Asian Carrot Cucumber Salad
Crunchy ribbons of carrot and cucumber slices are tossed in a tangy, savory dressing made with hoisin sauce and rice vinegar in this Asian carrot cucumber salad. Sesame oil and toasted sesame seeds add the final nutty flavor infusion. Incredibly quick and easy to make, this salad is the perfect side for Asian dishes or as a topping on salads and rice bowls.
This carrot cucumber salad is proof that, sometimes, the easiest and simplest recipes are the best. It’s made with just a handful of ingredients, ones that anyone who has cooked an Asian-inspired recipe or two likely already has in the kitchen. There’s no need for fancy techniques or long marinating time, either. From start to finish, this salad is ready to eat in just 15 minutes. (And it usually gets eaten just as fast!)
Since it’s so crisp and fresh, I make this a lot in the summer, usually with Asian grilled chicken. It’s the perfect side for those nights it’s just too hot to cook!
Why This Is The Best Carrot Cucumber Salad
- Crazy simple to make. Slice the carrots, slice the cucumbers, whisk the sauce ingredients, and toss them all together. That’s seriously how easy this salad is to make. And, unlike some salads that need to chill for hours to taste great, this one is ready to enjoy in 5 minutes.
- Crunchy & fresh. Every bite of this salad has a nice crunch to it, especially when served immediately. The carrot ribbons are thin enough to absorb some of the great flavor but thick enough to maintain some crunch.
- Versatile. There are truly a million ways to enjoy this Asian carrot cucumber salad, many of which I detail below. But think side dish to your favorite Asian dishes, salad or grain/rice bowl topping, bao bun filling, and even an entree if you add some protein. You could make this daily and enjoy it differently each time!
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Carrots – Large carrots work best. I like making long ribbons with a vegetable peeler because they stay crunchy and look pretty. Thin ribbons absorb the dressing better than thick slices, but grated carrots get too soft too quickly.
- English cucumber – English cucumber has a milder flavor and fewer seeds. It keeps the salad crisp since they release less water. I think it looks pretty with unpeeled cucumbers, but you can peel them if you prefer.
- Sesame oil – Toasted sesame oil is the flavor backbone of the dressing. Just a little goes a long way.
- Sesame seeds – Sesame seeds add a nutty flavor and a little texture. I recommend placing them in a small skillet over low heat and tossing gently until they just turn slightly golden and/or release a nutty aroma.
- Hoisin sauce – Hoisin sauce is sweet, savory, and slightly thick. It brings depth to the dressing. If you are gluten free, you need to ensure you use gluten free hoisin sauce. This is available from brands like San-J and Lee Kum Kee. I often find Kikkoman Gluten Free Hoisin Sauce in my local grocery store, or you can order it. If you want a slightly saltier dressing up to half of the hoisin sauce with soy sauce, again, gluten free if needed.
- Rice vinegar – Rice vinegar adds a bit of tang but has a sweeter, less acidic taste than regular distilled vinegar or red wine vinegar. Look for unseasoned rice vinegar, especially if you are gluten free, since the seasoned version is not always gluten free.
- Spices – Ground ginger & garlic powder add just a bit of those classic flavors.
- Maple syrup – Maple syrup balances the acidity of the dressing. I like using maple because it gives a subtle sweetness. You can substitute honey.
- Cilantro – Fresh cilantro is totally optional but highly recommended.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Vegetable Peeler – you’ll definitely need one to peel the cucumber (if you choose to) and carrots, as well as to create the carrot shreds for the salad. I like the OXO Good Grips Swivel Peeler. The handle is easy and comfortable to grip, even with wet hands, and the blade peels pretty much everything. It’s the first peeler I grab from my drawer, and I’ve been using it for years.
How To Make Asian Carrot Cucumber Salad
This carrot and cucumber salad is so simple to make and very quick too. The printable instructions can be found in the recipe card below.
- Slice the veggies. Wash, dry, and peel the carrots. Slice into long ribbons with a vegetable peeler, stopping when you reach the core. Slice the cucumber into thin rounds or half-moons. If needed, pat the slices lightly with a paper towel to remove extra moisture.
- Make the dressing. Whisk together the sesame oil, hoisin sauce, rice vinegar, maple syrup, garlic powder, and ground ginger. The mixture should be smooth and combined.
- Combine. Pour the dressing over the cucumber and carrots in a bowl. Toss to coat. Top with sesame seeds and cilantro.
- Enjoy. Let the salad sit for 5 minutes, then serve and enjoy.
Why Did My Carrot Cucumber Salad Become So Watery?
The biggest issue I’ve run into with this Asian carrot cucumber salad is that it can end up watery. This usually happens when the wrong cucumbers are used and/or the salad is left to sit too long.
Cucumbers naturally release water after being cut, some varieties more than others. English cucumbers are what I recommend for this salad because they release less water. You can also gently pat the sliced cucumber with a paper towel if it seems to have a lot of moisture.
The other key is to serve the salad almost immediately. Let it sit for 5-10 minutes so that the flavors meld into the veggies, then enjoy. The longer it sits, the more liquid the cucumbers will release, and the more likely it will become watery.
Easy Salad Variations
The fun thing about this Asian carrot cucumber salad is that there are lots of ways to customize it and even turn it into a heartier salad. Here are a few ideas:
- Make it spicy. If you like heat, drizzle a little chili oil or sriracha sauce on top of the salad or in the sauce.
- Add nuts. Peanuts and cashews are great for extra crunch. Feel free to toast them first.
- Make it a noodle salad. Toss the assembled salad in cold rice noodles for a heartier salad. You may want to make extra dressing to drizzle over the noodles.
- Add protein. Shredded chicken, tofu cubes, or shrimp work really well with this salad. Just cook the protein as desired and toss it with the salad.
Make Ahead & Storage
- Make ahead: For the best crunch, store the dressing separately and toss just before serving.
- Storage: Store leftover carrot cucumber salad in an airtight container in the fridge. It’s best enjoyed within 24 hours, since the cucumbers release water over time.
Make It A Meal
This salad works as a fresh side with so many meals and can even be added as a topping or used as a filling. Here are some of my favorite ways to serve it:
- As a side: The flavors in this salad pair perfectly with the flavors of my Asian Grilled Chicken. The two combined make the perfect summer dinner! It also pairs nicely with Teriyaki Shrimp, Spicy Sesame Noodles, and Grilled Teriyaki Beef Sticks.
- In bowls: As a topping, carrot cucumber salad adds a punch of flavor and crunchy texture to grain bowls. Some of my favorites are Buddha Bowls and Egg Roll Bowls. You can also DIY your own by adding the salad to a bowl of rice or quinoa with a protein and any other desired toppings.
- As a topping/filling: I also really love stuffing it inside my Gluten Free Bao Buns and lettuce cups, like my Ground Beef Lettuce Cups.
More Asian-Inspired Recipes
Asian Carrot Cucumber Salad
Ingredients
- 2 large carrots
- 1 English cucumber
- 2 teaspoons toasted sesame oil
- 1 Tablespoon sesame seeds lightly toasted
- 2 Tablespoons hoisin sauce , gluten free if needed
- 1 Tablespoon rice vinegar
- ¼ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 Tablespoon maple syrup
- 2 Tablespoons fresh cilantro chopped
Instructions
- Wash, dry, and peel the carrots. Then use the vegetable peeler to slice 2 large carrots into long ribbons. Stop when you reach the core.
- Slice the 1 English cucumber into thin rounds or half-moons. If the cucumber seems watery, pat slices lightly with a paper towel.
- In a small bowl whisk 2 teaspoons toasted sesame oil, 2 Tablespoons hoisin sauce, 1 Tablespoon rice vinegar, 1 Tablespoon maple syrup, ½ teaspoon garlic powder, and ¼ teaspoon ground ginger until smooth.
- Add cucumber and carrot ribbons to a large bowl. Pour the dressing over the vegetables and toss gently until coated. Sprinkle 1 Tablespoon sesame seeds and chopped 2 Tablespoons fresh cilantro on top.
- Let it sit for about 5 minutes so the flavors soak in.
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