Fresh, crisp, and delightfully simple, this cucumber and carrot salad adds bright flavors to any meal. The ginger dressing offers a gentle zing balanced by a touch of sweetness, making every bite satisfyingly refreshing. It’s perfect for a quick lunch or a lively side dish. There are no fancy steps required, and it's ready to eat in minutes.
This cucumber and carrot salad is a perfect companion for Chipotle Black Bean Burgers or Vegan Chickpea Burgers, adding a refreshing crunch to your plate.
The dressing is slightly sweet, has some texture from the carrots, and shines with a tangy vinegar note. It’s reminiscent of the ginger dressing you’d find at a hibachi spot, only fresher and homemade.
I like to use a vegetable peeler to shave the cucumber and carrots into thin ribbons, as it gives them a light, delicate texture. Plus, I use a peeler with 'teeth' to create ridges that cling onto the dressing beautifully, making each bite extra flavorful when I twirl them around the fork.
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Why You'll Love This Recipe
- It's quick and easy to make.
- It is meal prep friendly. Whip up extra dressing, store it in the fridge, and you’ve got a flavor bomb when you decide to make a fresh salad.
Ingredients
- The easiest way to remove ginger’s skin is by gently scraping it with a spoon. First, cut a flat surface on the ginger for stability, then carefully scrape off the skin with the edge of your spoon.
- Cut the cucumber and carrots into any shape you want for this salad. However, I love them shaved so I can swirl them up with a fork.
- Substitute the olive oil with any other neutral oil or with sesame oil. Just use less since it is a strong flavor.
- There is no need to peel the cucumber. As a matter of fact, it creates a pretty ribbon with the green edges.
- I use English cucumbers because they are less watery with a thin skin. However, use any cucumber you like.
See the recipe card for quantities and a complete list of ingredients.
Variations
- Throw everything on a bed of romaine or baby spinach - perfect for the times you crave extra greens.
- Use a different oil like sesame oil. Flavored spicy sesame oil makes for a delicious variation. If using sesame oil, only do about 2 teaspoons since it has a strong flavor.
- Baked Pesto Tofu, Roasted Chickpeas, or Baked Tempeh Bacon are great to add if you want a heartier salad.
- Visit 9 Tips To Making Salads Filling for more ideas on variations.
How To Make a Delicious Cucumber and Carrot Salad
Step 1: Prepare the dressing by adding the ingredients to a food processor.
Step 2: Blend until combined. It will still have texture, and not be super smooth. Taste and adjust, then set aside while you prepare the salad.
Step 3: Prepare the cucumber and carrots by shaving them with a peeler. You can also use a mandoline or slice them instead.
Step 4: Mix the shaved cucumbers, carrots, and dressing together. Top with the optional sesame seeds.
Top Tips
- I sometimes salt, rinse, and pat dry my cucumber slices to draw out excess moisture, which helps keep the salad crisp. However, it’s purely optional. If you don’t mind a bit of extra juiciness at the bottom of the salad, you don't need the extra step.
- I think the dressing benefits from sitting a little while. While you can eat it immediately, let it sit in the fridge for an hour to get the best flavor.
- Double the dressing - It lasts in the fridge up to a week, and you’ll love using it on wraps, grains, or as a dipping sauce.
Serving Suggestions
- Pair this salad with Vegan Summer Rolls and edamame for a delicious lunchbox meal.
- Serve it alongside Smoked Tofu or Grilled Chimichurri Tofu for some fresh crunch on the side.
- Bring it to summer gatherings with Mango Cucumber Salsa and Cucumber Pico De Gallo for more refreshing cucumber-inspired dishes.
- Pack it in a sealable container with the dressing on the side, and you’re ready for your favorite lunch spot. This also makes for a great recipe for Vegan School Lunch Ideas for Kids.
Recipe FAQS
A food processor works great because you can scrape everything out. However, a blender works too. Finely chopping might work if you have excellent knife skills.
Yes. The dressing stays flavorful in the fridge for up to a week - even better as it sits. Prep the veggies the same day to avoid sogginess, especially from the cucumbers.
Yes. However, I like English or Persian cucumbers, which are crunchier and less watery, but regular cukes still work.
Store any leftover cucumber and carrot salad in an airtight container in the fridge, where it will keep for about a day. Because cucumbers naturally release water over time, expect the salad to become a bit watery and not as crisp. You can easily drain off the excess liquid and stir everything with extra dressing to refresh it before serving. But if you want to avoid fogginess and less wateriness, consider storing the dressing and prepping the veggies fresh.
More Cucumber Recipes
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Cucumber and Carrot Salad with Ginger Dressing
Equipment
Ingredients
Dressing
- 1 cup carrots roughly chopped
- ½ large shallot
- 1 inch fresh ginger peeled; add more if you love a kick
- 1 clove garlic
- 1 tablespoon ketchup or tomato paste
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons olive oil sub with 2 teaspoons of sesame oil for a variation on taste
- 1 tablespoon sugar or maple syrup
Salad
- 2 English cucumbers thinly sliced with a peeler*
- 3 carrots thinly sliced with a peeler*
- sesame seeds optional, for garnish
Instructions
- Make the Dressing: In a blender or food processor, blend carrots, shallot, ginger, garlic, ketchup, rice vinegar, soy sauce, oil, and sugar. The mixture won’t become perfectly smooth, so expect a bit of texture from the carrots. Set it aside while you prepare the vegetables.
- Prep the Salad: Use a vegetable peeler to make ribbons with the cucumbers and carrots. Combine them in a bowl.
- Assemble & Serve: Combine the dresssing and salad and toss gently to coat. Add as much of the dressing as you want. Sprinkle on some sesame seeds for a little crunch and decorative flair. Serve immediately for the best crunch, or let the salad marinate for 10–15 minutes in the fridge.
Regi Pearce says
I love how refreshing and simple this cucumber and carrot salad is. The vegetables are crisp, and the ginger dressing adds a clean, sweet, tangy note that’s just right. It’s definitely become one of my go-to sides when I need something light but still full of flavor.