Easy Cucumber Carrot Salad – 15 Minute Big Crunch Asian-Inspired Side

Cucumber Carrot Salad is the ultimate quick and refreshing 15-minute salad packed with big crunch and bold flavor. This Asian-inspired Cucumber Carrot Salad combines crisp julienned cucumber and sweet shredded carrots tossed in a spicy, garlicky dressing made with olive oil, lemon juice, soy sauce, and gochugaru Korean red chili flakes. Finished with sesame seeds and fresh parsley, this vibrant vegetable salad delivers a perfect balance of tangy, savory, slightly sweet, and gently spicy notes. If you’re looking for a healthy summer side dish, a light no-cook salad for busy weeknights, or a colorful crunchy salad for meal prep, Cucumber Carrot Salad comes together effortlessly and tastes even better after a few minutes of marinating.

Introduction

There’s something irresistible about a salad that actually crunches.

Cucumber Carrot Salad is bright, punchy, and deeply satisfying in the simplest way. It’s built on two everyday vegetables—cucumber and carrots—but transformed by a bold dressing that wakes everything up. The combination of garlic, soy sauce, lemon juice, and gochugaru creates layers of flavor that feel vibrant and modern while still incredibly approachable.

This is the kind of salad you make when it’s hot outside and you don’t want to cook. It’s also the one you bring to a cookout when you want something that cuts through heavier dishes with freshness and spice. It works beautifully as a side, but with a few additions it can easily become a full meal.

And the best part? It takes just 15 minutes from start to finish.

Why You’ll Love This Recipe

• Ready in 15 minutes – No cooking required.
• Big crunch texture – Crisp cucumber and finely shredded carrots shine.
• Bold, balanced flavor – Tangy, savory, slightly sweet, and spicy.
• Naturally light and healthy – Just 85 calories per serving.
• Make-ahead friendly – Even better after a short rest.
• Customizable heat level – Adjust gochugaru to taste.

Ingredients Breakdown

Course: Salad
Cuisine: Asian-Inspired
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 85 kcal per serving

• 1 large cucumber, julienned or thinly sliced
  Provides crisp, refreshing crunch and high water content for lightness.
• 2 large carrots, julienned or finely shredded
  Add sweetness, vibrant color, and satisfying texture.
• 1 tbsp sesame seeds
  Contribute nutty aroma and subtle crunch.
• 2 tbsp fresh parsley, finely chopped (or cilantro)
  Brings herbaceous freshness.
• 1 clove garlic, minced
  Adds bold, savory depth.
• 1 tbsp olive oil
  Creates a smooth base for the dressing.
• 1 tbsp lemon juice
  Adds bright acidity.
• 1 tsp gochugaru (Korean red chili flakes)
  Provides gentle heat and smoky complexity.
• 1 tsp soy sauce
  Delivers savory umami.
• ½ tsp sugar or maple syrup
  Balances acidity and spice.
• Optional: carrot ribbons, green onion, chopped roasted peanuts or cashews
  Enhance presentation and texture if desired.

All measurements remain exactly as listed to preserve balance.

Tools & Equipment Needed

• Cutting board
• Sharp knife or julienne peeler
• Box grater (if shredding carrots)
• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Measuring spoons

Optional:

• Mandoline slicer for uniform cuts

Step-by-Step Instructions

1. Prepare the Vegetables

Wash and dry 1 large cucumber and 2 large carrots.
Julienne or shred them evenly for consistent texture.

2. Make the Dressing

In a small bowl, whisk together:

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp gochugaru
• 1 tsp soy sauce
• ½ tsp sugar or maple syrup

Whisk until glossy and fully combined.

3. Combine Vegetables

Add cucumber, carrot, 2 tbsp finely chopped parsley, and 1 clove minced garlic to a large bowl.

4. Add Dressing

Pour the dressing over the vegetables.

5. Toss

Toss everything together until evenly coated.

6. Finish

Sprinkle 1 tbsp sesame seeds over the salad and toss again to distribute evenly.

7. Rest or Serve

Let sit for 10 minutes for flavors to meld, or serve immediately for maximum crunch.

Tips & Variations

Vegetarian

Naturally vegetarian.

Gluten-Free

Use gluten-free soy sauce if needed.

Dairy-Free

Naturally dairy-free.

Lower Heat Option

Reduce gochugaru or substitute with a pinch of red pepper flakes.

Make It a Meal

Add chickpeas, grilled tofu, or shrimp as noted to increase protein.

Extra Texture

Add chopped roasted peanuts or cashews for crunch.

Flavor Profile

Cucumber Carrot Salad delivers crisp freshness with a bold edge.

The cucumber is cool and hydrating. The carrots are slightly sweet and firm. Garlic adds punch. Soy sauce provides depth and umami. Lemon juice brightens the entire dish. Gochugaru introduces a gentle, smoky heat rather than sharp spiciness.

Sesame seeds bring nutty warmth that lingers in the background. The result is refreshing but exciting—light yet layered.

After 10 minutes of resting, the vegetables soften just slightly while maintaining crunch, allowing the dressing to penetrate without losing texture.

Nutritional Overview (Per Serving)

• Calories: 85 kcal
• Carbohydrates: 7g
• Protein: 1g
• Fat: 6g
• Saturated Fat: 1g
• Polyunsaturated Fat: 4g
• Sodium: 180mg
• Fiber: 2g
• Sugar: 3g

Dietary Notes:

• Vegetarian
• Dairy-free
• Can be gluten-free

Make-Ahead & Meal Prep Tips

Prep Ahead

Store vegetables and dressing separately up to 24 hours.

Assemble Before Serving

Toss together just before serving for maximum crunch.

Refrigeration

Once mixed, store in airtight container up to 2 days. Texture is best within 24 hours.

FAQs

Can I use regular red pepper flakes instead of gochugaru?

Yes, though flavor will be sharper and less smoky.

Do I need to peel the cucumber?

Peeling is optional. Thin-skinned cucumbers work best unpeeled.

Can I substitute parsley with cilantro?

Yes, both work beautifully.

How do I keep it crunchy?

Avoid over-marinating. Serve within a few hours for best texture.

Is it very spicy?

With 1 tsp gochugaru, it has mild to moderate heat.

Cooking Timeline

Task	Time
Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes
Servings	4

Serving Suggestions

• Serve chilled in a wide bowl for vibrant presentation.
• Garnish with extra sesame seeds or fresh herbs.
• Add carrot ribbons for visual appeal.
• Pair alongside grilled dishes or rice-based meals.

Recipe Variations

1. Extra Spicy Version – Increase gochugaru slightly.
2. Nutty Crunch Style – Add chopped roasted peanuts or cashews.
3. Herb-Forward Variation – Increase parsley or switch fully to cilantro.
4. Protein Boost Bowl – Top with grilled tofu or shrimp.

Ingredient Spotlight

Gochugaru

Gochugaru is a Korean red chili flake known for its mild heat and slightly smoky, fruity undertones. Unlike crushed red pepper flakes, it adds warmth without overpowering the dish. Store in a cool, dry place to preserve flavor.

Sesame Seeds

To enhance nuttiness, lightly toast sesame seeds in a dry pan before adding. They contribute subtle texture and aroma.

Pro Cooking Tips

• Cut vegetables evenly for consistent bite.
• Whisk dressing thoroughly to prevent oil separation.
• Toss gently to avoid bruising cucumber.
• Let rest 10 minutes for best flavor balance.

Storage & Freezing Guide

Refrigerator

Store up to 2 days in airtight container.

Freezer

Not recommended due to high water content.

Reheating

Not applicable. Serve chilled or at room temperature.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	85 kcal
Protein	1g
Carbs	7g
Fat	6g
Fiber	2g

Dietary Notes: Vegetarian, dairy-free, can be gluten-free.

Expanded Conclusion

Cucumber Carrot Salad proves that simple ingredients can create bold, unforgettable flavor in just minutes. With its crisp texture, zesty dressing, and balanced spice, it’s a salad that wakes up your plate and refreshes your palate.

Whether you need a fast summer side, a light meal prep option, or something vibrant to balance richer dishes, this recipe delivers every time. Save it, make it, and keep it on repeat whenever you crave big crunch and bright flavor without turning on the stove.

Print