This cucumber carrot salad recipe is crisp, fresh, and so easy to make. It's tossed in a light apple cider vinaigrette with dill and chives, so it's brighter and less heavy than mayo-based or sesame-style versions. Ready in 10 minutes, it's the perfect simple side for spring and summer.
A Quick Look At The Recipe
- ✅ Recipe Name: Simple Cucumber Carrot Salad
- 🕒 Ready In: 10 minutes
- 👪 Serves: 4
- 🍽 Calories: ~120 per serving
- 🥣 Main Ingredients: Cucumbers, carrots, apple cider vinegar, olive oil, fresh dill, chives
- 📖 Dietary Info: Gluten-free, dairy-free, vegan, no mayo
- ⭐ Why You'll Love It: Unlike most cucumber carrot salad recipes that use sesame or soy, this version is made with a light apple cider vinaigrette for a fresher, cleaner flavor.
SUMMARIZE & SAVE THIS CONTENT ON
I made this cucumber carrot salad and my watermelon basil salad for the Fourth of July, and they both disappeared in minutes-everyone kept asking for the recipe. It's one of those simple, go-to sides I come back to all summer because it's fresh, crunchy, and actually feels light.
Most cucumber carrot salads lean toward sesame or soy-based, but I wanted something brighter and cleaner. This version is Italian-inspired with apple cider vinegar, fresh dill, and chives-it lets the veggies shine without feeling heavy.
It takes under 10 minutes to throw together, and I make it constantly for BBQs, lunches, or as an easy side with grilled protein like my crispy grilled boneless chicken thighs. If you love fresh salads like my strawberry goat cheese salad or Mediterranean dense bean salad, this one fits right in.
This is the best cucumber carrot salad recipe if you want something quick, healthy, and not heavy. It's one of those recipes you'll memorize after making it once.
Jump to:
- A Quick Look At The Recipe
- What Makes This Cucumber Carrot Salad Different
- Why You'll Love This Recipe
- Ingredients You'll Need
- What kind of cucumbers are best for cucumber carrot salad?
- Ingredient Substitutions & Variations
- How to Make Cucumber Carrot Salad (Step-by-Step)
- Video Tutorial (Step-by-Step)
- My Best Tips for a Crisp, Never Watery Salad
- Serving Suggestions
- Storage & Make-Ahead Tips
- Frequently Asked Questions
- More Easy Summer Salad Recipes You'll Love
- 📖 Recipe
- 💬 Comments
What Makes This Cucumber Carrot Salad Different
This cucumber carrot salad is lighter and fresher than most versions-here's exactly why:
- No mayo, no sesame-just a light apple cider vinaigrette
- Fresh herbs (dill + chives) instead of soy-based flavors
- Ready in 10 minutes with simple ingredients
- Crisp, refreshing, and not heavy
Why You'll Love This Recipe
- A lighter alternative to sesame-style salads: Most cucumber carrot salads use soy or sesame-this version uses apple cider vinaigrette for a fresher, cleaner flavor.
- Ready in 10 minutes, no cooking: Just slice, grate, and toss-this is one of my go-to easy salad recipes for busy days.
- Stays crisp, not soggy: I use thin cucumbers and freshly grated carrots so it keeps that fresh crunch, even after sitting.
- Goes with everything: I make this constantly with grilled chicken, salmon, or burgers-it instantly makes meals feel lighter.
- Simple, real ingredients: No mayo, no processed dressings-just fresh veggies and a quick homemade vinaigrette.
Ingredients You'll Need
- Cucumbers: I almost always use Persian or English cucumbers for this recipe-they stay the crispest. If using regular cucumbers, scoop out some seeds to avoid a soggy salad. For a bolder version, try my spicy cucumber salad.
- Carrots: I always grate them fresh-it makes a big difference in texture. Pre-shredded works, but it's usually a bit dry.
- Fresh Dill: Adds that fresh, summery flavor. I don't recommend dried here.
- Chives: Gives a mild onion flavor without overpowering. Green onions work too.
- Apple Cider Vinegar: Lighter and slightly sweeter than other vinegars-this is what makes this version feel fresh, not heavy.
- Olive Oil: Balances the acidity and brings everything together. Use a good-quality one if you can.
- Salt & Black Pepper: Enhances all the flavors and helps draw out a little moisture.
Scroll to recipe card for quantities!
What kind of cucumbers are best for cucumber carrot salad?
English or Persian cucumbers are best because they have fewer seeds and less water. Regular cucumbers work too, but it helps to remove some of the seeds.
Ingredient Substitutions & Variations
- No dill? Use fresh parsley or basil for a different herby flavor.
- No chives? Swap for green onions or a small amount of finely diced red onion.
- Make it sweeter: Add 1-2 teaspoons of honey or maple syrup to the dressing.
- Want more crunch? Add sliced radishes, shredded cabbage, or snap peas.
- Add lettuce: Toss in chopped romaine or butter lettuce to turn this into more of a light, refreshing green salad. Just add it right before serving so it stays crisp.
- Make it Asian-style: Use rice vinegar instead of apple cider vinegar and add soy sauce + sesame oil (similar to my spicy cucumber salad).
- Add protein: Toss in chickpeas or serve with grilled Greek yogurt marinated chicken, salmon, or tofu.
- Make it creamy: Mix in a spoonful of Greek yogurt or light mayo for a creamy cucumber carrot salad.
How to Make Cucumber Carrot Salad (Step-by-Step)
- Step 1: Thinly slice the cucumbers using a knife or mandoline, then grate the carrots.
- Step 2: Add the sliced cucumbers, grated carrots, chopped dill, chives, and spring onions to a large mixing bowl.
- Step 3: In a small bowl, whisk together the apple cider vinaigrette dressing. Taste and adjust the seasoning as needed.
- Step 4: Pour the dressing over the vegetables and toss until everything is evenly coated.
Video Tutorial (Step-by-Step)
My Best Tips for a Crisp, Never Watery Salad
- Use English or Persian cucumbers: I always reach for these because they're naturally less watery and have thinner skin, so the salad stays crisp longer without needing to peel.
- Slice cucumbers thin and evenly: I like using a mandoline for this. Even slices absorb the dressing better and maintain a consistent texture.
- Grate carrots fresh: I've tested both, and freshly grated carrots are softer and soak up the vinaigrette better than pre-shredded ones.
- Salt cucumbers if they're extra watery: If your cucumbers feel super juicy, lightly salt them and let them sit for 5-10 minutes, then pat dry. This makes a big difference in keeping the salad from getting soggy.
- Toss right before serving or chill strategically: For the most crunch, toss everything together right before serving. If you have time and want more flavor, let it chill for 20-30 minutes-just know the texture will soften slightly.
Serving Suggestions
This simple cucumber carrot salad is one of those easy sides that go with just about anything. I make it all the time to balance out heavier meals-it adds something fresh, crisp, and light to the plate.
- With grilled chicken: Pair it with my crispy grilled boneless chicken thighs or Greek yogurt marinated chicken for an easy, balanced dinner.
- With seafood: It's so good alongside grilled BBQ shrimp-the fresh, tangy salad cuts through the richness perfectly.
- With burgers: Serve it with my juiciest grilled turkey burgers or my no-bean veggie burgers for a lighter, summer-friendly meal.
- As part of a summer spread: Perfect for BBQs, picnics, or potlucks with dishes like corn on the cob, healthy chicken caesar pasta salad, and fresh fruit.
- Make it a full meal: Add chickpeas, grilled salmon, or this super cripsy tofu recipe right into the salad for a quick, protein-packed lunch.
Storage & Make-Ahead Tips
- Store in an airtight container: Keep any leftovers in the fridge in a sealed container. It will stay fresh for about 2-3 days. If it's been sitting, mix it again to redistribute the dressing and freshen it up.
- Make ahead (best method): If you're prepping in advance, slice the cucumbers and grate the carrots, then store them separately. Toss with the dressing right before serving for the best texture.
- If already dressed: You can refrigerate the fully mixed salad for 20-30 minutes to let the flavors develop. Just know the cucumbers will soften slightly over time, especially if you store the salad for 2+ days.
Frequently Asked Questions
Use English or Persian cucumbers, slice them evenly, and salt them lightly if they're very juicy. I also recommend tossing the salad right before serving for the best texture.
You can, but I recommend grating fresh carrots for the best texture and flavor. Pre-shredded carrots are often drier and don't absorb the dressing as well.
If you're using English or Persian cucumbers, you don't need to peel them. For regular cucumbers, peeling is optional but can improve texture.
Yes! You can add a spoonful of Greek yogurt or a light mayo to make a creamy version of this cucumber carrot salad.
Yes! You can make it 20-30 minutes ahead and refrigerate it to let the flavors develop. For the best crunch, wait to add the dressing until just before serving.
A light vinaigrette works best. This recipe uses apple cider vinegar, olive oil, and fresh herbs for a bright, clean flavor.
More Easy Summer Salad Recipes You'll Love
If you loved this simple cucumber and carrot salad, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Cucumber Carrot Salad Recipe
Ingredients
The Salad:
- 2 English cucumbers, or garden cucumbers
- 2 cups grated carrots, (about 2 - 3 large carrots)
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped chives
- 2 spring onions, sliced (green + white parts)
Apple Cider Vinaigrette:
- 2 tablespoon extra-virgin olive oil
- 2 ½ tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold water
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 - 2 teaspoon honey, based on your desired level of sweetness
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper
Instructions
- Prep the cucumbers: Peel (if needed) and slice the cucumbers into thin, even rounds. You can use a knife or a mandoline.
- Grate the carrots: Peel and grate the carrots using a box grater (I use the largest setting).
- Combine the salad: Add the sliced cucumbers, grated carrots, dill, chives, and spring onion to a large mixing bowl.
- Make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients until well combined.
- Toss everything together: Pour the dressing over the cucumbers and carrots. Toss until everything is evenly coated. Taste and adjust seasoning as needed.
- Serve or chill: Serve immediately for the best crunch, or refrigerate for 20 minutes to let the flavors develop and the salad chill.
Tati Chermayeff says
I make this for meal prep all the time and it is so simple and yummy!