Description
This refreshing Cucumber Carrot Salad combines crisp cucumber, sweet carrots, and optional red onion, all tossed in a tangy-sweet olive oil and vinegar dressing. Garnished with fresh dill or parsley, it makes a perfect light side dish or healthy snack. Ready in under an hour, this simple, vibrant salad highlights fresh seasonal produce with a balanced flavor profile.
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 the carrots and julienne or grate them for added texture. If desired, thinly slice the red onion and add it to the mix.
- Make the Dressing: In a small bowl, whisk together olive oil, white vinegar or lemon juice, and honey or maple syrup until well combined. Season with salt and pepper to taste, adjusting for a balanced tangy-sweet flavor.
- Toss the Salad: Pour the dressing over the sliced cucumber, carrots, and red onion. Gently toss all ingredients together until the vegetables are evenly coated with dressing.
- Garnish and Serve: Sprinkle fresh dill or parsley over the salad if using. Serve immediately for maximum freshness, or cover and refrigerate for 15–20 minutes to let flavors meld before serving.
Notes
- Use fresh, firm cucumbers and crunchy carrots for the best texture.
- Red onion is optional; substitute with green onion or omit if preferred.
- Adjust the vinegar and sweetener quantities to taste depending on your preference for acidity and sweetness.
- For a vegan option, use maple syrup instead of honey.
- This salad is best served fresh but can be refrigerated for up to 2 days.
