Cucumber Carrot Salad
A refreshing and simple salad featuring crisp cucumbers and sweet carrots, perfect for summer picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1 large cucumber
- 2 medium carrots
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill
Instructions
- Prepare the carrots: Peel the carrots and cut them into thin matchsticks.
- Slice the cucumber: Thinly slice the cucumber and place it in a bowl.
- Whisk the dressing: In a separate small bowl, whisk together the olive oil, rice vinegar, sugar, salt, and black pepper.
- Combine the vegetables: Pour the dressing over the vegetables and toss gently to combine.
- Chill to perfection: Chill the salad in the refrigerator for at least 15 minutes before serving.
- Garnish and serve: Garnish with chopped fresh dill and serve cool.
Notes
Use a mandoline for perfectly even slices. Substitute apple cider vinegar for rice vinegar if needed. Letting the salad chill longer than 15 minutes enhances the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 204mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://thestationrecipes.com/cucumber-carrot-salad/