Refreshing 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
Scale
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
