Cucumber Carrot Salad
A crisp and colorful salad combining cucumbers and carrots, perfect as a refreshing side for any occasion.
Ingredients
Main Ingredients
- 2 medium cucumbers English cucumbers are recommended.
- 2 medium carrots Peel or scrub well, then slice.
Dressing
- 2 tablespoons rice vinegar or apple cider vinegar Choose based on preference.
- 1 tablespoon honey or sugar Can substitute with maple syrup.
- 2-3 tablespoons neutral oil Use avocado or light olive oil.
- to taste salt and pepper Essential for flavor enhancement.
Optional Additions
- to taste fresh herbs (dill, cilantro, mint, or parsley) Enhances the freshness of the salad.
- to taste toasted sesame seeds For a sesame crunch variation.
Instructions
Preparation
- Thinly slice the cucumbers into rounds, half-moons, or matchsticks. Peel the carrots and cut them into ribbons or matchsticks.
Mixing the Dressing
- In a small bowl or jar, whisk together vinegar, honey, oil, salt, and pepper. Adjust flavors as needed.
Combining Ingredients
- In a large bowl, combine the sliced cucumbers and carrots. Drizzle with the dressing a little at a time, tossing gently.
- Fold in any fresh herbs, if using. Adjust seasoning to taste before serving.
Notes
Salad is best served fresh but can be made ahead by storing chopped vegetables separately. Add dressing right before serving to maintain crispness.
Nutrition
Serving: 1gCalories: 70kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 200mgFiber: 3gSugar: 4g
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