This Fresh Carrot and Cucumber Salad is super crunchy and refreshing! With sweet carrots and crisp cucumbers, it’s a colorful side dish that makes any meal brighter.
I love how easy it is to whip up! Just chop, mix, and drizzle with a bit of dressing. It’s a salad that even kids love and perfect for picnics!
Key Ingredients & Substitutions
Carrots: Fresh, crunchy carrots are key here. You can use regular orange carrots, but rainbow carrots add vibrant colors! If you’re short on time, pre-grated carrots are an option, but freshly grated gives the best texture.
Cucumber: A large cucumber provides a satisfying crunch. English cucumbers are great because they have fewer seeds and a thinner skin, so you can skip peeling. If cucumbers aren’t available, zucchini can be a fun substitute!
Fresh Herbs: Cilantro adds a fresh zing, but parsley works well too if you prefer a milder flavor. You can also use dill for a unique twist. If you have dried herbs on hand, use 1 tsp for each fresh tablespoon.
Lemon Juice: Fresh lemon juice brightens the salad. Lime juice is an excellent alternative. If citrus isn’t available, vinegar like apple cider or white wine can work, though the flavor will shift slightly.
How Do You Make the Perfect Dressing for This Salad?
The dressing is simple but crucial for flavor. Here’s how to get it just right:
- In a small bowl, combine 2 tbsp of lemon juice with 1 tbsp of olive oil.
- Add the honey or maple syrup to balance the acidity – it’s key to achieving a nice, light sweetness.
- Incorporate the minced garlic if you want a hint of spice. Keep it optional if you’re not a fan.
- Season with salt, pepper, and the optional spices; whisk to combine.
Toss the dressing over the veggies just before serving to keep everything crisp. Let it sit briefly, so the flavors meld without losing that crunch!
Fresh Carrot and Cucumber Salad Recipe
Ingredients You’ll Need:
- 2 large carrots, peeled and grated or julienned
- 1 large cucumber, peeled and thinly sliced or julienned
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tbsp fresh lemon juice (or lime juice)
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 garlic clove, minced (optional)
- Salt and black pepper, to taste
- Optional: 1/4 tsp ground cumin or paprika for extra flavor
Time Needed:
This refreshing salad takes about 15 minutes to prepare. You’ll spend a few minutes chopping and mixing the ingredients, and it’s best if you allow it to sit for 10-15 minutes to let the flavors blend together.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by peeling the carrots and then grate or julienne them into thin strips. For the cucumber, peel it if you prefer (though leaving the skin on adds color and crunch) and then thinly slice or julienne it as well. Place both the carrots and cucumbers into a mixing bowl.
2. Add Fresh Herbs:
Chop the fresh cilantro or parsley and add this to the bowl with the carrots and cucumber. This will bring a lovely freshness to the salad!
3. Make the Dressing:
In a small bowl, combine the lemon juice, olive oil, honey or maple syrup, and minced garlic (if you’re using it). Sprinkle in some salt and pepper, along with the optional ground cumin or paprika for an added flavor boost. Whisk everything together until it’s well mixed.
4. Combine Everything:
Pour the dressing over the prepared veggies in the mixing bowl. Gently toss everything together until the carrots and cucumbers are evenly coated with the dressing.
5. Let It Sit:
Allow the salad to sit for about 10-15 minutes. This gives the flavors time to combine and enhances the overall taste.
6. Serve and Enjoy:
Once you’re ready to serve, enjoy this salad chilled or at room temperature. It’s a perfect side dish or a light snack that’s refreshing and delicious!
Frequently Asked Questions
Can I Use Different Types of Cucumbers?
Absolutely! While English cucumbers are great for their thin skin and fewer seeds, regular cucumbers work just as well. You can even use mini cucumbers for a fun, bite-sized option!
How Can I Make This Salad Vegan-Friendly?
This salad is already quite vegan-friendly! Just use maple syrup instead of honey to ensure it’s completely plant-based. All other ingredients are naturally vegan!
Can I Prepare This Salad in Advance?
You can prepare this salad a few hours ahead of time, but it’s best to add the dressing right before serving. If you dress it early, the vegetables may release water and lose their crunch.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. If the salad gets too watery, just drain any excess liquid before serving it again! Optionally, you can add a touch more dressing to refresh the flavors.
