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Cucumber Carrot Salad

A bright, crisp salad featuring cucumbers and carrots, accompanied by a tangy lemon dressing, perfect for any meal.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large cucumbers, thinly sliced or spiralized Choose English cucumbers if you prefer fewer seeds.
  • 3 medium carrots, peeled and julienned or coarsely grated Adds sweetness and color.
  • 1 small red onion, very thinly sliced Soak in cold water for 5 minutes for a milder flavor.
Dressing
  • 3 tablespoons extra-virgin olive oil For silkiness and depth.
  • 2 tablespoons lemon juice, freshly squeezed Brightens everything.
  • 1 tablespoon rice vinegar or apple cider vinegar Balances the oil and lemon.
  • 1 teaspoon honey or maple syrup Rounds and harmonizes the acidity.
  • to taste salt and freshly ground black pepper
Garnish
  • 1 handful fresh dill or cilantro, chopped Adds an herbaceous lift.
  • 2 tablespoons toasted sesame seeds or chopped walnuts (optional) For extra crunch.

Method
 

Preparation
  1. Thinly slice or spiralize the cucumbers and julienne or grate the carrots. Place them in a large mixing bowl.
  2. Scatter the thinly sliced red onion over the cucumbers and carrots. Rinse in cold water first and pat dry if you prefer a softer bite.
Dressing
  1. Whisk together the olive oil, lemon juice, rice vinegar, honey, a pinch of salt, and a few grinds of black pepper in a small bowl. Taste and adjust.
Assembly
  1. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
  2. Sprinkle the chopped dill or cilantro and optional seeds or nuts on top for a luxurious crunch.
  3. Serve immediately or chill for 10 minutes to let flavors marry.

Notes

To preserve maximum crunch, keep dressing separate and toss just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.