Description
A refreshing and crunchy cucumber carrot salad tossed in a tangy-sweet olive oil and vinegar dressing, perfect as a light side dish or appetizer. This easy no-cook salad combines thinly sliced cucumber, julienned carrots, and optional red onion with fresh herbs for a bright, healthy flavor.
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 retain maximum crunch. Peel and julienne or grate the carrots to add a nice texture to the salad. If you prefer a bit of pungency, thinly slice the red onion and add it to the prepared vegetables.
- Make the Dressing: In a small bowl, whisk together the olive oil, white vinegar or lemon juice, and honey or maple syrup. Add salt and pepper to taste, adjusting to create a balanced tangy-sweet dressing.
- Toss the Salad: Pour the dressing over the sliced cucumber, carrots, and optional red onion. Toss gently but thoroughly so all ingredients are evenly coated with the dressing for consistent flavor.
- Garnish and Serve: Sprinkle fresh dill or parsley over the top of the salad for a fresh, herby finish if desired. Serve immediately to enjoy the crisp freshness, or refrigerate covered for 15–20 minutes to allow the flavors to meld together.
Notes
- You can substitute maple syrup for honey to make this salad vegan.
- For extra crunch, chill the vegetables before assembling.
- Red onion is optional; omit if you prefer a milder flavor.
- Use freshly squeezed lemon juice instead of vinegar for a citrusy twist.
- Best served fresh but can be refrigerated for up to 1 day.
