Salads are a great way to get in your veggies, and this Carrot and Cucumber Salad is no exception! It’s light, refreshing, and perfect for a summer day. Plus, it’s easy to make – just mix together some chopped cucumbers and carrots with a homemade sweet vinaigrette dressing and you’re good to go.

A forkful of cucumber carrot salad over a small white bowl full.

Nothing says summer like crisp cucumbers! This salad is perfect for entertaining during warmer weather or just for eating a light lunch at your desk.

You can easily make this the day before, making meal prep easy.

It is perfect on its own, just top it with grilled chicken, tofu, or salmon to make it satisfying as a main dish.

Why You Need This Recipe

  • This Carrot and Cucumber Salad is plant-based, vegan, and dairy-free, making it great for many diets and also easy to keep out at a potluck without refrigeration.
  • In under 30 minutes, you will have a delicious salad with fresh flavor as a perfect side dish on hot summer days.
  • Homemade dressing is delicious and made with pantry ingredients. You can even make this sugar-free or using substitutes so it will appeal to a broad range of eaters.

Key Ingredients

Ingredients for cucumber carrot salad in small bowls on a white surface.
  • English Cucumbers are a seedless variety that makes them ideal for eating in a crunchy salad.
  • Carrots are a well-loved vegetable with lots of vitamins. Grating it makes the raw veggie easy to consume. You can also use a julienne peeler for making long strips (carrot ribbons) instead of grating the carrot. See my related recipe for Ray Peat Carrot Salad.
  • Red Onion adds a great “bite” to this salad.
  • Red Wine Vinegar allows the dressing to penetrate the vegetables due to its acidity. It also marries well with the sugar to make a smooth dressing. You can also use rice vinegar, apple cider vinegar, or white wine vinegar.
  • Olive oil helps make the dressing. You can use sesame oil if you prefer for a more Asian type flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Substitutes

  • You can use any type of cucumber you like including Asian cucumber, Japanese cucumber, baby cucumber, or regular cucumbers.
  • You can also use whatever type of onion you like best including spring onions.
  • Try this sweet version using apples with my Apple and Cucumber Salad recipe.

Recipe Steps

Process collage of creating cucumber carrot salad.

Step One

Wash and dry the veggies, and chop and grate them according to the recipe.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add all the veggies to a large bowl or salad bowl. You can also use a mixing bowl or a medium bowl.

Step Three

Whisk the dressing in a small bowl to combine the ingredients well.

Step Four

Toss the vinaigrette with the veggies. You can serve immediately, but I find the flavors marry best after about an hour in the fridge.

I hope you enjoy this simple salad and add it to your next meal plan. It’s perfect on a hot summer day or anytime you need a healthy side dish.

This is one of the easy recipes I make on a weekly basis ahead of time. It’s a simple recipe using simple ingredients, but it tastes amazing.

A forkful of cucumber carrot salad over the serving bowl.

Cucumber Carrot Salad Recipe Tips

  • This recipe can easily be doubled to make more servings.
  • You can peel your carrots before grating them if you want to, but you don’t have to.
  • For a sugar-free option that is perfect for a low calorie diet, leave out the sugar in the dressing or use a sugar substitute instead.
  • For extra crunch, feel free to top the salad with sesame seeds. Red pepper flakes or green onions also make a good topping, but they aren’t necessary.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe FAQs

Do I need to peel cucumbers and carrots for a salad?

Carrots don’t have to be peeled – it’s just a preference. Whether or not you are peeling them before grating, be sure and scrub them well.

Cucumber has a thin skin that doesn’t need to be peeled, either, but you can peel it in strips/stripes for a different look if desired. Some people also find that cucumbers are easier to digest if they are peeled.

What is an English cucumber?

I use this variety for this salad because it has a thin skin and is usually seedless. It also is long and thin, making the slices easily bite-sized on a fork. You will want to look for English cucumbers at the store for sure – they are sometimes called hot house as well.

You can also use Persian cucumbers, if you prefer.

Can I use baby carrots in a salad?

Yes! You can also use rainbow carrots or whatever type you find at the store.

Small white bowls with servings of carrot cucumber salad.

More Healthy Cucumber Recipes You Might Like

Or, if you want just carrot salad recipes, try these recipes for the Ray Peat Carrot Salad or this plain Carrot Salad.

Don’t Miss These Refreshing Salads!

Microgreens Salad with Lemon Vinaigrette

Baby Romaine Salad Recipe

Watermelon Beet Salad

Chick-fil-A Kale Salad (Copycat Superfood Recipe)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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A forkful of cucumber carrot salad over a small white bowl full.

Carrot & Cucumber Salad with Vinaigrette

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5 from 2 reviews

Print Recipe

Salads are a great way to get in your veggies, and this Carrot Cucumber Salad is no exception! It’s light, refreshing, and perfect for a summer day. Plus, it’s easy to make – just mix together some chopped cucumbers and carrots with a vinaigrette dressing and you’re good to go.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 medium carrots
  • 2 English cucumbers
  • 1/2 red onion
  • 1/4 cup red wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons white sugar
  • 1/4 teaspoon sea salt

Instructions

  1. Wash and pat dry your carrots and cucumbers. Use a cheese grater or a food processor fitted with the grating disk to grate your carrots. Place them in a large mixing bowl.
  2. Then, slice the cucumbers as thinly as possibly. You can use a mandoline or use the slicing disk on your food processor. Add the sliced cucumbers to the bowl with the grated carrots.
  3. Thinly slice the onion and add it to the bowl.
  4. Then, in a small bowl, combine the vinegar, olive oil, sugar, and salt. Stir to combine.
  5. Pour the dressing over the salad and toss the vegetables with the dressing.
  6. Serve immediately, or place the salad in the refrigerator for at least an hour to chill before serving. The salad will be the most flavorful after it has chilled.

Notes

  1. This recipe can easily be doubled to make more servings.
  2. You can peel your carrots before grating them if you want to, but you don’t have to.
  3. For a sugar-free option, leave out the sugar in the dressing or use a sugar substitute instead.
  4. Store any leftovers covered in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 82
  • Sugar: 6.6 g
  • Sodium: 171.2 mg
  • Fat: 3.8 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 11.8 g
  • Fiber: 1.8 g
  • Protein: 1.4 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.