Introduction

This refreshing cucumber carrot salad is a simple and vibrant side dish perfect for any meal. With a light tangy dressing and optional herbs, it brings a delightful crunch and bright flavor that’s easy to prepare.

Cucumber Carrot Salad Recipe - Recipe Image

Ingredients

1 medium cucumber, thinly sliced
2 medium carrots, peeled and julienned or grated
1/4 red onion, thinly sliced (optional)
2 tbsp olive oil
1 tbsp white vinegar or lemon juice
1 tsp honey or maple syrup
Salt and pepper, to taste
Fresh dill or parsley for garnish (optional)

Instructions

Step 1: Prepare the cucumber and carrots by slicing the cucumber thinly and peeling and julienning or grating the carrots.
Step 2: If using, thinly slice the red onion and add it to the prepared vegetables.
Step 3: In a small bowl, whisk together olive oil, white vinegar or lemon juice, and honey or maple syrup. Season with salt and pepper to taste.
Step 4: Pour the dressing over the vegetables and toss until everything is well coated.
Step 5: Garnish with fresh dill or parsley if desired to add color and fresh flavor.
Step 6: Serve the salad immediately or refrigerate for 15–20 minutes to allow the flavors to meld.

Tips & Variations

For extra crunch, add toasted nuts or seeds like sunflower or pumpkin seeds.
Swap white vinegar for apple cider vinegar for a milder tang.
Use fresh lemon juice instead of vinegar for a bright citrus flavor.
Add a pinch of chili flakes for a subtle kick.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften over time, so it’s best enjoyed fresh or within a day. Give it a quick toss before serving and serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate. However, it’s best to add any tender herbs just before serving to keep them fresh.

Can I use different vegetables in this salad?

Absolutely! Feel free to add or substitute vegetables like bell peppers, radishes, or celery for added crunch and color.

Cucumber Carrot Salad Recipe

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4.8 from 136 reviews

A refreshing and crunchy Cucumber Carrot Salad that combines thinly sliced cucumber and julienned carrots with a light, tangy dressing made from olive oil, white vinegar, and a touch of honey. This easy-to-make salad is perfect as a healthy side dish or a quick snack, garnished with fresh herbs for added flavor and color.

Author: zara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Serves 2
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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 for garnish (optional)

Instructions

Prepare the vegetables: Thinly slice the cucumber for crisp texture. Peel and julienne or grate the carrots to add a slight bite to the salad.
Add onions (optional): If using, thinly slice the red onion and combine it with the prepared vegetables for an added layer of flavor.
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 your taste.
Toss the salad: Pour the dressing over the vegetables and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
Garnish: Add fresh dill or parsley on top for a fresh burst of color and herbal essence.
Serve or chill: Serve the salad immediately for a crisp, fresh taste or refrigerate for 15–20 minutes to let the flavors meld beautifully before serving.

Notes

You can substitute maple syrup with agave nectar for a vegan option.
For extra crunch, add toasted sunflower seeds or nuts as a topping.
This salad is best eaten fresh but can be stored covered in the refrigerator for up to 2 days.
Adjust the amount of vinegar or lemon juice to balance the acidity according to your preference.
If red onion is too strong, soak the slices in cold water for 10 minutes before adding.

Keywords: Cucumber Carrot Salad, fresh salad, vegetarian salad, easy side dish, healthy salad, no-cook salad