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Cucumber Carrot Salad

Cucumber Carrot Salad

This refreshing Cucumber Carrot Salad combines the crispness of fresh cucumbers with the natural sweetness of grated carrots, tossed in a tangy lemon and olive oil dressing. Quick and easy to prepare, it’s a healthy, vibrant side dish or snack that adds color and crunch to any meal.

Ingredients

Scale

Main Ingredients

  • 1 large fresh cucumber (firm and crisp)
  • 2 medium carrots (grated finely)

Dressing

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste

Optional Additions

  • 2 tablespoons chopped fresh herbs (parsley, dill, or cilantro)
  • 1 tablespoon toasted sesame seeds or chopped walnuts

Instructions

  1. Prepare the Vegetables: Wash the cucumbers and carrots thoroughly. Peel the carrots if they are not organic, then grate them finely. Slice the cucumber thinly or julienne depending on your preferred texture.
  2. Mix the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, salt, and pepper until well combined.
  3. Combine and Toss: Place the grated carrots and sliced cucumbers in a large bowl. Pour the dressing over the vegetables and toss gently but thoroughly to coat evenly.
  4. Add Finishing Touches: Sprinkle chopped fresh herbs and optional toasted seeds or nuts over the salad if using. Toss lightly and taste, adjusting lemon juice, salt, or pepper as needed.

Notes

  • Use fresh, crisp cucumbers and sweet carrots for best flavor and texture.
  • Salt and rest cucumber slices for 10 minutes then drain to reduce excess moisture and improve crunch.
  • Grate carrots finely for an even blend with cucumbers.
  • Let the salad rest for 15-20 minutes to allow the flavors to meld.
  • Adjust lemon juice and olive oil to your taste preference for tanginess or richness.

Nutrition

Keywords: cucumber carrot salad, healthy salad, vegan salad, gluten free salad, quick side dish, fresh vegetable salad