Description
A refreshing and crisp Cucumber Carrot Salad that combines thinly sliced cucumber, julienned carrots, and optional red onion in a tangy, slightly sweet olive oil and vinegar dressing. This simple, healthy side dish is perfect for quick preparation and can be served immediately or chilled to enhance flavors.
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 to add texture. If you prefer a slight bite, 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). Add salt and pepper to taste to create a balanced tangy-sweet dressing.
- Toss the Salad: Pour the dressing over the prepared vegetables. Gently toss all ingredients together until the cucumber, carrots, and red onion are evenly coated with the dressing.
- Garnish and Serve: Sprinkle fresh dill or parsley over the salad for an herby finish if desired. Serve immediately for the freshest taste, or cover and refrigerate for 15–20 minutes to allow the flavors to meld.
Notes
- Use either white vinegar or lemon juice based on your flavor preference.
- Honey can be substituted with maple syrup for a vegan option.
- For best texture and flavor, serve the salad chilled but not soggy.
- Optional red onion adds a nice bite but can be omitted for a milder taste.
- Fresh herbs like dill or parsley enhance the flavor but are not necessary.
