Cucumber Carrot Salad
A fresh, crunchy salad combining cucumbers, carrots, and a bright dressing, perfect for quick meals or potlucks.
Ingredients
Vegetables
- 2 large large cucumbers — English or Persian work best for thin skins and fewer seeds; sliced or ribboned.
- 3 large large carrots — peeled and julienned or shaved for extra crunch.
- 1 small small red onion — thinly sliced; optional if you prefer milder bite.
- 1/4 cup fresh dill — chopped, adds a fragrant lift. Substitute with parsley or mint for a different profile.
Dressing
- 2 tablespoons rice vinegar — brightens and balances sweetness. Apple cider vinegar is a good swap.
- 1 tablespoon honey — balances the acidity; use maple syrup for a vegan twist.
- 2 tablespoons extra-virgin olive oil — smooth mouthfeel; avocado oil works too.
- 1/2 teaspoon sea salt — adjust to taste.
- Freshly ground black pepper — to finish.
Optional Toppings
- 1 tablespoon sesame seeds or toasted almonds — for extra texture (optional).
Instructions
Preparation
- Wash and prepare the vegetables. Slice the cucumbers into thin coins or ribbons and julienne or shave the carrots.
- Place the cucumbers, carrots, and red onion into a large mixing bowl. Add the chopped dill and sesame seeds if using.
- In a small jar or bowl, whisk the rice vinegar, honey, olive oil, salt, and a few twists of black pepper until emulsified.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Let the salad sit for 5–10 minutes to marry the flavors.
- Give a final toss, adjust seasoning, and serve chilled or at room temperature.
Notes
For variations, add cooked chickpeas for protein, or adjust the sweetness and acidity to personal preference. Add pomegranate seeds for a festive touch.