Description
This refreshing Cucumber Carrot Salad combines crisp cucumber slices and sweet julienned carrots with a tangy, lightly sweetened dressing. Enhanced with optional red onion and fresh herbs, it’s a quick and healthy side dish perfect for any meal or as a light 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 to ensure maximum crunch. Peel the carrots then julienne or grate them to add texture. If using, thinly slice the red onion for a slight bite and sharpness to the salad.
- Make the dressing: In a small bowl, whisk together olive oil, white vinegar or lemon juice, and honey or maple syrup. Add salt and pepper to taste, balancing tanginess and sweetness carefully for optimal flavor.
- Toss the salad: Pour the dressing over the cucumber, carrots, and red onion. Use gentle tossing motions to fully coat all vegetables evenly without bruising them.
- Finish and serve: Sprinkle fresh dill or parsley over the salad for an herby aroma and flavor. Serve immediately to enjoy fresh crispness, or refrigerate covered for 15–20 minutes to let flavors meld for a more blended taste.
Notes
- This salad is best served fresh but can be chilled briefly to enhance flavor melding.
- You can substitute lemon juice for white vinegar based on preference.
- Honey or maple syrup provides a gentle sweetness, adjust quantity to taste or omit for a more tart dressing.
- Fresh dill adds a distinctive aroma, parsley provides a milder herbal note—both optional.
- For a larger serving, double the ingredients accordingly.
