Carrot and Cucumber Salad
A bright, crunchy carrot and cucumber salad with a lemon-vinegar dressing. Ready in 15 minutes and perfect as a side or light lunch.
Ingredients
Salad
- 4 medium carrots peeled and thinly sliced or julienned
- 1 large English cucumber thinly sliced or ribboned
- ¼ small red onion very thinly sliced
- 2 tbsp chopped fresh dill or parsley
- 1 tbsp toasted sesame seeds or chopped toasted almonds
- ¼ cup crumbled feta or thinly sliced radishes Optional
Dressing
- 2 tbsp fresh lemon juice about 1 lemon
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup optional
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Thinly slice the carrots and cucumber using a mandoline, peeler, or sharp knife. Place the sliced vegetables and thinly sliced red onion in a large bowl.
- Whisk together lemon juice, rice vinegar, olive oil, honey (if using), salt, and pepper in a small bowl or jar until emulsified.
- Pour dressing over the vegetables and toss gently to coat. Add the chopped herbs and sesame seeds and toss again.
- Let the salad sit for 5–10 minutes to allow flavors to meld. Taste and adjust seasoning. Serve chilled or at room temperature, garnished with feta or extra seeds if desired.
Notes
- To keep the salad crisp, store sliced vegetables and dressing separately until just before serving.
- Try mint or cilantro instead of dill for a different flavor profile.
- Add protein like grilled shrimp or shredded rotisserie chicken to make this a light meal.
Nutrition
Calories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 220mgSugar: 6g
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