why make this recipe
This salad is fresh, fast, and light. It uses simple vegetables and a bright dressing. You can make it in 10 minutes for a quick side or a healthy snack. It fits well with many meals and needs just a few pantry items.
introduction
Cucumber Carrot Salad is crisp and cool. It has crunch from cucumber and carrot and a bright lemon dressing. If you like quick cucumber sides, try a similar quick pick for summer like easy Asian cucumber salad to add more variety.
how to make Cucumber Carrot Salad
Make this salad in one bowl. Chop the vegetables, whisk the dressing, and toss. You can shred the carrots by hand or use a grater. For a tomato and basil twist, look at the juicy cucumber caprese salad for ideas to add tomatoes and cheese.
Ingredients :
- 2 cucumbers, diced
- 2 carrots, grated
- 1/4 cup red onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions :
In a large bowl, combine the diced cucumbers, grated carrots, red onions, and parsley. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve immediately.
how to serve Cucumber Carrot Salad
Serve cold or at room temperature. Put it beside grilled chicken, fish, or a sandwich. You can also eat it alone as a light snack or pack it for lunch.
how to store Cucumber Carrot Salad
Keep the salad in an airtight container in the fridge. It stays best for 1 to 2 days. If it gets watery, drain a little liquid and toss before serving.
tips to make Cucumber Carrot Salad
- Use firm cucumbers so the salad stays crisp.
- Grate carrots thin for even texture.
- Taste the dressing and add more lemon or salt if needed.
- Chop parsley small so it mixes well.
variation (if any)
- Add chopped tomatoes and a little mozzarella for a richer salad.
- Use rice vinegar or apple cider vinegar instead of lemon for a different tang.
- Add a pinch of chili flakes for heat.
FAQs
Q: Can I make this salad ahead?
A: You can make it 30 minutes ahead. For longer storage, keep dressing separate and toss just before serving.
Q: Can I use other herbs?
A: Yes. Dill or mint work well and give a fresh flavor.
Q: Is this salad vegan?
A: Yes. It has no animal products.
Q: Can I add a protein?
A: Yes. Add chickpeas, cooked chicken, or tofu to make it a fuller meal.
Cucumber Carrot Salad
Ingredients
Salad Ingredients
- 2 pieces cucumbers, diced Use firm cucumbers for better crunch.
- 2 pieces carrots, grated Grate thin for an even texture.
- 1/4 cup red onions, thinly sliced
- 1/4 cup fresh parsley, chopped Chop small for better mixing.
Dressing Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice Taste and adjust if needed.
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the diced cucumbers, grated carrots, red onions, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately.