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Cucumber Carrot Salad

Cucumber Carrot Salad
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A fresh, crunchy, and colorful Cucumber Carrot Salad featuring crisp cucumbers, sweet carrots, fresh herbs, and a tangy lemon-olive oil dressing. This simple and healthy salad comes together in under 15 minutes, making it a perfect light side dish or snack to refresh your meals with vibrant flavors and textures.

Ingredients

Scale

Vegetables

  • 2 medium fresh cucumbers (English or Persian preferred), thinly sliced
  • 2 medium bright carrots, julienned or shredded

Herbs

  • 2 tablespoons fresh dill or cilantro, chopped

Dressing

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Extras

  • 1 tablespoon toasted seeds or nuts (such as pumpkin seeds, sunflower seeds, almonds, or walnuts)
  • Pinch of red chili flakes or thinly sliced jalapeños (for a spicy kick)
  • 2 tablespoons raisins or chopped apples (for a sweet twist)

Instructions

  1. Prepare the Vegetables: Wash and peel the carrots and cucumbers if desired. Julienne or shred the carrots and thinly slice the cucumbers into uniform, easy-to-toss pieces that mix well together.
  2. Mix the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, salt, and freshly ground black pepper. Adjust the balance of acidity and oil according to taste to bring the salad flavors together.
  3. Combine Ingredients: In a large bowl, toss the carrots and cucumbers with the dressing until everything is evenly coated. Add the fresh herbs at this point to distribute their vibrant aroma and flavor throughout the salad.
  4. Add Optional Extras: If using nuts, seeds, chili flakes, raisins, or chopped apples, sprinkle them on top of the salad and gently fold to integrate these extra flavor and texture elements.
  5. Chill Before Serving: Cover the salad and refrigerate for 15-30 minutes to allow the flavors to marry and enhance the texture. Serve cold for the best taste and freshness.

Notes

  • Choose English or Persian cucumbers for fewer seeds and less bitterness.
  • Cut vegetables uniformly for even seasoning and a more appealing presentation.
  • Lightly salt cucumbers before mixing and let them sit in a colander for 10 minutes to draw out excess moisture and prevent sogginess.
  • Add fresh herbs just before serving to maintain their bright flavor and vibrant color.
  • Taste and adjust lemon juice to your preference for desired brightness.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days—drain excess liquid before serving again.
  • This salad is best enjoyed fresh and is not recommended for freezing or reheating.

Nutrition

Keywords: cucumber carrot salad, fresh salad, healthy salad, crunchy salad, quick salad, vegan salad, gluten free, side dish, raw vegetables

Find it online: https://marygourmet.com/cucumber-carrot-salad/