Description
A refreshing and crunchy cucumber carrot salad tossed in a tangy and slightly sweet dressing, perfect as a light side dish or a healthy snack. This quick and easy recipe features thinly sliced cucumbers and julienned carrots, combined with a simple olive oil and vinegar dressing, finished with fresh herbs for added flavor.
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 Vegetables: Slice the cucumber thinly for maximum crunch. Peel and julienne or grate the carrots for extra texture. If you like a bit of bite, thinly slice the red onion and add it to the vegetables.
- Make Dressing: In a small bowl, whisk together the olive oil, white vinegar (or lemon juice), and honey (or maple syrup). Season with salt and pepper to taste for a balanced, tangy-sweet flavor.
- Toss Salad: Pour the dressing over the sliced cucumber, carrots, and red onion. Toss everything together gently until all the vegetables are well coated with the dressing.
- Add Fresh Herbs and Serve: Sprinkle fresh dill or parsley over the top for an herby finish, if desired. Serve immediately for maximum freshness, or cover and refrigerate the salad for 15–20 minutes to let the flavors meld together.
Notes
- Use either white vinegar or lemon juice depending on your preference.
- Maple syrup can be used as a vegan substitute for honey.
- For crunchier texture, serve immediately after tossing.
- Refrigerating for 15–20 minutes enhances the flavor infusion.
- Optional red onion adds a mild sharpness but can be omitted for a milder salad.
