and flavorful dish that’s perfect as a side or a light meal. With a spicy-sweet dressing and a touch of sesame, it’s both satisfying and easy to prepare.

This image shows a close-up of a wooden bowl filled with bright orange shredded carrots mixed with thin green vegetable strips and sprinkled white and black sesame seeds. The carrot shreds have a slightly crinkled texture and are mixed with small chopped green herbs, adding contrast. Some carrot pieces are clumped together on wooden chopsticks, lifted above the bowl. The lighting highlights the fresh, moist texture of the carrots and sesame seeds, creating a vibrant and fresh look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber, julienned or sliced thin
2 medium carrots, julienned
2 tablespoons sesame seeds
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon gochugaru (Korean red chili flakes)
1 teaspoon soy sauce
½ teaspoon sugar (or substitute with maple syrup or agave)

Instructions

Step 1: Wash and dry the cucumber and carrots. Using a sharp knife or a julienne peeler, cut both vegetables into thin strips. Place them in a large mixing bowl.
Step 2: In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
Step 3: Pour the dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley.
Step 4: Toss everything together until the vegetables are evenly coated with the dressing.
Step 5: Sprinkle the sesame seeds over the salad and give it a final toss. Serve immediately for a fresh crunch or let it rest for 10–15 minutes to let the flavors meld.

Tips & Variations

Try using peanut sauce as a dressing for a different flavor profile.
Add chopped nuts like almonds, peanuts, or cashews for extra crunch.
Swap fresh parsley for cilantro or mint to change the herbaceous note.
Adjust the spice by reducing or omitting gochugaru if you prefer a milder salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, keep the dressing separate and toss it with the salad just before serving. Reheat is not recommended as this salad is best enjoyed fresh and crisp.

How to Serve

The image shows a rustic wooden bowl filled with thinly sliced carrot salad mixed with thin strips of green herbs. The carrots are bright orange and have a fresh texture, with small sesame seeds sprinkled evenly throughout. Two wooden chopsticks rest on the bowl's edge, slightly lifted as if ready to pick up some salad. The bowl sits on a wood surface with visible grain. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes! To maintain crispness, store the dressing separately and combine it with the vegetables just before serving.

What can I use instead of gochugaru?

If you don’t have gochugaru, substitute it with red pepper flakes or cayenne pepper for similar heat and flavor.