Crisp cucumber and sweet carrot ribbons tossed in a tangy dressing make this Vietnamese Cucumber and Carrot Salad a refreshing, fast side for any meal. It comes together in minutes, holds up well for lunch prep, and brightens heavier mains with a light, citrusy snap. Try it with grilled proteins or cold noodles.
Why You’ll Love This Vietnamese Cucumber and Carrot Salad
- Bright, tangy flavor that balances rich mains.
- Ready in under 15 minutes for speedy weeknight sides.
- Great for meal prep — keeps well in the fridge.
- Kid-friendly texture when sliced thin.
- Perfect as a light starter or picnic side.
Ingredients Needed
- Veggies:
- 1 cucumber
- 2 carrots
- Sauce:
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Spices:
- Chili flakes (optional)
- Toppings:
- Fresh cilantro for garnish
Try a related Asian carrot salad if you want a variation with different seasonings.
Step-by-Step Instructions
- Julienne the cucumber and carrots into thin matchsticks so they toss easily.
- In a bowl, mix rice vinegar, sugar, soy sauce, and sesame oil until the sugar is dissolved.
- Add the julienned vegetables to the dressing.
- Toss until the vegetables are well coated and evenly dressed.
- Garnish with fresh cilantro and chili flakes if desired, then serve chilled or at room temperature.
Serving Suggestions Vietnamese Cucumber and Carrot Salad
- Serve alongside grilled chicken, shrimp, or tofu for a light meal.
- Layer over rice bowls or cold noodle salads for extra crunch.
- Top with chopped peanuts or toasted sesame seeds for texture.
- Pair with a citrusy side like mandarin orange salad for bright contrast.
Tips for Success Vietnamese Cucumber and Carrot Salad
- Slice veggies uniformly for the best texture and presentation.
- Chill for 10–15 minutes before serving so flavors meld.
- Adjust sugar and rice vinegar to taste for sweeter or tangier notes.
- For a creamier version, see the creamy cucumber salad for ideas.
- Store in an airtight container up to 3 days, but toss again before serving.
Variations
Here are a few easy ways to change it up:
- Add thinly sliced red onion or bell pepper for extra color and crunch.
- Toss with cooked shredded chicken or shrimp to make it a light main.
- Make it spicy by adding more chili flakes or a splash of sriracha.
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Vietnamese Cucumber and Carrot Salad
A bright and tangy salad made with crisp cucumber and sweet carrot ribbons, perfect for pairing with grilled proteins or cold noodles.
Ingredients
Veggies
- 1 piece cucumber
- 2 pieces carrots
Sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Spices
- chili flakes (optional)
Toppings
- Fresh cilantro for garnish
Instructions
Preparation
- Julienne the cucumber and carrots into thin matchsticks so they toss easily.
- In a bowl, mix rice vinegar, sugar, soy sauce, and sesame oil until the sugar is dissolved.
- Add the julienned vegetables to the dressing.
- Toss until the vegetables are well coated and evenly dressed.
- Garnish with fresh cilantro and chili flakes if desired, then serve chilled or at room temperature.
Notes
Slice veggies uniformly for the best texture and presentation. Chill for 10–15 minutes before serving so flavors meld. Adjust sugar and rice vinegar to taste for sweeter or tangier notes. Store in an airtight container up to 3 days, but toss again before serving.