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Cucumber And Carrot Salad

Cucumber And Carrot Salad

Thin-sliced vegetables in a light vinaigrette are light and refreshing, perfect for warmer weather and also a lovely change if you’ve been eating a lot of lettuce and it’s starting to get a little repetitive. Why not switch it up and try something new?

To get the cucumbers and carrots ready for this salad, the fastest tool is a spiralizer. If you don’t already have one, they’re really cheap and they can magically transform just about any vegetable into a spiraling noodle shape. It’s convenient to have one for making Paleo noodles out of zucchini and other vegetables, but they’re also a lot of fun for that birds-nest tossed salad look. If you don’t have one, a mandolin or any other method of slicing the vegetables into thin slivers will do just as well.

Try this salad with anything inspired by east Asian cuisine – what about some seared tuna with a crunchy sesame crust? Or maybe some quick spicy shrimp? Or try it with grilled steak; it would be a nice contrast and easy to throw together on the side.

Cucumber And Carrot Salad Recipe

Servings SERVES: 4Preparation time PREP: 20 min.


Protein: 1g / %

Carbs: 9g / %

Fat: 8g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 cucumbers
  • 3 carrots
  • 1 tbsp. sesame seeds
  • 1 green onion, thinly sliced
  • 2 tbsp. white wine vinegar
  • 2 tbsp. fresh lime juice
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper
Salad preparation


  1. Cut the cucumbers and carrots into thin strips using a mandoline, spiralizer, or a knife.
  2. In a bowl, whisk the olive oil, white wine vinegar, lime juice, and season with freshly ground black pepper to taste.
  3. In a salad bowl, combine the cucumbers, carrots, and green onion.
  4. Pour the dressing on top, and toss gently.
  5. Drizzle with sesame seeds before serving.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

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