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Carrot and Cucumber Ribbon Salad

A light, refreshing salad made from thin ribbons of carrots and cucumbers, perfect for warm weather dining.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large carrots, peeled into long ribbons Use firm, sweet carrots for the best texture.
  • 2 large English cucumbers, peeled into ribbons Leave some skin for color if you like.
  • 1/4 red onion, very thinly sliced Mild and crisp; swap for shallot if preferred.
Dressing Ingredients
  • 2 tablespoons extra-virgin olive oil You can substitute avocado oil for a neutral flavor.
  • 2 tablespoons lemon juice, freshly squeezed Or use rice vinegar for a softer tang.
  • 1 tablespoon honey or maple syrup Balances acidity; use agave to keep it vegan.
  • 1 teaspoon Dijon mustard Gives body; omit for a milder dressing.
  • 1/2 teaspoon sea salt Plus more to taste; flaky salt finishes beautifully.
  • Freshly ground black pepper to taste
Herbs and Optional Ingredients
  • 2 tablespoons chopped fresh dill or mint Dill gives that classic brightness, mint makes it lively.
  • 2 tablespoons toasted sesame seeds or chopped toasted almonds For crunch.

Method
 

Preparation
  1. Using a vegetable peeler, shave the carrots and cucumbers lengthwise into thin ribbons. Rotate the vegetables as you peel to get long, even strips.
  2. Put the thinly sliced red onion in a small bowl of cold water for 5 minutes to take the edge off, then drain and pat dry.
Making the Dressing
  1. Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust.
Combining Ingredients
  1. In a large bowl, combine the carrot and cucumber ribbons with the drained onion. Pour the dressing over the vegetables and toss gently.
  2. Fold in chopped dill or mint and sprinkle toasted sesame seeds or almonds for texture. Let the salad sit for 5–10 minutes.
Finishing Touch
  1. Give it one final gentle toss, taste for seasoning, and transfer to a shallow serving bowl.

Notes

Make it creamy: Use Greek yogurt instead of half the oil for a luxe dressing. Store leftovers in an airtight container for up to 2 days.