Cucumber Carrot Salad That Actually Stays Crunchy
The salting step is the difference between a salad that wilts before you sit down and one that stays crunchy for two days in the fridge. Bright, tangy, and sesame-flecked, this is the side dish that people ask about. Ready in 25 minutes for about $1.50 per serving.
Equipment
- Vegetable peeler (Y-peeler recommended)
- Box grater or mandoline
- Large bowl
- Fine-mesh strainer or colander
- Paper towels or clean kitchen towel
- Small jar or whisk for dressing
Ingredients
- 1 English cucumber (or 3 Persian cucumbers)
- 3 large carrots (not too thick)
- 1/4 cup unseasoned rice vinegar
- 1 tbsp soy sauce (or tamari)
- 1 tbsp toasted sesame oil
- 1 tsp honey (or agave)
- 1 1/2 tsp kosher salt, divided (1 tsp for cucumbers, 1/2 tsp for dressing)
- 2 tbsp toasted sesame seeds
- 2 green onions, sliced thin on a bias
- 1/4 cup chopped peanuts or almonds (optional)
Instructions
- Prep the cucumbers: Slice the cucumber into thin half-moons. Toss with 1 tsp kosher salt in a colander. Let rest for 10 minutes. You'll see liquid pooling at the bottom — that's the enemy of a good salad.
- Make the ribbons: Use your peeler to shave the carrots into long ribbons. Stop when you hit the core (it's usually pale and not as sweet). Pile them into a large bowl.
- Make the dressing: Whisk the rice vinegar, soy sauce, sesame oil, honey, and 1/2 tsp salt in a small bowl or shake in a jar. Taste it. It should be tangy, salty, and a little sweet. Note: The dressing should be aggressively seasoned — it's going to coat a lot of vegetables.
- Press and dry: After 10 minutes, press the cucumbers gently in the colander to release remaining liquid. Transfer to a clean towel and pat dry. This step is where the crunch is saved or lost. Dry them like you mean it.
- Toss: Add the cucumbers to the carrot ribbons. Pour the dressing over and toss with your hands or tongs. If there's liquid pooling at the bottom, you didn't dry the cucumbers enough — just drain it off.
- Finish: Add the sesame seeds and green onions. Toss once more. Serve immediately or let it sit for 15 minutes for the flavors to meld. Use a wide, shallow bowl. Pile the salad slightly to one side, letting a few ribbon edges catch the light. Finish with an extra pinch of flaky salt and a drizzle of sesame oil right before serving.
Notes
Storage: Store the salad and dressing separately. The salad keeps in an airtight container for 3-4 days. It actually gets better on day two as the carrots soften slightly. Add sesame seeds just before serving to keep them crunchy. Make it a meal: Add shredded chicken, edamame, or grilled tofu. Spicy version: Add 1/2 tsp red pepper flakes to the dressing. Nut-free: Replace peanuts with extra sesame seeds or sunflower seeds. Herb finish: Toss in a handful of cilantro or mint at the end.