Simple Cucumber and Carrot Salad

Name: Simple Cucumber and Carrot Salad
Prep time: 15 min
Total time: 25 min
Yield: Serves 2–4
Ingredients: 2 Persian cucumbers (or 1 English cucumber), thinly sliced into half-moons; 2 medium carrots, peeled and julienned or grated on the large holes; 2 tbsp rice vinegar (or white wine vinegar); 1 tbsp sugar (or honey); 1 tbsp neutral oil (or olive oil); 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 small garlic clove, finely grated (optional); 1 tsp toasted sesame oil (optional); 1 tbsp toasted sesame seeds (optional); 2 tbsp chopped dill, mint, or cilantro (optional)

Asher Sadler·25 min·Serves 2–4

This is a crisp, refreshing cucumber-and-carrot salad with a bright, lightly sweet-tart dressing that clings to the vegetables. It’s quick enough for a weeknight side, but clean and snappy for grilled meats, roast chicken, or a rice bowl. Salting the cucumbers briefly keeps the salad crunchy instead of watery, and a touch of sesame (optional) adds a nutty finish without complicating things.

salad
quick
no-cook
side

25 min total · 15 min prep · 10 min rest

80 kcal · 1g protein · 9g carbs · 5g fat total

Ingredients

•2 Persian cucumbers (or 1 English cucumber), thinly sliced into half-moons
•2 medium carrots, peeled and julienned or grated on the large holes
•2 tbsp rice vinegar (or white wine vinegar)
•1 tbsp sugar (or honey)
•1 tbsp neutral oil (or olive oil)
•1/2 tsp kosher salt, plus more to taste
•1/4 tsp black pepper
•1 small garlic clove, finely grated (optional)
•1 tsp toasted sesame oil (optional)
•1 tbsp toasted sesame seeds (optional)
•2 tbsp chopped dill, mint, or cilantro (optional)

Instructions

Prep the veg

Slice the cucumbers and put them in a colander set over a bowl. Toss with 1/2 tsp kosher salt and let sit 10 minutes; they should look glossy and start to drip a little.

Meanwhile, prep the carrots (julienne for extra crunch, or grate for a softer, quicker salad).

Make the dressing

In a large bowl, whisk the rice vinegar, sugar (or honey), oil, pepper, and optional grated garlic until the sugar dissolves.

Toss and finish

Gently squeeze the cucumbers to remove excess water (don’t crush them). Add cucumbers and carrots to the bowl with the dressing and toss well.

Taste and adjust: more vinegar for tang, a pinch more sugar for balance, and salt as needed.

If using, add toasted sesame oil, sesame seeds, and herbs. Serve right away for maximum crunch, or chill 15–30 minutes for a slightly more pickled vibe.

Tip: If your salad tastes watery, drain the bowl, then re-season with a splash of vinegar and a pinch of salt.

Notes

Make-ahead: Toss everything except herbs/sesame; refrigerate up to 24 hours. Add herbs and sesame just before serving. Variations: Add thin sliced red onion, a pinch of chili flakes, or a spoon of Greek yogurt for a creamy version (reduce oil).

Ingredients

•2 Persian cucumbers (or 1 English cucumber), thinly sliced into half-moons

•2 medium carrots, peeled and julienned or grated on the large holes

•2 tbsp rice vinegar (or white wine vinegar)

•1 tbsp sugar (or honey)

•1 tbsp neutral oil (or olive oil)

•1/2 tsp kosher salt, plus more to taste

•1/4 tsp black pepper

•1 small garlic clove, finely grated (optional)

•1 tsp toasted sesame oil (optional)

•1 tbsp toasted sesame seeds (optional)

•2 tbsp chopped dill, mint, or cilantro (optional)