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
Scale
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.
