Tangy Pickled Cucumber and Carrot Salad with Rice Vinegar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring thinly sliced cucumbers and carrots pickled in a bright, sour rice vinegar dressing. This asian-inspired salads (vegetarian) ready in about 20 minutes pairs large, thinly sliced cucumber, medium, julienned 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Tangy Pickled Cucumber and Carrot Salad with Rice Vinegar take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tangy Pickled Cucumber and Carrot Salad with Rice Vinegar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, thinly sliced cucumber from drying out.

Can I substitute ingredients in Tangy Pickled Cucumber and Carrot Salad with Rice Vinegar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tangy Pickled Cucumber and Carrot Salad with Rice Vinegar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tangy Pickled Cucumber and Carrot Salad with Rice Vinegar vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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