Carrot and Cucumber Salad
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a box grater or food processor disc to get uniform carrot shreds that absorb dressing evenly.
- 2Salting the cucumber slices and letting them sit for 5 minutes, then patting dry, prevents a watery salad.
- 3For the prettiest presentation, use a vegetable peeler to create long cucumber ribbons instead of half-moons.
- 4Taste the dressing before adding it — adjust lemon or honey to balance tartness and sweetness to your liking.
- 5Let the salad rest for 5 minutes after tossing so the vegetables soften slightly and absorb the flavors.
- 6Store leftovers in an airtight container in the fridge for up to 1 day; drain any excess liquid before serving.
Adapt it for your goals.
Greek-Style
Swap the dill for fresh mint or parsley, add crumbled feta cheese and a handful of Kalamata olives for a Mediterranean twist.
SpicySpicy
Add a thinly sliced small jalapeño or a pinch of red pepper flakes to the dressing for a gentle heat that contrasts with the cool cucumber.
VeganVegan
Replace honey with maple syrup or agave nectar to keep the salad fully plant-based while maintaining the sweet-tangy balance.
Why this is on our healthy list.
Rich in Vitamin A
Carrots are packed with beta-carotene, which the body converts into vitamin A, supporting healthy vision and immune function.
Low in Calories
This salad is built from hydrating, low-calorie vegetables, making it a light and guilt-free side dish.
Good Source of Hydration
Cucumbers are over 95% water, helping keep you hydrated while adding refreshing crunch.
Contains Heart-Healthy Fats
Olive oil provides monounsaturated fats that support heart health and help absorb fat-soluble vitamins from the vegetables.
Frequently asked questions
Yes, but for best texture, keep the dressing separate and toss just before serving. The salad will keep for about 1 day in the fridge.
