Cucumber Carrot Soy Salad

This cucumber carrot salad is my favorite trick for bringing color and crunch to the table when I am short on time and craving something vibrant. With just a handful of vegetables and a perfectly balanced soy vinaigrette, this dish comes together without turning on the stove. It is my go-to for warm days, quick lunches, or for dressing up any weeknight meal with a burst of freshness.

I first tossed this together for a summer picnic and now it makes an appearance at nearly every barbecue and light family dinner. It always disappears fast and people ask for the recipe every time.

Ingredients

• English cucumber or Persian cucumbers: Choose the freshest firm cucumbers with a glossy skin for the best crunch and taste
• Carrots: Look for carrots with bright color and no cracks Shredding or julienning keeps them crisp and helps catch more dressing
• Green onions: These bring savory notes and a gentle bite Go for firm stalks and bright green tops
• Sesame seeds: Add nuttiness and a finishing crunch Look for toasted seeds for bigger flavor
• Low sodium soy sauce: The backbone of the dressing Lighter sodium keeps the salad refreshing not salty
• Rice vinegar: Gives zing and gentle acidity Use real rice vinegar for the cleanest flavor
• Avocado oil or neutral oil: Balances the dressing Pick avocado or a light vegetable oil for a clean finish
• Toasted sesame oil: Delivers a deep nutty aroma Just a splash transforms the salad so do not skip
• Honey: Adds natural sweetness and helps the dressing cling to the vegetables Opt for a light honey that is easy to whisk
• Dijon mustard: Brings savory tang and depth Smooth Dijon is best for effortless mixing
• Salt and black pepper: For seasoning Go with sea salt and freshly cracked black pepper if possible

Instructions

Prep the Cucumbers:

Slice your cucumber in half then cut lengthwise into thin half moons If you want extra crunch and less water in your salad toss the slices with a little salt and let them rest on a towel for a few minutes to draw out moisture

Prepare the Carrots:

Peel your carrots and either julienne by hand or shred them with a box grater or food processor Lighter strips hold the dressing best and keep the salad crisp

Chop the Green Onions:

Take your green onions and thinly slice them all the way from white to green These will add gentle zest throughout the salad

Make the Dressing:

In a small bowl whisk together soy sauce rice vinegar avocado oil toasted sesame oil honey Dijon mustard salt and black pepper Whisk until the dressing is silky and well combined Taste and adjust for sweetness or zing

Combine the Vegetables:

Add the sliced cucumbers carrots and green onions to a large salad or mixing bowl Pour in the dressing and toss gently but thoroughly so every bite is glossy and flavorful

Finish and Serve:

Transfer to your serving dish and scatter sesame seeds over the top Serve right away for the most crunch or chill for fifteen minutes if you like a colder salad

I always get excited when green onions are extra fresh at the market because they add a real spark to this salad. The first time my kids helped make this with me we ended up eating the entire bowl as our main dinner and nobody missed the main dish.

Storage Tips

This salad stores beautifully in an airtight container in the refrigerator for up to two days The cucumbers do not get soggy because they are half peeled and sliced just right If you want to prep further ahead store the vegetables and dressing separately and combine before serving for maximum crunch

Ingredient Substitutions

If you want a different flavor you can swap out the honey for maple syrup or a splash of agave soy sauce can be swapped for coconut aminos for a gluten free spin Add shredded red cabbage for more crunch or swap green onions with chives for a milder taste

Serving Suggestions

I love serving this beside grilled chicken or fish for a light healthy dinner It is also perfect scooped onto rice bowls folded into nori wraps or as a refreshing topping for burgers at your next cookout

Cultural and Seasonal Context

This salad takes inspiration from Japanese and Korean pickled salads but with a shortcut vinaigrette and no waiting time When cucumbers and carrots are in season their sweetness and snap are unbeatable but this salad honestly tastes great year round

Seasonal Adaptations

Try adding thin slices of radish for extra bite in spring A sprinkle of pomegranate seeds in winter adds bright color Fresh mint or cilantro takes the flavor in a more summery direction

Success Stories

Last summer my neighbor requested this for her birthday cookout and now it is a neighborhood potluck favorite It converts even the most salad skeptics into fans because of its texture and tangy sweet dressing

Freezer Meal Conversion

While this recipe is not great for freezing due to the crisp veggies you can freeze the prepared dressing for quick salad assembly whenever you like

This crunchy salad is a game changer for quick lunches or side dishes. You will love how easy and flexible it is to prep year round.

Common Recipe Questions

→ How do I prevent the salad from becoming watery?

Lightly salt the cucumber slices and let them rest on paper towels before mixing. This helps draw out excess moisture and keeps the salad crisp.

→ Can I make this dish ahead of time?

Yes, prepare the veggies and dressing separately. Toss just before serving to preserve crunch and freshness.

→ Are there alternative dressings I can use?

Citrus vinaigrette or a light miso dressing work well if you prefer different flavors or want to avoid soy sauce.

→ What kind of cucumbers are best?

English or Persian cucumbers are ideal due to their thin skin and mild flavor, but regular cucumbers work if peeled and seeded.

→ How should I cut the carrots?

Julienne or shred the carrots for optimal texture. Julienne peelers or a sharp knife can create uniform, thin strips.