Tangy Pickled Cucumber and Carrot Salad with Rice Vinegar

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing salad featuring thinly sliced cucumbers and carrots pickled in a bright, sour rice vinegar dressing. This Asian-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs cucumber, carrot, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 50 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Asian cuisine 50 cal/serving

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Ingredients

1 large, thinly sliced cucumber
2 medium, julienned carrot
1/2 cup rice vinegar
2 tbsp sugar
1 tsp salt
1/4 cup water
1/4 tsp red chili flakes
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a small saucepan, combine 1/2 cup rice vinegar, 2 tbsp sugar, 1 tsp salt, and 1/4 cup water. Heat over medium heat, stirring until sugar and salt dissolve, about 3 minutes. Remove from heat and let cool slightly.
Step 2: Place 1 large thinly sliced cucumber and 2 medium julienned carrots into a large bowl. Pour the warm vinegar mixture over the vegetables and toss gently to coat.
Step 3: Sprinkle 1/4 tsp red chili flakes and 2 tbsp chopped fresh cilantro over the salad, stirring to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld.