How long can I store Cucumber Carrot Salad in the fridge?

Cucumber Carrot Salad is best eaten fresh for optimal crunch and flavor. However, you can store it in an airtight container in the refrigerator for up to 24 hours. The cucumber may release water over time, so give it a quick toss before serving.

Can I make this salad ahead of time?

Yes, but for best results, prep the vegetables and the dressing separately. Combine them just before serving to preserve the crisp texture of the cucumbers and carrots.

What can I use instead of gochugaru?

If you don’t have gochugaru, you can substitute it with crushed red pepper flakes, chili powder, or a mild chili oil. Just be mindful of the heat level and adjust to your preference.

Is Cucumber Carrot Salad gluten-free?

Yes! The salad is naturally gluten-free as long as you use a gluten-free soy sauce alternative like tamari or coconut aminos. Always check the labels if you're serving someone with a gluten sensitivity.

Cucumber Carrot Salad – Best Recipe

Name: Cucumber Carrot Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 large cucumber: adds refreshing crunch and hydration; 2 large carrots: brings sweet crunch and color; 1 tbsp sesame seeds: adds nutty flavor and texture; 1 clove garlic, minced: provides bold, aromatic flavor; 2 tbsp fresh parsley, chopped: brings a fresh herbal note; 1 tbsp olive oil: base for a rich, smooth dressing; 1 tbsp lemon juice: adds bright acidity; 1 tsp gochugaru (Korean red chili flakes): adds mild heat and color; 1 tsp soy sauce: provides savory umami; 1/2 tsp sugar (or maple syrup/agave): balances acidity and spice

Description

This Cucumber Carrot Salad is a vibrant, crunchy, and refreshing dish made with fresh vegetables and an Asian-inspired dressing. Perfect as a light lunch or side, it’s ready in just 15 minutes and full of flavor and nutrients.

Ingredients

Scale

1 large cucumber: adds refreshing crunch and hydration
2 large carrots: brings sweet crunch and color
1 tbsp sesame seeds: adds nutty flavor and texture
1 clove garlic, minced: provides bold, aromatic flavor
2 tbsp fresh parsley, chopped: brings a fresh herbal note
1 tbsp olive oil: base for a rich, smooth dressing
1 tbsp lemon juice: adds bright acidity
1 tsp gochugaru (Korean red chili flakes): adds mild heat and color
1 tsp soy sauce: provides savory umami
1/2 tsp sugar (or maple syrup/agave): balances acidity and spice

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Instructions

Wash and dry the cucumber and carrots thoroughly.
Use a sharp knife or julienne peeler to cut them into thin strips and place in a large mixing bowl.
In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
Pour the dressing over the vegetables. Add minced garlic and chopped parsley.
Toss everything together until the vegetables are evenly coated with the dressing.
Sprinkle sesame seeds on top and toss once more.
Serve immediately for crunch or let sit for 10–15 minutes for more flavor development.

Notes

Use a julienne peeler for faster prep and uniform strips.
To keep the salad crisp, combine dressing just before serving.
Store leftovers in the fridge for up to 24 hours in an airtight container.
Swap soy sauce with tamari for a gluten-free version.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 85
Sugar: 3g
Sodium: 180mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg