Description
A refreshing and crunchy Cucumber Carrot Salad tossed in a tangy honey-lemon dressing, perfect as a light side dish or healthy snack. This easy no-cook recipe combines thinly sliced cucumber, julienned carrots, optional red onion, and fresh herbs for a vibrant and delicious salad.
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 crunch. Peel the carrots and julienne or grate them to add texture. If using, thinly slice the red onion for a slight bite and mix with the other vegetables.
- 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 to create a balanced, tangy-sweet dressing.
- Toss the Salad: Pour the dressing over the prepared cucumber, carrot, and red onion mixture. Gently toss everything together until all the vegetables are evenly coated with the dressing.
- Garnish and Serve: Sprinkle fresh dill or parsley over the salad for an herby note, if desired. Serve immediately to enjoy the crisp texture, or cover and refrigerate for 15 to 20 minutes to allow the flavors to meld.
Notes
- The red onion is optional; omit it if you prefer a milder salad or have an onion sensitivity.
- To julienne carrots, use a sharp knife or a mandoline for uniform strips.
- Adjust the sweetness and acidity of the dressing to your preference by varying the amount of honey and vinegar/lemon juice.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- For a vegan version, use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
