Carrot and Cucumber Salad

Name: Carrot and Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 pcs carrot (large, peeled and grated); 1 pcs cucumber (large, thinly sliced into half-moons); 0.25 cup red onion (thinly sliced); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp honey; 0.25 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp fresh dill (chopped)

RATING

4.6/5(85)

TASTE SCORE

7/10

A crisp, refreshing salad with sweet shredded carrots and cool cucumber ribbons tossed in a light, tangy lemon dressing. Ready in under 10 minutes with just a handful of pantry ingredients, it's the perfect crunchy side for grilled meats, burgers, or any summer meal.

PREP

10m

COOK

SERVES

1 CUP

104 cal

SERVINGS

INGREDIENTS

For 4 servings

3 pcscarrot · large, peeled and grated1 pcscucumber · large, thinly sliced into half-moons¼ cupred onion · thinly sliced2 tbspolive oil2 tbsplemon juice · freshly squeezed1 tsphoney¼ tspsalt1 pinchblack pepper · freshly ground2 tbspfresh dill · chopped

NUTRITION · PER SERVING

104

CALORIES · 1 CUP

Protein1g · 4%

Carbs10g · 38%

Fat7g · 61%

Fiber2g

Sugar5g

Saturated fat1g

Cholesterol0mg

Sodium179mg

Potassium282mg

Phosphorus39mg

How we calculate →

METHOD · 4 STEPS

prep
Prepare the vegetables.
1.Peel the carrots and grate them using the large holes of a box grater.
2.Slice the cucumber in half lengthwise, then cut into thin half-moons.
3.Thinly slice the red onion and roughly chop the fresh dill.
mix
Make the dressing.
1.In a small bowl, whisk together olive oil, lemon juice, and honey until emulsified.
2.Season with salt and black pepper, whisking again to combine.
TIPTaste the dressing before adding to the salad — the balance of tangy and sweet should be just right for your palate.
assemble
Toss the salad.
Place the grated carrot, sliced cucumber, and red onion in a large mixing bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated. Fold in the chopped fresh dill.
TIPLet the salad rest for 5 minutes before serving so the vegetables can absorb the dressing without becoming soggy.
serve
Serve immediately or chill briefly.
Transfer to a serving bowl. Enjoy right away at room temperature, or refrigerate for 15 minutes for a colder, even more refreshing crunch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a box grater or food processor disc to get uniform carrot shreds that absorb dressing evenly.
2
Salting the cucumber slices and letting them sit for 5 minutes, then patting dry, prevents a watery salad.
3
For the prettiest presentation, use a vegetable peeler to create long cucumber ribbons instead of half-moons.
4
Taste the dressing before adding it — adjust lemon or honey to balance tartness and sweetness to your liking.
5
Let the salad rest for 5 minutes after tossing so the vegetables soften slightly and absorb the flavors.
6
Store leftovers in an airtight container in the fridge for up to 1 day; drain any excess liquid before serving.

RECIPE VARIATIONS