Cucumber Carrot Salad
A vibrant, crunchy salad made with fresh cucumbers, sweet carrots, and a tangy dressing, perfect for quick dinners and festive occasions.
Ingredients
Main Ingredients
- 2 large cucumbers, thinly sliced Use Persian or English cucumbers for fewer seeds.
- 3 medium carrots, julienned or shaved For sweet color and texture.
- 1/4 cup red onion, thinly sliced (optional) Adds a sharp, savory pop.
Herbs and Dressing Ingredients
- 2 tablespoons fresh dill, chopped Bright, herbaceous lift.
- 2 tablespoons fresh parsley, chopped Freshness and color.
- 3 tablespoons olive oil Silky body for the dressing.
- 2 tablespoons apple cider vinegar Tangy balance; substitute rice vinegar for milder acid.
- 1 tablespoon honey or maple syrup Ties the dressing together with gentle sweetness (use agave for vegan).
- 1 teaspoon Dijon mustard Adds depth and a tiny bite (use whole grain for texture).
- to taste Salt and freshly ground black pepper Adjust seasoning to preference.
Optional Add-ins
- to taste toasted sesame seeds, sunflower seeds, or crushed pistachios For added crunch.
Instructions
Preparation
- Wash and prepare the vegetables: thinly slice the cucumbers and julienne or peel the carrots into ribbons.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until slightly emulsified.
- In a large bowl, combine the cucumbers, carrots, red onion, dill, and parsley.
- Pour the dressing over the salad and toss gently until every strand and slice is lightly coated.
- Sprinkle toasted seeds or nuts for extra texture and a nutty note.
Serving
- Serve immediately or let it chill for 10 minutes to meld flavors.
Notes
For a thicker dressing, whisk in 2 tablespoons of plain yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate until just before serving.