Description
This refreshing Cucumber Carrot Salad is crisp and full of life, with a light dressing that enhances the natural flavors of the vegetables.
Ingredients
Scale
- 2 cups cucumbers, thinly sliced
- 1 cup carrots, grated or julienned
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- Start by preparing your vegetables. Slice the cucumbers thinly—this helps them absorb the dressing beautifully.
- As you grate the carrots, you’ll notice their natural sweetness and vibrant color, which gives this salad its cheerful look.
- In a large mixing bowl, combine the cucumbers and carrots. Toss them gently with your hands or a spoon, just enough to mix without bruising the vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper. The dressing should taste light and slightly tangy, with a hint of sweetness.
- Pour the dressing over the vegetables and toss everything together until evenly coated. This is where the magic happens—the flavors start to come together instantly.
- Sprinkle fresh parsley and sesame seeds on top for added texture and aroma. Let the salad sit for about 5 minutes before serving, allowing the flavors to meld while keeping that signature crunch.
- This Cucumber Carrot Salad is best enjoyed fresh, when every bite is crisp and full of life.
Notes
- For an extra kick, consider adding your favorite herbs or a splash of vinegar.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg