Description
A refreshing and crunchy cucumber carrot salad dressed with a tangy-sweet vinaigrette, perfect as a light side dish or healthy snack.
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 for maximum crunch. Peel and julienne or grate the carrots for extra texture. If you prefer a bit of sharpness, thinly slice the red onion and add it to the vegetables.
- Make the Dressing: In a small bowl, whisk together the olive oil, white vinegar (or lemon juice), and honey (or maple syrup). Season with salt and pepper to taste to achieve a balanced, tangy-sweet flavor.
- Toss the Salad: Pour the dressing over the sliced cucumber, carrots, and red onion. Gently toss everything together until all the vegetables are evenly coated with the dressing.
- Add Fresh Herbs and Serve: Sprinkle fresh dill or parsley over the top for an herby finish, if desired. Serve the salad immediately for maximum freshness, or cover and refrigerate for 15–20 minutes to allow the flavors to meld.
Notes
- You can substitute white vinegar with lemon juice based on your preference.
- Maple syrup can be used as a vegan alternative to honey.
- Adjust salt and pepper according to taste.
- For extra crunch, chill the vegetables beforehand.
- This salad is best consumed fresh but can be refrigerated for up to 1 day.
