Asian Cucumber Carrot Slaw Recipe

I’m excited to share my simple Carrot Slaw that doubles as a side for grilled meats or a surprising taco filling.

I love a side that snaps awake your whole plate, and this Asian Cucumber Carrot Slaw does exactly that. I toss thin slices of English cucumbers with bright shredded carrots and let the flavors settle so every bite is crisp, a little tangy, and oddly addictive.

It’s the kind of Carrot Slaw that pairs with grilled meats or sneaks inside a taco and makes everything better. If you like short cuts and bold little flavors you’ll want this Asian Salad Recipe in your rotation.

I cant promise you wont sneak spoonfuls right from the bowl. Try it once and see.

Ingredients

• English cucumber: crisp, mostly water, low calorie, refreshing, adds crunch and cooling contrast.
• Carrots: sweet, fiber rich, beta carotene turns to vitamin A, bright color and crunch.
• Rice vinegar: light acidity, tangy brightness wakes flavors, low calories, slightly sweet tang.
• Toasted sesame oil: nutty aroma, small amount adds big flavor, a little goes far.
• Soy sauce or tamari: salty umami boost, adds depth, watch sodium levels though.
• Fresh ginger: zesty, anti inflammatory, adds warm spicy lift, use sparingly for balance.
• Cilantro: bright herbal lift, vitamin rich, some people love it others say soap.
• Toasted sesame seeds: tiny crunch, healthy fats, mild nutty flavor, pretty garnish and texture.

Ingredient Quantities

• 2 English cucumbers (about 1 lb total), thinly sliced
• 2 medium carrots (about 1 to 1 1/2 cups shredded)
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce or tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon granulated sugar or 2 teaspoons honey, cuz I like it a tad sweet
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 scallions, thinly sliced (white and green parts)
• 2 tablespoons chopped fresh cilantro (optional but tasty)
• 1 tablespoon toasted sesame seeds
• 1/4 teaspoon red pepper flakes or a small pinch of chili flakes (optional)
• About 1/4 teaspoon salt and a few grinds black pepper, to taste

How to Make this

1. Thinly slice the English cucumbers into rounds, shred the carrots, and thinly slice the scallions (white and green parts). If you want smaller bites, halve the cucumber rounds once more.

2. Put the cucumber slices in a colander, sprinkle about 1/4 teaspoon salt over them, toss, and let sit 8 to 10 minutes to draw out excess water. Pat dry or gently squeeze with paper towels.

3. In a medium bowl whisk together 3 tablespoons rice vinegar, 1 tablespoon soy sauce or tamari, 1 tablespoon toasted sesame oil, and 1 tablespoon granulated sugar or 2 teaspoons honey (use what you like cuz I like it a tad sweet).

4. Add 1 clove minced garlic, 1 teaspoon grated fresh ginger, about 1/4 teaspoon salt (you already used some on the cukes so go easy), a few grinds black pepper, and 1/4 teaspoon red pepper flakes or a small pinch of chili flakes if you want heat. Whisk until sugar is dissolved and everything’s combined.

5. Put the drained cucumbers, shredded carrots, and sliced scallions into a large bowl. Add 2 tablespoons chopped fresh cilantro if using.

6. Pour the dressing over the veggies and toss gently but thoroughly so every piece gets coated.

7. Taste and adjust: add a pinch more salt, a drizzle more soy, or a touch more honey if it needs sweetness. This step matters, do it.

8. Let the slaw sit at least 10 to 15 minutes in the fridge so flavors meld, or up to 30 minutes for better flavor. If you’re serving right away it’s still good, just a bit fresher tasting.

9. Before serving sprinkle 1 tablespoon toasted sesame seeds on top, give a final toss, and serve chilled or at room temp alongside grilled meats or even inside a taco.

Equipment Needed

1. Cutting board, big and steady, for slicing and shredding stuff
2. Sharp chef’s knife, for thin cucumber rounds and scallions (halve rounds if you want smaller bites)
3. Box grater or food processor with shredder disc, to shred the carrots quick
4. Colander or fine mesh sieve, to salt-drain the cucumbers
5. Paper towels or a clean kitchen towel, to pat or gently squeeze the cukes dry
6. Medium bowl, to whisk and hold the dressing
7. Large bowl, to toss the veggies and dressing together
8. Whisk plus measuring spoons and a tablespoon or cup measure, to mix and measure the dressing ingredients
9. Microplane or small grater for ginger (and a small skillet if you want to toast sesame seeds, optional)

FAQ

Asian Cucumber Carrot Slaw Recipe Substitutions and Variations

• English cucumbers: swap with Persian cucumbers or one regular slicing cucumber (peel and scoop the seeds if it’s too watery). Zucchini works in a pinch but it’s milder.
• Soy sauce or tamari: use coconut aminos for a gluten free, slightly sweeter option, or low sodium soy sauce if you want less salt.
• Rice vinegar: substitute apple cider vinegar or white wine vinegar, but use a bit less since they’re sharper, and add a touch of sugar if it tastes too tart.
• Granulated sugar or honey: try maple syrup, agave, or brown sugar for deeper flavor; or skip sweetener altogether if you prefer it tangy.

Pro Tips

1. Salt and dry the cukes right, then keep the dressing apart till serving. Salting pulls out the water so the slaw wont get soggy, but if you leave the dressing on too long it still goes limp. Do the salt step, pat or squeeze gently, then toss with dressing just before you eat it if you want max crunch.

2. Toast the sesame seeds and rough chop some for more punch. Toasting brings out a nutty smell that lifts the whole thing, and if you grind a few seeds lightly youll get a creamier mouthfeel. Warm the sesame oil in a pan for just a few seconds to wake it up but dont cook it full blast or it turns bitter.

3. Taste and tweak like a chef not a robot. Make the dressing then taste it with a cucumber slice. If it seems too sharp add a little more sweetener, if it feels flat add a splash more rice vinegar or a squeeze of lime. Add soy slowly so it doesnt get too salty. Honey can sit better than sugar but if it wont dissolve, warm it a bit first.

4. Prep hacks to save time and keep texture. Shred carrots and slice scallions ahead, store them separate in the fridge, but dont dress the cukes until close to serving. If you need it to hold for a party, salt the cukes longer and give them an extra pat dry so they stay crunchy even after sitting a while.