Name: Easy and Light Carrot and Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1 lb carrots; 1 lb cucumbers (preferably Persian or English, see note below); 1/2 teaspoon kosher salt; 1/4 cup mint (chopped); 1 shallot (finely diced); 2 limes (zest and juice); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon honey (or more to suit your taste); 1/4 cup olive oil

Jump to Recipe Print Recipe

This Carrot and Cucumber Salad is a go-to simple side dish when you want something as refreshing and effortless as it is delicious! With fresh ingredients, simple steps, and just 15 minutes from start to finish, it is the perfect way to add a burst of fresh flavor to any meal.

A large white shallow bowl filled with carrot cucumber salad next to mint sprigs, a white napkin, and a serving spoon.

Whether you’re serving it alongside grilled meats or fish, tossing it into grain bowls, topping sandwiches, or enjoying it on its own, this fresh salad is the epitome of ‘less is more’!

Let’s get into it!

Why I love this recipe:

IT’S VERSATILE – Use it as a perfect side dish to some summer barbecue or use it as a sandwich or burger topping – this simple little salad can be used in so many ways!
IT’S SO SIMPLE TO MAKE – Only 7 ingredients, about 15 minutes, and you’re good to go! Easy peasy!
IT’S SO REFRESHING! The fresh vegetables are refreshing on their own, but they are definitely taken to the next level with this simple honey lime vinaigrette, which is complemented by fresh mint! Yum!

Recipe Ingredients

You’ll need the following ingredients to make this simple side dish:

An overhead view of the ingredients required to make carrot and cucumber salad.

Ingredient Notes & Substitutions

The ingredients to make this carrot and cucumber salad are easy to find and readily available in any grocery store. If you’re able, I highly recommend grabbing anything you can at your local farmer’s market for the best flavor – plus it’s a great way to support your local food economy.

Here are a few ingredient notes:

Cucumbers: For the best texture and not-too-watery results, use Persian or English cucumbers with thin skin and minimal seeds. If you substitute regular cucumbers, be sure to peel them first and pat the slices with a paper towel to remove some of the moisture.
Limes: Use only fresh limes because the zest is a key ingredient in providing strong lime flavor, that is different than the juice, in this vinaigrette.
Honey: Used to round out the flavor, take the edge off the tartness of the lime, and not to make the vinaigrette sweet, use honey or substitute with brown sugar or white sugar. I would not use maple syrup for sweetness, as the maple flavor is too strong.
Mint: Adding fresh mint to this salad elevates its freshness to a whole new level. Although you can substitute other fresh herbs, such as cilantro, parsley, dill, or chives, none of them bring the cool freshness that mint does.

Let’s Make It Together: STEP BY STEP

Be sure to check out the full recipe details and ingredient list in the recipe card below.

Steps 1 & 2:

To make the vinaigrette, combine all of the ingredients, except the oil, so the salt will dissolve before adding the oil. Then, whisk in the olive oil. (For more details about this simple honey lime vinaigrette, check out this recipe post.)

A glass bowl with lime zest and juice, honey, salt and pepper being whisked together.

Olive oil being whisked into the honey lime vinaigrette in a glass bowl on a cutting board.

Steps 3 & 4:

Next, using a vegetable peeler, shave the carrots, rotating them periodically. Repeat the same for the cucumbers, but only shave until you reach the seeds, then rotate, as the seeds will make the salad too watery.

A pile of shaved carrot ribbons next to a pile of carrots on a cutting board.

A pile of shaved cucumber ribbons next to the seeded core of a cucumber on a cutting board.

Steps 5 & 6:

Pick the leaves from the mint sprigs and then roughly chop them, taking care not to over chop and bruise them.

A pile of picked mint leaves on a cutting board.

A pile of roughly chopped mint on a cutting board.

Steps 7 & 8:

Finally, dress the fresh veggies and season them with salt and the fresh mint. Using your hands, gently toss the carrots and cucumbers, making sure that all of the ribbons are separated and well-coated.

Honey lime vinaigrette being poured over the carrot and cucumber salad in a large stainless steel bowl.

Carrot and cucumber salad tossed together with honey lime vinaigrette and mint in a large stainless steel bowl.

Vinaigrette Ratios & Flavor Balancing

To learn more about the technique behind making the perfect vinaigrette, check out my recipe post for lime vinaigrette, which walks through all of the details. You can also watch my quick video on the four ways to juice a lime!

Chef Natalie Marble in her home kitchen.

Natalie’s Expert Tips

Use a sharp vegetable peeler to shave ribbons with the perfect thickness. I use this Y-shaped peeler – it’s the sharpest and I find the shape the easiest to have leverage when peeling.
Toss the salad with clean hands, if possible, as tongs can be too strong and can break the cucumber ribbons. Using your hands also makes it easier to separate the ribbons to make sure they’re well-coated with the vinaigrette.
Don’t bruise the mint! Remove the leaves from the stems and roughly chop it by running your knife through them only a few times. If you chop it too much, the leaves bruise, it is visually unappealing, and you end up with a muddy flavor.

A close up view of a shallow white bowl filled with carrot and cucumber salad.

Serving Suggestions

This simple salad would be a perfect side dish for all of your grilling on hot summer days. Consider serving with my Spatchcocked Grilled Chicken or my Grilled Branzino with Salsa Verde.
Use it as a topping on sandwiches for extra crunch and fresh flavor. I did something similar with these Asian Chicken Burgers.
Use it as a vegetable topping for tacos in place of slaw or lettuce.

Storage

Store this simple salad in an airtight container in the refrigerator for 2-3 days. If you have any leftover vinaigrette, store it in a jar or other airtight container for up to a week.

Frequently Asked Questions

You can make the vinaigrette ahead of time, and you can shave the carrots and cucumbers ahead of time, but I would not combine them and dress the salad until just before serving.

Yes, you can. I would make sure that what you choose complements what you are serving it with, and also doesn’t overpower the carrots and cucumbers. My double lemon vinaigrette would also be delicious and work well with the mint.

More delicious salad recipes for you to check out

A white bowl of apple cucumber salad on a green background next to a yellow napkin.

Apple Cucumber Salad with Ponzu Soy Vinaigrette

Overhead view of 2 shallow white bowls with pear and fennel salad on a blue background with fennel fronds, lemon, and coriander seeds scattered around.

Pear and Fennel Salad with Double Lemon Vinaigrette

Potato Salad with Asparagus and Parmesan Vinaigrette

I hope you love this CARROT CUCUMBER SALAD!
If you make it, be sure to leave a STAR RATING so I know how you liked it!

The Recipe

Did you make this recipe? I want to know!

I’d love to hear from you! Consider leaving a comment and rating below.

My readers love to read your reviews, adaptations and suggestions! And don’t forget to share any photos on Instagram and tag me @nataliemarblecooks so I can see your creations!

Nice to meet you!

I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!

Easy and Light Carrot and Cucumber Salad Recipe