Carrot Cucumber Salad
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why you’ll love this recipe
Carrot Cucumber Salad is one of those simple yet incredibly flavorful dishes that comes together in no time. With just a few fresh ingredients, it delivers the perfect balance of crunch and zest, making it a great addition to any meal. Whether you’re looking for a light snack or a refreshing side dish, this salad is a go-to.
One of the best things about this salad is how versatile it is. It pairs beautifully with grilled proteins, sandwiches, or my personal favorite, salmon bowls, adding a fresh contrast to heartier dishes. Plus, it stays crisp and delicious all week, making it a great option for meal prep or easy lunches. Serve it as a simple appetizer, a quick side, or enjoy it on its own—either way, it’s a refreshing and flavorful addition to your table!
ingredients and Substitutions
These are the main ingredients and substitutions for Carrot Cucumber Salad. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
Use Whole Carrots – For the best texture and flavor, stick with whole carrots instead of baby carrots. They shred more easily and have a fresher taste!
Choose Your Cucumber – Any cucumber works, but English or Persian cucumbers are my top picks for their thin skin and crisp texture.
Tangy Vinegar Option – Apple cider vinegar adds a nice tang, but if you don’t have it on hand, white vinegar works just as well!
Coconut Oil for a Subtle Sweetness – A touch of coconut oil brings a slight sweetness and extra depth of flavor to the salad.
Don’t Forget the Salt – A pinch of sea salt is key to balancing all the flavors and making everything pop!
how to make
ONE: Start by washing your carrots and cucumber to remove and wax or pesticides.
TWO: Then, using a potato peeler, remove the skin from both and either eat or discard. Next, peel the carrots into thick ribbons and place in a bowl. Repeat the same process with the cucumbers.
THREE: Place the carrot and cucumber ribbons in a large bowl and drizzle with the apple cider vinegar and melted coconut oil. Sprinkle with sea salt and mix until well coated and enjoy!
Tips and tricks
To make large ribbons, firmly press down on the peeler and run it across the carrot. Complete the process on one side, then flip and repeat it on the other side.
Let the melted coconut oil cool to room temperature before putting on your salad if your vegetables are cold. Otherwise the coconut oil may harden.
How to serve and store
I personally love to eat this Carrot Cucumber Salad with chopsticks and enjoy cold! Enjoy alone as a snack, or serve with your favorite meal. I love to eat mine on my teriyaki salmon bowl.
Store in an airtight container in the fridge and enjoy within 4 days.
Taste and Texture
This salad is the perfect balance between sweet and tangy. You can taste the apple cider vinegar but the coconut oil balance it out nicely.
The texture is crunchy but because the vegetables are sliced so thin, it has a lovely texture.
other recipes you may like
If you make this Carrot Cucumber Salad, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
Carrot Cucumber Salad
Ingredients
- 4 whole carrots
- 2 english cucumbers
- 1-2 tsp apple cider vinegar
- 1-2 tsp coconut oil (melted)
- pinch of sea salt
Instructions
- Start by washing your carrots and cucumber to remove and wax or pesticides.
- Then, using a potato peeler, remove the skin from both the carrots and cucumber, and either eat or discard. Next, peel the carrots into thick ribbons and place in a bowl. Repeat the same process with the cucumbers.
- Drizzle the ribboned vegetables with the apple cider vinegar and melted coconut oil. Sprinkle with sea salt and mix until well coated and enjoy!
Notes
- To make large ribbons, firmly press down on the peeler and run it across the carrot. Complete the process on one side, then flip and repeat it on the other side.
- Let the melted coconut oil cool to room temperature before putting on your salad if your vegetables are cold. Otherwise the coconut oil may harden.
