Description
Cucumber carrot salad is a colorful and refreshing dish that brings together the crunch of fresh cucumbers and the sweetness of grated carrots, all dressed in a zesty vinaigrette. Perfect for summer gatherings or as a vibrant side dish on warm days, this salad not only looks beautiful but also tastes delightful, making it a fantastic way to sneak in extra veggies.
Ingredients
Scale
- 2 cups sliced cucumbers (about 2 medium cucumbers)
- 1 cup grated carrots (about 2 medium carrots)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash cucumbers and carrots under cold water; pat dry.
- Grate the carrots using a box grater or food processor until fluffy.
- Slice cucumbers into thin rounds or half-moons.
- In a large bowl, combine grated carrots, sliced cucumbers, red onion, and parsley.
- In a separate bowl, whisk olive oil, lemon juice, salt, and pepper together.
- Pour dressing over the vegetable mixture and toss gently to coat.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg