Here’s a fresh, crunchy, and refreshing Cucumber Carrot Salad—simple, healthy, and perfect as a side dish 🥒🥕
🥒🥕 Cucumber Carrot Salad
Ingredients (serves 4)
- 2 large cucumbers, thinly sliced or julienned
- 2 medium carrots, grated or julienned
- 2 tablespoons red onion, thinly sliced (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon honey or sugar
- Salt and black pepper, to taste
- Optional: pinch of sesame seeds or red pepper flakes
Instructions
- Prepare vegetables
- Slice cucumbers and grate or julienne carrots.
- Place in a large bowl with onion and herbs.
- Make dressing
- Whisk olive oil, vinegar, honey, salt, and pepper in a small bowl.
- Toss salad
- Pour dressing over vegetables and toss gently to coat.
- Chill & serve
- Refrigerate 10–20 minutes before serving for best flavor.
💡 Tips & Variations
- For a light Asian-style twist, use rice vinegar, add sesame oil, and sprinkle sesame seeds.
- Add feta cheese or sliced avocado for extra richness.
- For crunch, toss in roasted peanuts or sunflower seeds.
If you’d like, I can also give a creamy cucumber carrot salad, a Middle Eastern-style version, or a vinegar-forward quick-pickle style.
