This Cucumber Carrot Salad is a crisp, crunchy side dish tossed with a savory sesame dressing.

an overhead shot of cucumber carrot salad on a plate with a blue background

The best salads are all about contrast, and this cucumber carrot salad has plenty of it. Crisp, refreshing cucumbers and carrots are paired with sweet red pepper, tender edamame and crunchy, salty peanuts. The sesame dressing brings everything together with salty, nutty, and tangy flavors without making the salad feel heavy. This is a versatile salad for meal prep, lunches, or serving alongside dinner.

Why You’ll Love this Asian Cucumber Salad

So much crunch: crisp cucumbers, carrots, bell pepper and salty peanuts make every bite interesting.
Big flavor, simple prep: No complicated steps needed, just chop and toss.
Low carb, but not boring: Edamame and peanuts add substance while the fresh vegetables keep things light and satisfying.

Ingredients for Cucumber Carrot Salad

Cucumbers: I prefer baby or Persian cucumbers for salads, but English, hot house or regular garden cucumbers will work too.
Carrots: my personal preference is to thinly slice the carrots to retain the crunch, but shredded carrots will also do the trick.
Edamame: shelled edamame adds a nice dose of protein and fiber.
Red Bell Pepper: adds a lovely little sweetness that is perfectly balanced by the dressing.
Garlic, Green Onions, and Cilantro: the cilantro is optional, and used only at the end for garnish.
Salted Peanuts: other nuts such as almonds or cashews will also work.
Sesame Dressing: toasted sesame oil, soy sauce (or coconut aminos), sugar free sweet chili garlic sauce), rice vinegar, sugar free maple syrup.

an overhead shot of the ingredients needed for a cucumber salad in a glass bowl

overhead shot of ingredients for cucumber carrot salad in a glass bowl

How to Make Cucumber Carrot Salad

Simply slice the vegetables and place in a bowl.
Combine the sesame dressing ingredients until completely incorporated and pour over the vegetables.
Toss the salad and top with salted peanuts and cilantro if using.

Storage

A dressed salad with last two days in the fridge.
If you want to make this for meal prep keep the dressing separate and place a paper towel in an airtight container with the vegetables. This will help absorb extra moisture. If stored like this it will last 3-4 days in the fridge.

Serving

Other Easy Vegetable Recipes

Asian Cucumber Carrot Salad

With crisp vegetables, edamame, peanuts, and a savory sesame dressing, this cucumber carrot salad is an easy addition to any meal.

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Prep Time 15

Course Side Dish

Cuisine Asian

Servings as a side dish

Calories 88 kcal

Ingredients

3 cups baby or Persian cucumbers , sliced
1 cup sliced carrots , thinly sliced
½ cup shelled edamame
¼ cup red bell pepper , chopped
¼ cup green onions , chopped

Sesame Dressing

1 tablespoon sesame oil
1 tablespoon sugar free sweet chili garlic sauce
2 teaspoons soy sauce
2 teaspoons sugar free sweetener*
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 teaspoon rice vinegar

Garnish

¼ cup salted peanuts , chopped
2 tablespoons chopped cilantro (optional)

Instructions

Whisk together the sesame dressing ingredients; set aside.
Combine the cucumbers, carrots, edamame, red pepper, and green onions. Pour the dressing over the salad and toss to coat.
Top with salted peanuts and cilantro if using.