Colorful Carrot and Cucumber Ribbon Salad served in a bowl with fresh herbs

Carrot and Cucumber Ribbon Salad

BySavannah Brooks
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why make this recipe

Carrot and cucumber ribbon salad is a refreshing and healthy dish that is perfect for warm weather or when you need a light side. The combination of crisp vegetables and a creamy, tasty dressing makes it not just nutritious but also delicious. This salad is simple to prepare and can complement any meal, making it a great choice for lunch or dinner. Plus, it’s dairy-free, making it suitable for those with dietary restrictions.

how to make Carrot and Cucumber Ribbon Salad

Ingredients:

  • 1 large cucumber (shaved into ribbons)
  • 2 medium carrots (shaved into ribbons)
  • 2 tbsp chopped fresh dill
  • 1 clove garlic (minced)
  • 1/2 tsp salt
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup dairy-free yogurt
  • 2 tbsp freshly squeezed lemon juice

Directions:

  1. Prepare the Dressing: In a bowl, mix the dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.

  2. Prepare the Vegetables: Using a vegetable peeler, shave the cucumber and carrots into ribbons. Place them in a large bowl.

  3. Assemble the Salad: Add the chopped fresh dill to the vegetable ribbons. Pour the prepared dressing over the vegetables and gently toss to combine.

  4. Chill: Cover the bowl with a lid or cling film and refrigerate for 20-30 minutes to allow the flavors to meld.

  5. Serve: Give the salad a final toss and adjust the seasoning if needed. Garnish with extra dill and serve immediately.

how to serve Carrot and Cucumber Ribbon Salad

This salad can be served as a light lunch on its own or as a side dish with grilled meats, fish, or other main courses. It also makes a great addition to picnics or barbecues. For an extra pop of flavor, consider adding some crunch with nuts or seeds.

how to store Carrot and Cucumber Ribbon Salad

You can store leftover salad in the fridge for about 1-2 days. Make sure it is in an airtight container to keep it fresh. If the salad appears watery after storage, give it a good stir before serving again.

tips to make Carrot and Cucumber Ribbon Salad

  • To make it easier, you can use pre-packaged shredded carrots if you don’t want to shave your own.
  • Feel free to add other vegetables like bell peppers or radishes for extra color and crunch.
  • If you like a bit of heat, add a pinch of red pepper flakes to the dressing.

variation

Try adding some chickpeas or shredded chicken to the salad for added protein. You can also substitute fresh herbs like basil or parsley for a different flavor profile.

FAQs

Q: Can I use regular yogurt instead of dairy-free yogurt?
A: Yes, you can use regular yogurt if you are not avoiding dairy.

Q: How long does this salad stay fresh?
A: The salad can last in the refrigerator for 1-2 days. After that, the vegetables may start to lose their crispness.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare it a few hours in advance. Just make sure to keep it chilled until you are ready to serve.

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Carrot and Cucumber Ribbon Salad

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Dairy-Free
Print Recipe

Description

A refreshing and healthy salad featuring crisp carrot and cucumber ribbons tossed in a creamy, dairy-free dressing.

Ingredients

  • 1 large cucumber (shaved into ribbons)
  • 2 medium carrots (shaved into ribbons)
  • 2 tbsp chopped fresh dill
  • 1 clove garlic (minced)
  • 1/2 tsp salt
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup dairy-free yogurt
  • 2 tbsp freshly squeezed lemon juice

Instructions

  1. Prepare the Dressing: In a bowl, mix the dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
  2. Prepare the Vegetables: Using a vegetable peeler, shave the cucumber and carrots into ribbons. Place them in a large bowl.
  3. Assemble the Salad: Add the chopped fresh dill to the vegetable ribbons. Pour the prepared dressing over the vegetables and gently toss to combine.
  4. Chill: Cover the bowl with a lid or cling film and refrigerate for 20-30 minutes to allow the flavors to meld.
  5. Serve: Give the salad a final toss and adjust the seasoning if needed. Garnish with extra dill and serve immediately.

Notes

This salad is perfect as a light lunch or side dish. Add nuts or seeds for extra crunch.

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

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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