Description
A refreshing and easy-to-make cucumber carrot salad featuring thinly sliced cucumber, julienned carrots, and a tangy-sweet dressing made from olive oil, white vinegar, and honey. This crisp salad is perfect as a light side dish or a healthy 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 and julienne or grate the carrots to add texture. If you prefer a bit of sharpness and extra flavor, thinly slice the red onion and add it to the vegetable mix.
- Make the Dressing: In a small bowl, whisk together the olive oil, white vinegar (or lemon juice), and honey (or maple syrup) until fully combined. Season the dressing with salt and pepper to achieve a balanced tangy and sweet flavor.
- Toss the Salad: Pour the prepared dressing over the sliced cucumber, carrots, and red onion. Gently toss all the ingredients together until the vegetables are evenly coated with the dressing.
- Garnish and Serve: Sprinkle fresh dill or parsley over the salad for an added herbal note if desired. Serve the salad immediately for optimal freshness, or cover and refrigerate for 15–20 minutes to allow the flavors to meld together before serving.
Notes
- For an extra crunch, chill the cucumber and carrots before slicing.
- Substitute maple syrup for honey to make the salad vegan.
- Adjust the acidity by varying the amount of vinegar or lemon juice to taste.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Add toasted nuts or seeds for additional texture and nutrition.
