Cucumber Carrot Salad
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5.0
3 reviews
Excellent
Cucumber Carrot Salad
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This easy Italian-inspired cucumber carrot salad recipe is made with fresh herbs, grated carrots, and thinly sliced cucumbers. It comes together in under 10 minutes and is tossed in a tangy, light apple cider vinaigrette. No mayo in this recipe!
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Ingredients
The Salad:
- 2 English cucumbers or garden cucumbers
- 2 cups grated carrots (about 2 - 3 large carrots)
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped chives
- 2 spring onions sliced (green + white parts)
Apple Cider Vinaigrette:
- 2 tablespoon extra-virgin olive oil
- 2 ½ tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold water
- 1 small garlic clove minced
- 1 teaspoon Dijon mustard
- 1 - 2 teaspoon honey based on your desired level of sweetness
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
Instructions
- Peel and slice cucumbers into thin slices. You can use a knife or mandoline.
- Peel and grate the carrots on a box grater - I used the largest setting.
- Add cucumber slices, grated carrot, dill, chives, and spring onion to a large mixing bowl.
- In a small bowl, whisk together the vinaigrette ingredients.
- Pour the dressing over the cucumbers and carrots. Toss until everything is evenly coated in the vinaigrette. Taste and adjust the seasonings to your preference.
- Serve immediately or refrigerate for 20 minutes so the flavors develop and the salad chilled.
Notes
- Substitute for Spring Onions: use extra chives.
- Customize with toppings: Consider adding toppings like toasted nuts, seeds (such as sunflower or sesame seeds), crumbled feta cheese, or avocado slices to add extra texture and flavor to the salad.
- Apple Cider Vinegar: Red wine vinegar or white wine vinegar is the best substitute for apple cider vinegar. They both have similar levels of acidity and a mild, fruity flavor.
- Made Ahead of Time: You can prepare the cucumber carrot salad up to 2 days in advance. Since there is no lettuce in this salad, you can store the dressed salad in an airtight container in the fridge.
- Storing: Store leftovers in an airtight container in the refrigerator. Keep in mind that the salad might become slightly soggy as the vegetables release moisture over time; that’s why I recommend enjoying the leftovers within a day or two for the best taste and texture.
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
142mg
(6%)
Potassium
324mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
8041IU
(161%)
Vitamin C
8mg
(9%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 142mg | 6% |
| Potassium | 324mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 8041IU | 161% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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