This Asian-style, spicy carrot and cucumber salad is easy to make, packed with flavor, and full of nutrients. This salad is kept well in the fridge for days, so it’s great to use as meal prep or a make-ahead salad for picnics and parties.

A white bowl filled with carrot and cucumber salad with chop sticks on top.

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Why make this recipe

I love to make a big batch of this spicy Asian cucumber salad on the weekends so I have some veggies prepped for the week. The longer the carrots and cucumbers marinate in the spicy Asian dressing, the better they taste, so it works great for meal prep.

This cucumber-carrot salad pairs great with rice and noodle dishes, and I love to serve it with tofu as well.

Ingredients and substitutions

  • Carrots – You will need about 3 or 4 carrots, cut into thin slices.
  • Cucumbers – I like to use seedless cucumbers. English cucumbers or baby cucumbers work best in this recipe.
  • Green Onions – you can also use chives instead.
  • Sesame Seeds – for garnish, optional.

Spicy Asian Dressing

  • Seasoned Rice Vinegar – This is a key flavor in the dressing and should not be swapped out for another type of vinegar.
  • Chili Garlic Sauce – or sriracha
  • Sesame Oil – You can omit it for an oil-free dressing, but it adds a lot of flavor.
  • Soy Sauce – use tamari or Bragg’s liquid aminos to make it gluten-free.
  • Garlic – fresh minced garlic cloves add extra flavor.
  • Ginger – Fresh minced ginger adds a lot of flavor, but if you don’t have fresh ginger, you can use granulated ginger.
  • Sugar – This sweetens up the dressing a little, but you can leave it out if you choose. (optional)
  • Salt – For a little extra flavor (optional).

Helpful tools

How to make a carrot and cucumber salad

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Slice 2 cups of carrots and 2 cups of cucumbers into very thin slices using a knife or a mandoline.

A spicy Asian style dressing made with seasoned rice wine vinegar, sesame oil, and spices mix in a glass measuring container.
Mix the dressing ingredients.
Spicy Asian dressing being poured over carrots and cucumbers.
Pour over the cucumbers and carrot slices.

Make the dressing

Step 2 – Add seasoned rice vinegar, sesame oil, chili garlic sauce, soy sauce, sugar, minced garlic, and minced ginger to a small container, then stir well until combined.

Step 3 – Pour the dressing over the carrot and cucumber slices and mix well. Garnish with sesame seeds and green onions if desired. Place in the fridge for at least 1 hour before eating or up to 3 days.

A carrot and cucumber salad with a spicy Asian dressing in a large white mixing bowl.

Pro Tips

  • A mandoline slicer is a great tool for this salad, but please use caution. Follow the safety instructions for using this tool.
  • The salt and sugar in the dressing will cause the carrots and cucumbers to release liquid. This is normal and adds flavor to the dressing.

Storage

Refrigerate: This carrot and cucumber salad will keep well in the fridge for 3 days in an airtight container.

Note – I don’t recommend freezing this salad; it is best when marinated for a few hours up to 3 days in the fridge.

A cucumber carrot salad in a white bowl with chopsticks on top of it.

More great make-ahead salads

Cucumber and carrot salad recipe

A top view of a carrot and cucumber salad in a white bowl with chopsticks on top.
Diet
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5 from 2 rating

Carrot and Cumber Salad

Yield: 4
Prep: 10 minutes
Resting time: 1 hour
Total: 1 hour 10 minutes
Author: Monica Davis
A spicy Asian-style cucumber and carrot salad with green onions and sesame seeds.
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Ingredients

  • 2 cups Carrots
  • 2 cups Cucumbers
  • 1/4 cup Green Onions
  • 1 tablespoon Sesame Seeds

For the dressing

Equipment

Instructions
 

  • Slice 2 cups of carrots and 2 cups of cucumbers into very thin slices using a knife or a mandoline.

Make the dressing

  • Add seasoned rice vinegar, sesame oil, chili garlic sauce, soy sauce, sugar, minced garlic, and minced ginger to a small container, then stir well until combined.
  • Pour the dressing over the carrot and cucumber slices and mix well. Garnish with sesame seeds and green onions if desired. Place in the fridge for at least 1 hour before eating or up to 3 days.

Notes

  • A mandoline slicer is a great tool for this salad, but please use caution. Follow the safety instructions for using this tool.
  • The salt and sugar in the dressing will cause the carrots and cucumbers to release liquid. This is normal and adds flavor to the dressing.
Serving: 1cup, Calories: 130kcal, Carbohydrates: 12g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 424mg, Potassium: 337mg, Fiber: 3g, Sugar: 7g, Vitamin A: 10802IU, Vitamin C: 8mg, Calcium: 59mg, Iron: 1mg
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