If you’re looking for a fresh, vibrant, and wonderfully crisp salad that’s as easy to make as it is delicious, this Cucumber Carrot Salad Recipe is your new go-to. It combines the cool crunch of cucumbers with the natural sweetness of carrots, enhanced by a simple, tangy dressing that perfectly balances every bite. Whether you’re serving it as a light side dish or a refreshing snack, this salad bursts with flavors and colors that bring a burst of joy to your plate every time.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing their unique texture, flavor, or zest to the table. The beauty of this salad is in its simplicity, where fresh produce and a bright dressing come together perfectly.
- 1 medium cucumber, thinly sliced: Provides a crisp, hydrating crunch that is the salad’s foundation.
- 2 medium carrots, peeled and julienned or grated: Adds a lovely sweetness and vibrant orange color for contrast.
- 1/4 red onion, thinly sliced (optional): Offers a mild, sharp bite that enhances complexity without overpowering.
- 2 tbsp olive oil: Creates a smooth, rich base for the dressing, marrying all the flavors together.
- 1 tbsp white vinegar or lemon juice: Brings a bright, tangy note that awakens the freshness of the salad.
- 1 tsp honey or maple syrup: Balances acidity with a gentle touch of sweetness.
- Salt and pepper, to taste: Enhances all other taste elements, making flavors pop.
- Fresh dill or parsley (optional): Adds a fragrant, herbal finish that lifts the salad beautifully.
How to Make Cucumber Carrot Salad Recipe
Step 1: Prepare the Vegetables
Start by washing and preparing your veggies carefully. Slice the cucumber thinly so it stays crisp and refreshing. Peel and julienne or grate the carrots to add texture that complements the cucumber’s crunch. If you enjoy a little more bite, thinly slice the red onion and include it with your vegetables to introduce some savory depth.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, your choice of white vinegar or lemon juice, and honey or maple syrup. This creates a perfectly balanced dressing that is tangy, sweet, and silky smooth. Don’t forget to season it with salt and pepper to taste, which ties the whole dressing together beautifully.
Step 3: Toss the Salad
Pour that delightful dressing over your prepared cucumber, carrots, and red onion. Gently toss everything together so every slice and shred is evenly coated. This step is where the magic happens — the fresh vegetables soak up the dressing, allowing all the flavors to marry for a delicious harmony in each bite.
Step 4: Garnish and Serve
For a lovely herbaceous touch, sprinkle fresh dill or parsley over your salad just before serving. This adds not only color but a fragrant lift. You can serve the salad immediately if you enjoy a crisp texture, or let it chill for 15 to 20 minutes for a melded, more harmonious flavor experience.
How to Serve Cucumber Carrot Salad Recipe
Garnishes
Adding fresh herbs like dill or parsley adds an aromatic, fresh contrast to the crisp cucumbers and sweet carrots. You might also consider a light sprinkle of toasted sesame seeds or crushed nuts for added texture and a subtle nutty flavor that elevates the overall experience.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, offering a cool, refreshing counterpoint to the savory main course. It also makes a fabulous light lunch on its own or alongside crusty bread, making your meal feel bright and balanced without being heavy.
Creative Ways to Present
For a festive touch, serve the salad in clear glass bowls or mason jars to showcase the beautiful layers and colors. You can also scoop it into hollowed-out cucumber boats or use it as a vibrant topping for burgers and sandwiches, giving your meal a crisp and nutritious upgrade.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Cucumber Carrot Salad Recipe in an airtight container in the refrigerator for up to 2 days. Because fresh vegetables release moisture, it’s best enjoyed within a day or two to maintain its crispness and vibrant flavors.
Freezing
This salad is not suitable for freezing as the high water content in cucumbers and carrots will cause sogginess and a loss of texture when thawed. Fresh is always best for this dish!
Reheating
Since this is a fresh, cold salad, reheating is not recommended. Enjoy it chilled or at room temperature to fully appreciate the crunchy textures and refreshing taste that make this dish so delightful.
FAQs
Can I use a different type of vinegar in this salad?
Absolutely! While white vinegar gives a clean tang, apple cider vinegar or rice vinegar also work beautifully and add their own subtle flavor twists to the salad.
Is this salad suitable for vegan diets?
Yes, if you choose maple syrup instead of honey, this recipe is entirely vegan-friendly with fresh, wholesome ingredients everyone can enjoy.
Can I add other vegetables to the Cucumber Carrot Salad Recipe?
Definitely! Feel free to toss in thinly sliced bell peppers, radishes, or even a handful of snap peas to add more crunch and color.
How can I make the salad less tangy?
Simply reduce the amount of vinegar or lemon juice in the dressing and add a bit more honey or maple syrup to balance the acidity to your liking.
What type of olive oil is best for the dressing?
Use a good quality extra virgin olive oil for the best flavor. Its fruity notes complement the fresh vegetables perfectly, bringing richness to the dressing without overpowering it.
Final Thoughts
This Cucumber Carrot Salad Recipe is an absolute delight to make and enjoy. It’s refreshingly simple yet packed with bright, fresh flavors that make every bite satisfying. Whether you’re looking to brighten up a weekday meal or add a crisp side to a weekend feast, this salad is a wonderful way to celebrate fresh produce. Try it today and you’ll see why it’s quickly becoming a favorite!
Print
Cucumber Carrot Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A refreshing and crunchy Cucumber Carrot Salad featuring thinly sliced cucumber, julienned carrots, and optional red onion, all tossed in a tangy and slightly sweet dressing made from olive oil, white vinegar or lemon juice, and honey or maple syrup. Perfect as a light side dish or healthy snack.
Ingredients
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 to ensure maximum crunchiness. Peel and julienne or grate the carrots to add extra texture and vibrant color. If desired, thinly slice the red onion to add a bit of sharpness and bite to the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, white vinegar (or lemon juice), and honey (or maple syrup). Add salt and pepper to taste, balancing the flavors to create a tangy, sweet, and well-seasoned dressing.
- Toss the Salad: Pour the dressing evenly over the prepared vegetables. Gently toss everything together so that the cucumber, carrots, and red onion are all well coated with the dressing and the flavors meld evenly.
- Garnish and Serve: Sprinkle fresh dill or parsley over the top for an herby and fresh finish, if desired. Serve the salad immediately to enjoy its crispness, or cover and refrigerate for 15 to 20 minutes to allow the flavors to blend beautifully.
Notes
- Use fresh vegetables for the best crunch and flavor.
- The red onion is optional; omit if you prefer a milder taste.
- Adjust sweetness by varying the amount of honey or maple syrup in the dressing.
- Chilling the salad for 15-20 minutes enhances the flavor melding.
- Can be served as a light side dish or a healthy snack.
