1-First Step: Wash and prep the vegetables Start by washing the cucumber, carrots, and green onions well. If you are using an English cucumber, you can leave the skin on for extra color and texture. Persian cucumbers also work well and do not need peeling. Dry everything with a clean towel so the dressing sticks better. Next, trim the ends of the cucumber and carrots. If the carrots are thick, peel them first so they are easier to shred or slice. This cucumber carrot salad works best when the vegetables are cut into thin, even pieces. That helps every bite feel balanced and makes the salad easier to toss.

2-Second Step: Slice or shred the vegetables You can use a sharp knife, a box grater, a julienne peeler, or a mandoline. Thin slices are great if you want more crunch. Shredded carrots blend into the salad for a softer texture and a little more sweetness. Both ways work, so pick the style that fits your mood or the tools you have at home. Slice 2 to 3 green onions and set them aside. They add a fresh bite that cuts through the sweet and tangy dressing. If you want a more delicate taste, use only the green parts. If you like a stronger onion flavor, include some of the white parts too.

3-Third Step: Make the dressing In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon avocado oil, 1 teaspoon toasted sesame oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 tablespoon honey. Add salt and pepper to taste, then whisk until the dressing looks smooth and well mixed. This dressing gives the cucumber carrot salad its signature flavor. The soy sauce adds savory depth, the rice vinegar adds tang, and the honey softens the sharp edges. Dijon mustard helps the dressing emulsify, which means it coats the vegetables more evenly. If you want the dressing a little sweeter, add a small extra drizzle of honey. If you prefer more tang, add another splash of rice vinegar.

4-Fourth Step: Toss the salad Place the cucumber, carrots, and green onions in a large bowl. Pour the dressing over the top and toss gently until everything is coated. Be careful not to overmix, especially if you used a mandoline or thin slicing tool. You want the vegetables to stay crisp and fresh. If the salad seems a little dry, add another spoonful of dressing. If it looks too wet, let it sit for a minute or two and toss again. The vegetables will release a little moisture as they rest, so small adjustments are easy to make.

5-Final Step: Finish and serve Sprinkle 1 teaspoon sesame seeds over the top right before serving. That final touch adds a nutty crunch and makes the cucumber carrot salad look polished without any fuss. Serve it cold or at room temperature as a side dish, light lunch, or crunchy topping for grain bowls and wraps. This recipe tastes best soon after mixing, but it still holds up well for short-term serving. If you are making it for guests, you can prep the vegetables and dressing ahead of time, then toss them together just before serving. That keeps the texture crisp and the flavor bright.