Description
A refreshing and healthy Cucumber Carrot Salad made with thinly sliced cucumber, julienned carrots, and optional red onion, tossed in a tangy and slightly sweet dressing of olive oil, white vinegar or lemon juice, and honey or maple syrup. Garnished with fresh dill or parsley, this salad is perfect as a light side dish or a crisp 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 crunchiness. Peel the carrots and julienne or grate them to add texture. If using, thinly slice the red onion to add a mild sharpness and additional flavor to the salad.
- Make the Dressing: In a small bowl, whisk together olive oil, white vinegar (or lemon juice), and honey (or maple syrup). Season the dressing with salt and pepper according to your taste to balance the tanginess and sweetness.
- Toss the Salad: Pour the prepared dressing over the sliced cucumber, julienned carrots, and red onion. Gently toss all the ingredients until the vegetables are evenly coated with the dressing.
- Garnish and Serve: Sprinkle fresh dill or parsley over the salad for a fresh, herbaceous finish. Serve the salad immediately for the best freshness, or refrigerate it covered for 15–20 minutes to allow the flavors to meld together.
Notes
- For extra crunch, soak the cucumber slices in ice water before tossing.
- Adjust the sweetness and acidity of the dressing to your preference by adding more honey or vinegar.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Omit the honey or maple syrup to make it vegan and adjust seasoning accordingly.
- Use fresh herbs like dill or parsley to enhance the flavor and add a vibrant color.
