Say goodbye to soggy salads. This carrot and cucumber salad pairs crisp veggie ribbons with a zesty, versatile sesame dressing you'll want to drizzle on everything. It's fresh, crunchy, and effortlessly delicious—exactly what your salad routine needed, without complicated steps or hard-to-find ingredients.
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✋🏼E aí, pessoal! Hey there, friends!
Don't you hate it when you make a salad, and it turns soggy within minutes? Me too. That’s why this carrot and cucumber salad is all about staying crisp, fresh, and full of flavor. With crunchy veggie ribbons, a nutty sesame dressing, and just the right balance of texture, this salad actually holds up—and tastes amazing.
I know firsthand how hard it is to find gluten- and dairy-free meals that work for mixed-diet families. Growing up in Brazil, I learned from my grandmother that simple ingredients and bold flavors make all the difference. Now, as a mom of three, I focus on easy recipes, allergy-friendly, and actually taste good—because if the whole family won’t eat it, what’s the point?
The added bonus! Our sesame-maple dressing isn’t just for salads—it doubles as a marinade for tofu or chicken, making meal prep easier. Plus, I’ll show you exactly how to keep your veggies crisp (because no one wants a sad, limp salad).
Got extra carrots or cucumbers? Try them in my Roasted Carrots and Asparagus with Hummus Drizzle, or make our cucumber bell pepper salad. Looking for the perfect pairing? Serve this alongside my Gluten-Free Burger for an easy, satisfying meal!
😍Why You'll Love Carrot Cucumber Salad
- Crisp Veggies Every Time: Our easy tricks mean no more watery or soggy salads.
- Versatile Sesame Dressing: Use it on salads, marinades, or stir-fries—prep once, flavor many meals.
- No-Fuss Preparation: A simple recipe with simple ingredients and simple steps making our carrot and cucumber salad an easy side dish!
- Family Favorite Flavors: Fresh, bright carrots and cucumbers and a zesty dressing even salad skeptics enjoy.
🥕Ingredient Notes
This crunchy cucumber carrot salad combines crunchy veggies with a zesty sesame dressing for a refreshing and simple side dish your family will love. We’re keeping things straightforward with fresh ingredients that are naturally gluten-free and dairy-free, perfect for mixed-diet families.
👉 Want to skip ahead? Jump to the Recipe
- Carrots: I love using carrot ribbons because they add delicate crunch and sweetness to the crunchy salad. Using ribbons instead of chunks helps the dressing coat every bite evenly.
- Mini Cucumbers: Crisp cucumber slices balance the sweetness of carrots with a refreshing crunch. I prefer mini cucumbers because they're seedless, less watery, and keep the salad crisp longer.
- Green Onions: I use green onions (or spring onions) to provide a subtle, fresh bite without overpowering the other flavors. They enhance the sesame dressing beautifully.
- Sesame Seeds and Peanuts (Unsalted, Roasted): Adding roasted peanuts and sesame seeds provides extra crunch, richness, and a nutty flavor that balances the freshness of the veggies. They help keep things crispy, too. For nut-free diets, simply omit the peanuts or substitute them with pumpkin seeds.
Sesame Dressing Ingredients
I created a simple sesame-maple dressing to complement the crunchy carrot and cucumber salad. The dressing ingredients combine savory, sweet, tangy, and mildly spicy flavors that pair perfectly with the fresh veggies.
- Sesame Oil: Gives the dressing its distinct nutty flavor, enhancing the salad's Asian-inspired profile.
- Gluten-Free Soy Sauce (or Coconut Aminos for soy-free): Adds depth and saltiness, essential for balance. Coconut aminos are an easy soy-free substitute.
- Rice Vinegar: Brings a subtle acidity that brightens the entire dish without overpowering the other flavors.
- Fresh Lime Juice: Adds freshness and vibrancy, perfectly cutting through the richer notes of sesame oil.
- Ginger Paste: I prefer to use ginger paste instead of powder or fresh for its simplicity and intense flavor. If you have fresh ginger, you can grate some in equal amounts. For powdered ginger, use double the amount. Ginger provides warmth and subtle spice, complementing the sweetness of carrots and cucumbers.
- Maple Syrup or Honey: Balances the tang and saltiness with a hint of natural sweetness. Both are gluten-free, but choose maple syrup for a vegan option.
- Fresh Garlic Cloves: Adds savory depth and complexity without dominating the fresh ingredients.
- Salt: Brings out the individual flavors, making each bite more vibrant.
- Chili Paste: Offers a mild kick that elevates the dressing without being too spicy, easily adjusted to taste.
You'll find all ingredient quantities listed clearly in the recipe card below.
⚠️ Celiac Alert: Always double-check labels for gluten-free certification, particularly for peanuts, gluten-free soy sauce, and chili paste, as these products can have cross-contamination risks.
🔁Ingredient Substitutions
- No Carrots? Swap with radishes, bell peppers, or shredded cabbage for a similar crunchy texture.
- No Mini Cucumbers? Use English cucumbers sliced thing. Alternatively, substitute zucchini or celery to keep it crisp and refreshing.
- Rice Vinegar: While rice vinegar is recommended, you can swap for white wine vinegar or red wine vinegar so long as you increase your maple syrup by 1 tbsp.
- Nut-Free Option: Replace peanuts with pumpkin seeds or sunflower seeds.
- Soy-Free Option: Use coconut aminos instead of gluten-free soy sauce.
- Time-Saving Tip: Use pre-shredded carrots or baby carrots to save prep time.
- Budget-Friendly Swaps: Olive oil and lime juice work well in place of sesame oil and rice vinegar.
Got leftover veggies? Make our roasted carrots and asparagus recipe, or use up your leftover cucumbers and make our cucumber bell pepper salad!
👩🏽🍳Step-By-Step Instructions
Step 1: Prep the Veggies
Start by giving your carrots and mini cucumbers a quick rinse under cold water. Pat them dry to avoid watering down the salad. Slice your carrots into thin carrot ribbons using a mandoline or vegetable peeler. Next, thinly slice the mini cucumbers and green onions. Thin slices keep the salad crunchy and make it easier to eat, especially for kids.
Safety Tip: Using a mandoline slicer will give you thinner, more even cuts. Just be sure to use safety gloves or a handguard to protect your fingers!
Step 2: Combine the Veggies
Transfer the carrot ribbons and cucumber slices into a large bowl. Gently toss everything together to distribute the veggies evenly.
Step 3: Make The Dressing
In a small bowl, whisk together the sesame-maple dressing ingredients until smooth and combined. I prefer to wait to add the chili paste and adjust depending on who I serve. If you have a mixed crowd, you can offer it on the side or toss up two separate salads.
QuickTip: Add all the ingredients to a mason jar for a quick version, then shake! This works great if you want to double the sesame-maple dressing to save for later. It's great in any salad or as a marinade!
Step 4: Dress the Salad
Pour the sesame-maple dressing over the veggies in the large bowl. Toss gently to ensure all veggies are evenly coated. If you're making this salad ahead, keep the dressing separate until serving to maintain maximum crunch.
Step 5: Add Toppings & Serve
Sprinkle the carrot and cucumber salad generously with roasted peanuts and sesame seeds just before serving. This ensures the toppings stay crispy and fresh. Transfer your carrot cucumber salad to a serving bowl or individual plates, and enjoy it immediately as a perfect side dish or a quick, light snack.
Freshness Tip: If you're not serving right away, store the carrot and cucumber salad and dressing separately in airtight containers in the fridge to prevent sogginess.
💡Recipe Tips For Cripsy Salad
- Rest for Flavor: Let the dressed salad rest 10 minutes to boost flavor without losing crunch. Thin slices help kids dig in easily.
- Budget-Friendly Swaps: If sesame oil or rice vinegar aren't staples in your pantry, olive oil and fresh lemon juice make great budget-friendly alternatives.
- Kid-Friendly Adjustments: Skip chili paste and onions for picky eaters; serve crunchy toppings separately.
- Shake It Up: Use a mason jar to shake your dressing—great for quickly blending or doubling the batch to use later or as a marinade.
- Keep It Cripsy: Prepping early? Keep veggies and sesame-maple dressing separate in airtight containers for maximum crispness.
👉 Want to skip ahead? Jump to the Recipe
🥡Storage and Meal Prep Tips
- Fridge Storage: Store veggies and dressing separately in airtight containers. Veggies stay crisp for up to 3 days refrigerated; dressing keeps well for up to a week.
- Prep Ahead: The sesame maple dressing is perfect to prep in advance. It doubles as a tasty marinade for chicken or tofu, and it's excellent on other salads, too.
🍴Serving Suggestions And Pairings:
This salad makes a great side dish and pairs perfectly with hearty mains like my juicy Gluten-Free Burger or Beef Brisket Sandwich. For a lighter meal, try it with Roasted Carrots and Asparagus with Hummus Drizzle—ideal for using up extra carrots—or serve alongside my flavorful Peanut Tofu for added protein
🌱Nutrient Highlight
Gluten-free sides often leave you feeling heavy or unsatisfied. This simple salad recipe fixes that—it’s naturally rich in soluble fiber from carrots, helping with digestion and keeping you full longer (1,2). Cucumbers add hydration without bloating, and sesame seeds provide healthy fats shown to support brain function and stabilize energy levels (3,4). It's crunchy, flavorful, and easy on your gut—exactly what you need from a healthy, gluten-free side.
As a busy mom of three and a lifelong foodie, I know the challenge of making meals that work for mixed-diet households. Growing up in Brazil, I learned the importance of bold flavors and fresh ingredients. Now, with years of gluten- and dairy-free cooking experience, I focus on creating easy, satisfying recipes the whole family will enjoy—without sacrificing taste or texture.
❔Recipe FAQ
Definitely! Just add your favorite protein like grilled chicken, shrimp, or crispy tofu.
It’s mild, but feel free to skip or serve chili paste on the side for anyone sensitive to spice.
Yes—store veggies and dressing separately and add toppings right before serving to keep it crisp.
🥗More Cripsy Salad Recipes
If you loved this fresh and crunchy carrot and cucumber salad, you'll also enjoy these easy, gluten-free salad recipes:
👋🏼 Até logo, amigos! Hope you love this carrot and cucumber salad as much as we do. To support this blog, please leave a comment if you make this recipe and tell us how it went! Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Carrot and Cucumber Salad (Easy, Crisp & Seriously Good)
Ingredients
Carrot Cucumber Salad:
- 3 large carrots peeled into ribbons
- 5 mini cucumbers thinly sliced
- 5 stalks green onions thinly sliced
- ⅓ cup roasted peanuts unsalted, chopped
- 2 tablespoon sesame seeds
Sesame Dressing:
- ½ cup sesame oil
- 2 tablespoon soy sauce gluten-free
- 2 tablespoon rice vinegar
- 2 tablespoon fresh lime juice
- 2 tablespoon maple syrup
- 1 tablespoon fresh garlic minced
- 1 teaspoon ginger paste or honey
- ½ teaspoon salt
- ¼ teaspoon chili paste optional, adjust to taste
Instructions
- Prep Carrots and Cucumbers: Rinse carrots and cucumbers; pat dry. Then slice your veggies. I recommend using a mandoline with safety gloves or a handguard. Set to a thin setting, slice carrots lengthwise into thin ribbons. Use the same mandoline setting to slice cucumbers evenly, about ⅛-inch thick. No Mandoline: Use a sharp knife carefully. First, trim carrots and cut lengthwise in half for stability. Place flat-side down, then slice lengthwise into thin ribbons. Slice cucumbers evenly, about ⅛-inch thick. Always keep fingers tucked safely away from the blade.3 large carrots, 5 mini cucumbers
- Cut Green Onions: Using a sharp knife cut your green onions into think slices. If your peanuts are whole or halfed chop them into small pieces.5 stalks green onions
- Combine Veggies: In a large bowl, toss together carrot ribbons, cucumber slices, and green onions.
- Make Dressing: In a small bowl (or mason jar), whisk or shake together all dressing ingredients until well blended. Adjust chili paste to taste.2 tablespoon soy sauce, 2 tablespoon rice vinegar, 2 tablespoon fresh lime juice, 2 tablespoon maple syrup, 1 tablespoon fresh garlic, 1 teaspoon ginger paste, ½ teaspoon salt, ¼ teaspoon chili paste, ½ cup sesame oil
- Dress Salad: Pour dressing over veggies and gently toss. Rest 10 minutes for flavor to absorb.
- Add Toppings: Top with peanuts and sesame seeds just before serving.2 tablespoon sesame seeds, ⅓ cup roasted peanuts
Notes
- Ginger Paste: Ginger paste can be replaced with fresh minced ginger or double the amount of ginger powder.
- Nut-Free Option: Swap peanuts with pumpkin or sunflower seeds.
- Soy-Free Option: Replace gluten-free soy sauce with coconut aminos.
- Time-Saving Swaps: Pre-shredded or baby carrots save time and effort.
Nutrition
📝Information Source
- Raees-ul, H., & Prasad, K. (2015). Nutritional and processing aspects of carrot (Daucus carota)-A review. South Asian Journal of Food Technology and Environment, 1(1), 1-14.
- Varshney, K., & Mishra, K. (2022). An analysis of health benefits of carrot. International Journal of Innovative Research in Engineering & Management, 9(1), 211-214.
- Uthpala, T. G., Marapana, R. A. U., Lakmini, K. P., & Wettimuny, D. C. (2020). Nutritional bioactive compounds and health benefits of fresh and processed cucumber (Cucumis sativus L.).
- Mostashari, P., & Mousavi Khaneghah, A. (2024). Sesame seeds: a nutrient-rich superfood. Foods, 13(8), 1153.
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