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cucumber carrot salad

Fresh Cucumber Carrot Salad

A refreshing, crunchy cucumber carrot salad with red onion and a simple lemon-dill dressing. Perfect for warm weather meals and ready in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: Mediterranean
Calories: 89
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cucumbers thinly sliced
  • 2 large carrots grated
  • 1/4 red onion thinly sliced
For the Dressing
  • 2 tablespoons olive oil extra virgin preferred
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon fresh dill chopped
  • Salt and freshly ground black pepper to taste
Optional Additions
  • 1/2 bell pepper thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup sunflower seeds toasted

Equipment

  • Large mixing bowl
  • Box grater
  • Sharp knife
  • Cutting board
  • Small bowl for dressing
  • Whisk

Method
 

  1. Peel and grate the carrots using the large holes of a box grater.
  2. Slice the cucumbers into thin half-moon pieces, about 1/8-inch thick.
  3. Thinly slice the red onion. For milder flavor, soak sliced onions in cold water for 5-10 minutes, then drain and pat dry.
  4. Combine cucumber, carrots, and onion in a large bowl.
  5. In a separate small bowl, whisk together olive oil, lemon juice, chopped dill, salt, and pepper.
  6. Pour the dressing over the vegetables and toss gently to coat everything evenly.
  7. Refrigerate for at least 15 minutes before serving to allow flavors to blend.
  8. If using optional ingredients, add them just before serving and toss gently to combine.

Notes

  • For best flavor and texture, serve this salad within 2 hours of preparation.
  • To make ahead, store the vegetables and dressing separately until ready to serve.
  • English or Persian cucumbers work best as they have fewer seeds and thinner skins.
  • For a spicier version, add a pinch of red pepper flakes to the dressing.