If you’re craving a fresh, vibrant salad that bursts with crisp textures and bright flavors, look no further than this Cucumber Carrot Salad with Toasted Sesame Seeds and Fresh Herbs Recipe. It’s a delightful mix of crunchy cucumbers and sweet carrots, elevated by aromatic herbs and the nutty warmth of toasted sesame seeds. The tangy dressing brings everything together with a perfect balance of acidity, sweetness, and subtle heat, making it a standout dish that feels both refreshing and deeply satisfying.
Ingredients You’ll Need
This salad shines because of its simplicity and the way each ingredient plays a vital role in creating harmony. From the juicy crunch of fresh cucumbers to the herbal brightness and the toasted sesame seeds’ subtle crunch, each element is essential for flavor, texture, and visual appeal.
- 2 medium cucumbers, thinly sliced: Choose firm cucumbers for maximum crunch and freshness.
- 2 large carrots, peeled and julienned or grated: Adds sweetness and vibrant color.
- 1/4 small red onion, very thinly sliced: Brings a mild sharpness that balances the salad.
- 1/4 cup fresh cilantro leaves, roughly chopped: Provides bright, citrusy herbal notes; parsley works too if preferred.
- 2 tablespoons toasted sesame seeds: Toast them just before serving for a nutty aroma and satisfying crunch.
- 1 tablespoon chopped fresh mint (optional): Adds a refreshing lift and extra depth to the herbaceous profile.
- 3 tablespoons rice vinegar: Offers a gentle acidity that brightens up the salad.
- 1 tablespoon freshly squeezed lime juice: Pushes the tang factor, balancing sweetness and spice.
- 2 tablespoons extra-virgin olive oil: Adds smoothness and richness to the dressing.
- 1 teaspoon toasted sesame oil: Intensifies that sesame flavor with a warm, toasty edge.
- 1 tablespoon honey or maple syrup: Balances the acidity with a touch of sweetness.
- 1 teaspoon soy sauce or tamari: Deepens the umami notes; omit or replace with salt if preferred soy-free.
- 1 small garlic clove, finely minced: Brings a punch of pungent flavor that complements everything.
- 1 teaspoon fresh ginger, finely grated (optional): Adds a subtle zing and freshness.
- 1/4 teaspoon fine sea salt (plus more to taste): Enhances all the flavors perfectly.
- 1/8 teaspoon freshly ground black pepper: Adds gentle warmth and complexity.
- 1 small fresh chili, very finely sliced (optional): For a bit of heat, adjust to your liking.
- 1/2 teaspoon fine sea salt: For salting the vegetables, helps draw out moisture and intensify flavor.
How to Make Cucumber Carrot Salad with Toasted Sesame Seeds and Fresh Herbs Recipe
Step 1: Prepare the Cucumbers
Start by washing and drying your cucumbers thoroughly. If their skins feel thick or waxy, peeling them in strips can improve texture, but it’s fine to leave the peel on for added color and nutrients. Slice them thinly into rounds or half-moons — a sharp knife or mandoline slicer works wonders here. To keep the salad crisp and not watery, sprinkle the cucumber slices with a little salt and let them sit in a colander for 10 to 15 minutes, which pulls out excess moisture.
Step 2: Prep the Carrots
Peel your carrots and trim the ends before julienning them into thin matchsticks or grating with a box grater’s large holes. Salt these just like the cucumbers, allowing them to rest for about 10 minutes to soften slightly and bring out their natural sweetness.
Step 3: Drain and Dry the Vegetables
After the veggies have rested, gently squeeze the cucumbers and carrots to remove any lingering water without crushing them. Pat them dry with paper towels or a clean kitchen towel—this step is crucial to prevent the salad from becoming soggy, ensuring each bite stays crisp and refreshing.
Step 4: Combine with Aromatics
Thinly slice the red onion and briefly rinse it under cold water to soften its bite. Add the onion to the bowl with the cucumbers and carrots. Then rough-chop fresh cilantro and mint, adding a lovely herbal brightness that makes this salad sing.
Step 5: Whisk Up the Dressing for the Cucumber Carrot Salad with Toasted Sesame Seeds and Fresh Herbs Recipe
Mix together rice vinegar, lime juice, olive oil, toasted sesame oil, honey, soy sauce or tamari, minced garlic, grated ginger, salt, and pepper in a small bowl or jar. If you love a little heat, include thinly sliced fresh chili or a pinch of red pepper flakes. Whisk or shake the dressing vigorously until everything is perfectly emulsified. Take a taste and adjust seasonings—whether you crave more sweetness, acidity, or saltiness—to find your ideal balance.
Step 6: Dress the Salad
Pour about two-thirds of your dressing over the vegetable mixture and toss gently but thoroughly to coat every crunchy piece. Taste a bit of salad and add more dressing or seasoning if needed. Letting the salad rest for 10 to 15 minutes at room temperature allows the flavors to meld together beautifully.
Step 7: Add Final Touches
Right before serving, toast the sesame seeds in a dry skillet over medium-low heat for 2 to 3 minutes until golden and fragrant. Sprinkle these toasted gems, along with reserved herbs, over the salad for wonderful texture and a gorgeous look. Gently toss once more to distribute everything evenly.
How to Serve Cucumber Carrot Salad with Toasted Sesame Seeds and Fresh Herbs Recipe
Garnishes
The toasted sesame seeds sprinkled on top are a must for that irresistible crunch and nuttiness. Bright herb leaves like cilantro or mint scattered over the top add freshness and a pop of green that makes the salad look as fantastic as it tastes.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or tofu, providing a crisp, zesty counterpoint that cuts through richer dishes. It’s equally lovely as part of a picnic spread or alongside steaming bowls of rice or noodles for a light, colorful accompaniment.
Creative Ways to Present
For a fun twist, serve the salad in individual glass jars layered attractively or pile it high in a large shallow bowl to showcase all the vibrant colors. Adding a wedge of lime on the side invites guests to add extra brightness as they like.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to two days. Store the toasted sesame seeds separately and sprinkle them on just before serving to keep their crunch intact.
Freezing
Because of the fresh vegetables and delicate herbs, this salad is not freezer-friendly. Freezing would negatively affect the texture and fresh flavors, so it’s best enjoyed fresh or refrigerated for a short time only.
Reheating
Reheating is not recommended, as the raw vegetables are at their best crisp and cold. Serve chilled or at room temperature for maximum enjoyment and texture.
FAQs
Can I use a different seed or nut instead of sesame seeds?
Absolutely! Toasted pumpkin seeds or sunflower seeds work wonderfully too, offering a different kind of crunch and flavor but still complementing the fresh salad beautifully.
Is this salad vegan?
Yes, the recipe is naturally vegan if you use maple syrup instead of honey and ensure the soy sauce or tamari you use is vegan-friendly.
Can I make this salad without cilantro?
Definitely. You can substitute parsley or simply increase the mint for a fresh herbal note without altering the salad’s character too much.
What if I don’t have rice vinegar?
No problem! Apple cider vinegar or white wine vinegar make great substitutes, providing the necessary tanginess that makes this salad so bright and refreshing.
How spicy is the salad with the chili?
The fresh chili adds just a gentle warm kick, but you can easily leave it out or adjust the amount of chili or red pepper flakes to suit your heat preference.
Final Thoughts
This Cucumber Carrot Salad with Toasted Sesame Seeds and Fresh Herbs Recipe is one of those rare dishes that feels effortlessly fresh, deeply satisfying, and incredibly versatile. It’s simple enough for busy weeknights, impressive enough for gatherings, and endlessly adaptable to your taste. Give it a try—you’ll be delighted by how these humble ingredients transform into a sensational salad that everyone will love.
Print
Cucumber Carrot Salad with Toasted Sesame Seeds and Fresh Herbs Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 3m
- Total Time: 0h 23m
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
A fresh and vibrant cucumber carrot salad featuring thinly sliced and julienned vegetables tossed with a flavorful sesame-ginger dressing. Enhanced with aromatic herbs, a touch of heat, and toasted sesame seeds, this easy-to-make salad is perfect as a light side dish or a refreshing snack.
Ingredients
Vegetables
- 2 medium cucumbers, thinly sliced (about 3 cups)
- 2 large carrots, peeled and julienned or grated (about 2 cups)
- 1/4 small red onion, very thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped (or parsley)
- 2 tablespoons toasted sesame seeds (white, black, or mixed)
- 1 tablespoon chopped fresh mint (optional)
Dressing
- 3 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon freshly squeezed lime juice (or lemon juice)
- 2 tablespoons extra-virgin olive oil (or neutral oil like avocado or grapeseed)
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon soy sauce or tamari (use salt instead for soy-free)
- 1 small garlic clove, finely minced or grated
- 1 teaspoon fresh ginger, finely grated (optional)
- 1/4 teaspoon fine sea salt (plus more to taste)
- 1/8 teaspoon freshly ground black pepper
- 1 small fresh chili, very finely sliced (optional) or a pinch of red pepper flakes
For Salting Vegetables (optional)
- 1/2 teaspoon fine sea salt
Instructions
- Prepare the cucumbers: Wash and dry the cucumbers. Peel partially in stripes if skins are thick or waxy. Slice very thinly into rounds or half-moons using a sharp knife or mandoline. Place in a colander over a bowl and sprinkle with 1/4 teaspoon salt. Toss gently and let sit 10–15 minutes to draw out moisture.
- Prepare the carrots: Peel and trim the carrots. Julienne into thin matchsticks or grate using the large holes of a box grater. Place in a separate bowl and sprinkle with remaining 1/4 teaspoon salt. Toss and let sit 10 minutes to soften slightly.
- Drain and dry vegetables: After resting, gently squeeze the cucumbers over the sink or press lightly in the colander to remove excess water without crushing. Pat dry with a kitchen towel or paper towels. Squeeze excess liquid from carrots and pat dry. Combine cucumbers and carrots in a large mixing bowl.
- Add aromatics: Thinly slice the red onion and rinse under cold water briefly to mellow sharpness, then pat dry. Add onion slices to the bowl. Roughly chop cilantro and mint (if using) and add them as well.
- Make the dressing: In a small bowl or jar, combine rice vinegar, lime juice, olive oil, sesame oil, honey, soy sauce or tamari, minced garlic, grated ginger, salt, and black pepper. Add fresh chili or red pepper flakes if desired. Whisk or shake vigorously until emulsified and slightly thickened. Adjust sweetness, acidity, or salt as needed.
- Dress the salad: Pour about two-thirds of the dressing over the vegetable mixture. Toss gently but thoroughly to coat evenly. Taste and add more dressing, salt, or lime juice to preference. Let sit at room temperature for 10–15 minutes to meld flavors.
- Add finishing touches: Toast sesame seeds in a dry skillet over medium-low heat for 2–3 minutes, shaking frequently until fragrant and lightly golden. Let cool. Sprinkle toasted sesame seeds over salad and toss gently to distribute, reserving a pinch of seeds and herbs for garnish.
- Serve: Transfer salad to a serving dish, piling high for presentation. Garnish with reserved sesame seeds and fresh cilantro or mint leaves. Serve immediately at cool room temperature or chill 15–20 minutes for a crisper salad.
Notes
- Resting salted vegetables helps draw out excess moisture and improves texture.
- Using a mandoline or sharp knife ensures thin, even cucumber slices.
- The salad can be made a few hours ahead and chilled; flavor intensifies when rested.
- Adjust chili or red pepper flakes for desired heat.
- Substitute soy sauce with tamari for gluten-free option or salt for soy-free.
- Honey can be replaced with maple syrup to make the salad vegan.
- Toast sesame seeds just before serving for maximum aroma and crunch.
