Sesame Carrot and Cucumber Salad with Tangy Dressing

This crunchy, refreshing carrot and cucumber salad combines fresh mint with an Asian-inspired sesame dressing. Ready in about 10 minutes, it makes a bright, easy vegan side or light snack.

Thinly sliced cucumbers, carrots, and red onion are tossed with chopped mint and a simple sesame dressing. Letting the salad rest for a short time softens the vegetables slightly and allows the flavors to meld, giving the salad a lightly pickled texture and deeper taste.

Ingredients you’ll need:

Just nine ingredients create this crisp, flavorful salad:

• Cucumbers: Lebanese or Persian cucumbers are ideal, no need to peel.
• Carrots: Use regular, Dutch, or rainbow carrots for extra color.
• Red onion: Thinly sliced; shallot can be substituted.
• Mint leaves: Roughly chopped for brightness.
• Rice vinegar: (or white wine vinegar) for the dressing.
• Coconut aminos: Or low-sodium soy sauce or tamari.
• Garlic: 1 clove fresh or 1 teaspoon garlic powder.
• Sesame oil: Toasted sesame oil adds a toasty depth—use sparingly.
• Sesame seeds: Toasted sesame seeds bring extra flavor; toast raw seeds in a skillet until fragrant.

How to make carrot cucumber salad

Prepare the vegetables by thinly slicing the cucumbers, carrots, and red onion using a mandoline or the slicing attachment on a food processor. Remove the mint leaves from their stems and roughly chop them.

Salad: In a large bowl, combine the sliced cucumbers, carrots, red onion, and chopped mint.

Sesame dressing: Whisk together rice vinegar, coconut aminos (or soy/tamari), minced garlic, toasted sesame oil, and toasted sesame seeds in a small bowl or jar.

Combine: Pour the dressing over the salad and gently toss until the vegetables are evenly coated. Let the mixture rest 10–15 minutes to allow the flavors to develop and the vegetables to soften slightly.

Serve: Transfer to a serving bowl and enjoy as a side or light snack.

Ingredient swaps + tips

• Milder onion: Use spring onions (scallions) or rinse thinly sliced red onion under hot then cold water to reduce sharpness.
• Make ahead: For more developed flavor, chill the salad 1–2 hours before serving. It will taste more infused and the vegetables will soften slightly.
• Texture variations: Peel cucumbers, shred the carrots, or use a spiralizer for carrot noodles to change the texture.
• Sweet & spicy: Add cayenne or red pepper flakes to the dressing and balance with a splash of maple syrup if you like a hint of sweetness.

What to serve this salad with

This crunchy salad pairs well with many proteins or can be served on its own. Ideas include:

• Teriyaki salmon
• Grilled steak
• Crispy tofu or tempeh
• Grilled chicken breast or drumsticks

How to store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the vegetables will continue to soften as they sit in the dressing.

Other salad recipes you may like

Cucumber Beetroot Salad

White Bean Kale Salad with Avocado Dressing

Kale & Apple Slaw with Yogurt Dressing

If you try this carrot cucumber salad recipe or have a question, please leave a comment and rate it — feedback and variations are always welcome.

Sesame Carrot & Cucumber Salad

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• Author: Caitlin Rule
• Total Time: 10 minutes
• Yield: Serves 4-6