Crisp vegetables and a creamy sesame dressing makes this salad a go to for any night of the week. With delicate but easy to prepare ribbons of carrot and cucumber drizzled with a savory dressing, this salad is refreshing and great for entertaining.
This salad hits the spot when you want something crisp, cold, and full of flavor.
I like this carrot and cucumber salad with my creamy sesame dressing because the dressing adds richness without feeling heavy.
And if you like easy salads, check out my za’atar cucumber salad, cucumber bell pepper salad, and everything cucumber salad for more fresh ideas.
Ingredients
See the recipe card for exact amounts.
- English cucumber: Mild, juicy, and crisp.
- Carrot: Sweet, earthy, and crunchy.
- Creamy sesame dressing: Rich, nutty, and slightly tangy. It coats the veggies perfectly. Try my homemade version for the best flavor: creamy sesame dressing.
- Green onions: Mild onion flavor and fresh bite.
- Black sesame seeds: Nutty flavor and a slight crunch. Also makes the salad look nice.
Substitutions
- You can use Persian cucumbers if that’s what you have. They’re similar to English cucumbers but smaller.
- If you don’t have black sesame seeds, white ones work just fine.
Instructions
This salad comes together fast with just a few fresh ingredients and a quick toss. Use a vegetable peeler for the ribbons of carrot and cucumber.
- Ribbon the carrot and cucumber with a vegetable peeler.
- Add the cucumber, carrot, and green onions to a plate.
- Drizzle with creamy sesame dressing and mix gently until everything is coated.
- Sprinkle with sesame seeds.
Tips for Making Carrot and Cucumber Salad
- If prepping ahead, keep the dressing separate and mix just before serving so the veggies stay crisp.
- Toss the salad gently to avoid breaking the cucumber slices.
What to Serve with Carrot and Cucumber Salad
This carrot and cucumber salad goes well with grilled chicken or salmon for a light summer dinner. For a backyard BBQ, serve this salad with chicken tacos or Blackstone smash burgers.
More Salad Recipes
Storage
Keep leftover carrot and cucumber salad in an airtight container in the fridge. It’s best eaten within a day so the veggies stay crisp and the dressing doesn’t water down. If making extra, store the dressing and veggies separately and mix right before eating.
FAQs
To keep cucumber from getting watery in salad, sprinkle it with a little salt, then let it sit for 10 minutes. This draws out excess water. Pat the slices dry before mixing. You can also use Persian cucumbers instead, which have fewer seeds and less water. Cut them right before serving to keep them crisp.
Carrot and Cucumber Salad Recipe
Ingredients
Salad
- 1 large English cucumber
- 2 medium carrots
- ¼ cup creamy sesame dressing below
- 4 green onions sliced
- 1 teaspoon black sesame seeds
Creamy Sesame Dressing
- ½ cup mayonnaise
- 2 tablespoons soy sauce
- 2 tablespoons tahini
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 2 teaspoons toasted sesame seeds
- salt and pepper to taste
Instructions
Dressing
- Mix all ingredients together in a bowl and whisk, or add them to a jar and shake well.
Salad
- Ribbon the carrot and cucumber using a vegetable peeler. Arrange the ribbons on a plate. Sprinkle with green onions.
- Drizzle the dressing on top and sprinkle with black sesame seeds. Serve.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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