My mom’s signature cucumber salad recipe is dosakaya pachadi. She makes it with regular cucumbers, but I use English cucumbers instead. This has been my favorite salad since childhood. Carrot and cucumber are a match made in heaven, in my opinion! They have a sweet crunch and a juicy crispness that are just perfect! Carrots cucumber salad is my all-time favorite, though I also enjoy carrot and chia seed salad and carrot kosambari and make them often. This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
gluten nuts soy
To make it grain-free, swap the rice vinegar with regular or apple cider vinegar. If you do not want seeds in your recipe, you can omit the sesame seeds, but they add a nice crunch and balance to the salad. To make it allium free, just skip the onions.
Simple and easy to make, this salad is ready in less than 20 minutes. No cooking required, it is ideal for those busy days when time is limited. It is colorful, fragrant, and has lovely textures. It uses simple ingredients that you already have in your pantry. With only about 119 calories per serving, it is healthy, and light and perfect for hot summer days. Check the nutrition chart at the end of the recipe card for more details. It is free of many allergens and suitable for you if you have dietary preferences. See the section above for more information.
What are the benefits of raw carrot and cucumber salad?
A raw salad with carrots and cucumber has many benefits. First of all, as we eat with our eyes first, the bright color of the raw veggies makes the salad look gorgeous! The crunchy carrots, crisp cucumber, and sharp red onions balance well with each other. The fresh herbs and the dressing adds a lovely freshness to the salad. The toasted sesame seeds add more nutrition and a nutty flavor to the dish. This simple carrot and cucumber salad is low in calories and high in fiber (check the nutrition chart at the end of the recipe card for more details). As we know, carrots are super healthy and on hot days cool cucumbers provide hydration, among other health benefits. See the recipe card for quantities.
Cucumbers: There are so many different kinds of cucumbers out there! I use the regular, large English cucumbers. You can also use Persian cucumber, also known as baby cucumber, if you like. Carrots: I used red carrots because they are in season now. You can use the regular orange or any carrots that you have. Salt and sugar: I use Himalayan pink salt and demerara sugar. Onion: I use red onion for its color and taste. You can use any onion of your choice. Red pepper flakes: I love the color contrast and the gentle heat that they add to the salad. You can replace them with freshly cracked black pepper or some finely chopped chili peppers. Rice wine vinegar: If you don’t have this, you can use red wine vinegar or white wine vinegar instead. Want to skip vinegar altogether? See the section below for alternative dressing ingredients. Fresh herbs: I use cilantro. Not a fan of it? See the section below for other options. Sesames seeds: I toast them in a pan until they are aromatic.
If you have made this carrots cucumber salad, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma Also see the video at the end of the recipe card below. Wash and thinly slice the carrots and cucumber. Peel the carrots and cucumber only if necessary. Wash, peel and thinly slice the onion. Wash the cilantro leaves and pat them dry on a kitchen or paper towels. Note: You can make carrot ribbons instead of slicing them. You can also cut the veggies into long strips, if that is what you prefer. Step 2: Make the dressing. This carrots cucumber salad dressing has just 4 ingredients: rice wine vinegar, red pepper flakes, salt, and sugar. Add them to a bowl or a glass jar and mix well until the salt and sugar are dissolved. Keep aside. Step 3: Assemble the salad. Add the sliced carrots, onion and cucumber slices, and cilantro leaves to a mixing bowl. Pour the dressing and mix well so that it coats all the vegetables. Garnish with sesame seeds and more cilantro. The salad is now ready to be served, however, if you have time let it rest for 5 minutes or so. This will allow the flavors to mingle. Not a fan of cilantro? Swap with any fresh herbs of your choice - parsley, mint, chives, or dill will work well. Variations: You can amp up this simple crunchy cucumber carrot salad, if you like, to add more flavors, textures, and nutrition. Here are some ideas:
Add leafy greens. Some arugula (rocket leaves) or micro greens of your choice will make the salad more colorful and healthy. Make a dressing without vinegar. Use lemon juice or lime juice instead of vinegar to make a sweet and tangy lemon dressing. Make a vinaigrette dressing. If you don’t mind adding oil to the recipe, add some olive oil to the dressing and shake well. Add Asian flavors. The toasted sesame seeds add some Asian flavor, but you can enhance it by adding some chopped scallions (spring onions), some soy sauce, and a few drops of sesame oil to the dressing.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma If you want to prep ahead, slice the vegetables and store them in separate, airtight containers in the fridge. Make the dressing and store it separately too.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
