Sweet Cucumber & Carrot Salad

Prep Time
Cook Time
Ready In

"This cuke salad makes for a tasty side or to be enjoyed on its own."

Original recipe yields 6 servings


  • Serving Size: 1 (164.5 g)
  • Calories 129.2
  • Total Fat - 3.7 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 9.3 mg
  • Sodium - 496.1 mg
  • Total Carbohydrate - 20.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 18.5 g
  • Protein - 3.8 g
  • Calcium - 19.1 mg
  • Iron - 0.4 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.1 mg

Step 1

Toss the vegetables together in a medium bowl.

Step 2

Heat the water, sugars, vinegar, and fish sauce (adding it bit by bit) over medium heat, stirring, until sugar dissolves.

Step 3

Remove from heat and pour over vegetables. Refrigerate until ready to serve.

NOTE: This salad will keep for up to 3 days in the refrigerator.

Tips & Variations

No special items needed.



We enjoyed this with fish! Easy and very good -- I think it will go with just about any kind of meat! I used the whole tablespoon of the fish sauce and used a pickled pepper. Thanks for sharing!

review by:
(18 Sep 2020)


Fantastic! I made it with fresh jalapeños from my garden ❤ and had it with Luvcookn's Sesame crusted pork tenderloin. A match made in heaven.

review by:
(23 Jun 2017)

Susie D

I used a fresh jalapeno rather than pickled, but otherwise followed the recipe. I used almost the full tablespoon of fish sauce as well. I served this alongside several meals and we enjoyed it with all. Thank you for sharing the recipe!

review by:
(14 May 2017)