Refreshing Cucumber and Carrot Salad Recipe
Introduction
This refreshing Cucumber Carrot Salad is a simple, crisp side dish perfect for warm days or as a light accompaniment to any meal. With just a few basic ingredients, it comes together quickly and offers a bright, tangy flavor.
Ingredients
- 2 medium cucumbers, thinly sliced
- 2 large carrots, peeled and julienned
- 3 tablespoons vinegar (white or apple cider)
- 2 tablespoons olive oil
- Salt, to taste
Instructions
- Step 1: In a large bowl, combine the sliced cucumbers and julienned carrots.
- Step 2: In a small bowl, whisk together the vinegar, olive oil, and salt until well blended.
- Step 3: Pour the dressing over the vegetables and toss gently to coat evenly.
- Step 4: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips & Variations
- For extra crunch, add thinly sliced red onion or bell pepper.
- Try substituting rice vinegar for a milder tang.
- Add a touch of honey or sugar if you prefer a slightly sweeter dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften over time, so it’s best enjoyed fresh. Give it a quick toss before serving if the dressing has settled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-shredded carrots for this salad?
Yes, pre-shredded carrots work well and save prep time. Just be sure to drain any excess moisture before tossing with the dressing to avoid a watery salad.
Is this salad suitable for meal prep?
This salad is best prepared fresh or eaten within a day to retain its crisp texture, making it ideal for short-term meal prep or as a quick side dish.
PrintRefreshing Cucumber and Carrot Salad Recipe
A refreshing and healthy Cucumber Carrot Salad made with crisp cucumbers, shredded carrots, and a simple tangy dressing of vinegar and olive oil. Perfect as a light side dish or a crisp summer salad, this recipe is quick to prepare and offers a delightful blend of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Ingredients
- 2 medium cucumbers, thinly sliced
- 2 medium carrots, shredded or julienned
Dressing
- 3 tablespoons vinegar (white or apple cider)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
Instructions
- Prepare the Vegetables: Wash the cucumbers and carrots thoroughly. Slice the cucumbers thinly and shred or julienne the carrots to create uniform pieces for easy tossing and presentation.
- Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, and salt until well combined to create a simple, tangy dressing.
- Combine Salad: In a large bowl, toss the sliced cucumbers and shredded carrots with the dressing until all the vegetables are evenly coated.
- Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill, enhancing its refreshing taste.
- Serve: Give the salad a quick toss before serving chilled as a light side dish with your favorite meals.
Notes
- For extra flavor, add freshly cracked black pepper or a pinch of sugar to the dressing.
- You can substitute vinegar with lemon juice for a citrus twist.
- Adding chopped fresh herbs like dill or parsley complements the salad well.
- This salad is best served within 24 hours for maximum crispness.
Keywords: Cucumber salad, carrot salad, healthy salad, vegan salad, fresh vegetable salad, no cook salad, side dish
