Description
A refreshing and crunchy Cucumber Carrot Salad featuring thinly sliced cucumber, julienned carrots, and optional red onion, all tossed in a tangy-sweet olive oil and vinegar dressing, perfect for a light side dish or 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 maximize crunch. Peel and julienne or grate the carrots for texture. If using, thinly slice the red onion for a mild pungency and add it to the vegetable mix.
- Make the dressing: In a small bowl, whisk together olive oil, white vinegar or lemon juice, and honey or maple syrup. Season with salt and pepper to balance the tangy and sweet flavors.
- Toss the salad: Pour the dressing over the prepared vegetables. Toss gently until all pieces are evenly coated with the dressing to ensure a well-balanced flavor in every bite.
- Garnish and serve: Sprinkle fresh dill or parsley over the salad for an aromatic, herby finish. Serve immediately for crisp freshness or refrigerate for 15–20 minutes to allow flavors to meld.
Notes
- Use lemon juice instead of white vinegar for a citrusy twist.
- Maple syrup can be substituted with honey for a vegan option.
- Refrigerate for 15–20 minutes to let flavors blend, but serve soon after to maintain crunch.
- Optional red onion adds slight pungency; omit if preferred milder taste.
- Can be customized with additional herbs like cilantro or mint for variation.
