Cucumber & Carrot Salad

In this fun salad, cucumber slices and carrot ribbons are tossed with a sweet-sour dressing to create a healthy-yet-indulgent side.
Publish date:
cucumber carrot salad

Start to Finish: 20 minutes

Serves: 4


  • 3 large cucumbers (about 2 lb.)—peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch slices

  • 1 tbsp. kosher salt

  • 1/2 cup unseasoned rice vinegar

  • 2 tbsp. sugar

  • 2 large carrots—peeled, then shaved with a vegetable peeler into ribbons

  • 1 red Thai chile or jalapeño chile (optional), seeded and chopped

  • 1/4 cup chopped fresh cilantro

  • 1/2 cup chopped salted roasted peanuts (optional)


1. Set a colander over a bowl. Add the cucumbers and salt; toss until coated. Let drain for 15 minutes. Pat the cucumbers dry.

2. In a large bowl, whisk the vinegar and sugar until the sugar dissolves. Toss with the cucumbers, carrots, chile (if using), and cilantro. Garnish with the peanuts (if using).