Dinner

Cucumber Carrot Salad: Refreshing & Easy Recipe! Recipe

ByHailey Reed February 13, 2026February 13, 2026

Introduction

This Cucumber Carrot Salad is a refreshing and easy-to-make dish that combines crisp vegetables with a tangy, spicy dressing. Perfect as a light side or a quick snack, it’s bursting with flavor and texture.

A white bowl holds a bright and fresh salad made of thin, long spirals of orange carrot and green cucumber mixed together in a loose pile. The colorful layers are sprinkled with small white sesame seeds and small chopped green herbs, giving it a textured look. At the bottom and around the edges, golden olive oil pools slightly, adding a shine to the salad. A pair of brown chopsticks rests on the right side of the bowl, angled inside. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber
2 large carrots
1 tbsp sesame seeds
1 clove garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tsp gochugaru (Korean red chili flakes)
1 tsp soy sauce
½ tsp sugar

Instructions

Step 1: Wash and prepare the cucumber and carrots. Slice the cucumber; peel and julienne or finely shred the carrots.
Step 2: In a small bowl, whisk together olive oil, lemon juice, minced garlic, gochugaru, soy sauce, and sugar to create the dressing.
Step 3: Combine the sliced cucumber, prepared carrots, and chopped fresh parsley in a large mixing bowl.
Step 4: Pour the prepared dressing over the vegetables and toss gently until all components are well coated.
Step 5: Garnish the salad with sesame seeds just before serving.

Tips & Variations

For added crunch, sprinkle in some chopped peanuts or toasted almonds.
Adjust gochugaru quantity to control the spiciness according to your taste.
Fresh mint or cilantro can be used instead of parsley for a different flavor profile.
Use rice vinegar instead of lemon juice for a slightly different tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the vegetables crisp, add the dressing just before serving if planning to store for longer. Leftovers can be enjoyed cold or at room temperature.

How to Serve

A white bowl holds a fresh salad made of thin, long strands of bright orange carrots and green zucchini, mixed together in a loose mound shape. The carrots and zucchini look crisp and fresh with some fresh green herb pieces scattered throughout. Small white sesame seeds are sprinkled on top, adding texture. The salad sits slightly in a light yellowy dressing that pools gently at the bottom of the bowl. A pair of wooden chopsticks rests inside the bowl on the right side. The bowl is placed on a white marbled surface with warm, natural lighting highlighting the vivid colors of the salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chili flakes instead of gochugaru?

Yes, you can substitute gochugaru with crushed red pepper flakes or cayenne pepper, but the flavor and heat level will be slightly different.

Is this salad suitable for meal prep?

It is best to keep the dressing separate and toss it with the vegetables just before eating to maintain the freshness and crunch of the salad.