Cucumber Carrot Salad
A vibrant and nutritious dish bursting with fresh flavors and textures, perfect for busy weeknights and meal prep.
Ingredients
Vegetables
- 2 medium Carrots Add natural sweetness and crunch, packed with vitamins.
- 1 large English cucumber Offers refreshing hydration and crisp texture.
- 1/4 medium Red onion Provides a mild bite, enhancing the salad's flavor profile.
- 1/4 cup Fresh parsley Adds a fresh and peppery pop of flavor.
Dressing
- 2 tablespoons Olive oil A heart-healthy fat that brings all the flavors together.
- 2 tablespoons Lemon juice Brightens the dish with acidity and enhances freshness.
- 1 tablespoon Honey or maple syrup A hint of sweetness that balances the flavor.
Instructions
Preparation
- Gather all your fresh ingredients from the pantry and fridge.
- Wash the carrots under cool water to remove any dirt. Peel them for a smoother texture.
- Julienne the carrots into thin strips with a sharp knife.
- Slice the English cucumber thinly for a crispy bite, discarding the ends.
- Finely chop the red onion and fresh parsley.
Cooking/Assembling
- In a large mixing bowl, combine the julienned carrots and sliced cucumber.
- Add in the chopped red onion and parsley for an added dimension of flavor.
- In a separate small bowl, whisk together the olive oil, lemon juice, and honey or maple syrup.
- Pour the dressing over the salad ingredients and toss gently until well-coated.
- Season with salt and pepper to enhance all the flavors.
Serving
- Spoon the Cucumber Carrot Salad into serving bowls or onto a platter.
- Garnish with extra chopped parsley if desired.
- Chill in the fridge for 10-15 minutes before serving for a refreshing burst.
- Serve as a side dish or enjoy it on its own.
Notes
For the best results, use fresh, small cucumbers with thin skins. Chill the salad before serving for an incredibly refreshing experience. It's perfect for meal prep as it lasts up to 3 days in the fridge.