Cucumber Carrot Salad with fresh vegetables and dressing

Cucumber Carrot Salad

ByOlivia Carter
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why make this recipe

Cucumber Carrot Salad is a fresh and colorful dish that is not only easy to make but also very healthy. It is perfect for a quick side dish or a light meal. The combination of crispy cucumbers and sweet carrots gives it a great texture and taste. Plus, the simple dressing adds just the right amount of flavor. This salad can be enjoyed anytime, making it a great choice for lunch, dinner, or a picnic.

how to make Cucumber Carrot Salad

Ingredients :

  • Cucumbers
  • Carrots
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Fresh herbs (like parsley or dill)

Directions :

  1. Wash and peel the cucumbers and carrots.
  2. Cut the cucumbers into thin slices and the carrots into matchsticks or grate them.
  3. In a large bowl, combine the cucumbers and carrots.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  5. Pour the dressing over the salad and toss to coat.
  6. Garnish with fresh herbs if desired.
  7. Serve immediately or chill before serving.

how to serve Cucumber Carrot Salad

Cucumber Carrot Salad can be served on its own or as a side dish to meat or fish. It pairs wonderfully with grilled chicken or salmon. You can also add some nuts or seeds for extra crunch. Serve it chilled for a refreshing taste.

how to store Cucumber Carrot Salad

To store Cucumber Carrot Salad, place it in an airtight container in the fridge. It is best enjoyed within a day or two for optimal freshness. If you need to store it longer, consider keeping the dressing separate until you’re ready to serve, which will help keep the vegetables crisp.

tips to make Cucumber Carrot Salad

  • Use fresh, crunchy cucumbers and vibrant carrots for the best flavor and texture.
  • If you like a little heat, add a pinch of red pepper flakes to the dressing.
  • Try mixing in other vegetables like bell peppers or radishes for extra colorful crunch.
  • For a creamy version, you can add a dollop of yogurt or sour cream to the dressing.

variation

You can easily customize this salad by adding other ingredients such as bell peppers, red onion, or even avocados. For a nutty flavor, sprinkle sesame seeds or chopped nuts on top.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate and add it right before serving.

2. Is this salad gluten-free?
Yes, Cucumber Carrot Salad is naturally gluten-free, making it suitable for those with gluten sensitivities.

3. Can I use other dressings?
Absolutely! Feel free to experiment with different dressings, like balsamic vinaigrette or a yogurt-based dressing, for varied flavors.

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Cucumber Carrot Salad

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A fresh and colorful salad made with crispy cucumbers, sweet carrots, and a simple dressing, perfect for a light meal or side dish.

Ingredients

  • 2 Cucumbers
  • 2 Carrots
  • 3 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • Salt to taste
  • Pepper to taste
  • Fresh herbs (like parsley or dill)

Instructions

  1. Wash and peel the cucumbers and carrots.
  2. Cut the cucumbers into thin slices and the carrots into matchsticks or grate them.
  3. In a large bowl, combine the cucumbers and carrots.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  5. Pour the dressing over the salad and toss to coat.
  6. Garnish with fresh herbs if desired.
  7. Serve immediately or chill before serving.

Notes

For a creamy version, consider adding yogurt or sour cream to the dressing. Keep the dressing separate if storing for optimal crispness.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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