Description
A refreshing and healthy Cucumber Carrot Salad featuring thinly sliced cucumber, julienned carrots, and optional red onion, tossed in a tangy olive oil and vinegar dressing with a hint of sweetness. Perfect as a light side dish or a nutritious snack.
Ingredients
Scale
Vegetables
- 1 medium cucumber, thinly sliced
- 2 medium carrots, peeled and julienned or grated
- 1/4 red onion, thinly sliced (optional)
Dressing
- 2 tbsp olive oil
- 1 tbsp white vinegar or lemon juice
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Garnish
- Fresh dill or parsley (optional)
Instructions
- Prepare the Vegetables: Slice the cucumber thinly for maximum crunch. Peel and julienne or grate the carrots to add extra texture. If using, thinly slice the red onion to incorporate a bit of sharpness in the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, white vinegar (or lemon juice), and honey (or maple syrup). Season the dressing with salt and pepper according to your taste preferences to create a balanced, tangy-sweet flavor.
- Toss the Salad: Pour the prepared dressing over the sliced cucumber, carrots, and red onion. Gently toss everything together until all the vegetables are evenly coated with the dressing for consistent flavor in every bite.
- Garnish and Serve: Sprinkle fresh dill or parsley on top for an herby finish if desired. Serve the salad immediately to enjoy maximum freshness, or cover and refrigerate for 15–20 minutes to allow the flavors to meld nicely before serving.
Notes
- You can substitute white vinegar with lemon juice for a different tangy flavor.
- Maple syrup can be used instead of honey to keep the salad vegan.
- For added crunch, consider adding toasted nuts or seeds as a garnish.
- Refrigerate leftovers in an airtight container and consume within 1-2 days for best quality.
- The salad is best served chilled but not soggy, so avoid letting it sit too long after dressing.
