Crunchy Cucumber, Carrot and Celery Salad Recipe
This Crunchy Cucumber, Carrot and Celery Salad is a vibrant, refreshing side dish that delivers a satisfying texture and bright flavor in every bite. After testing numerous variations, I’ve perfected this recipe to be incredibly quick to assemble, making it a go-to for last-minute meals. It’s a hydrating, fiber-rich option that pairs beautifully with grilled proteins or stands alone as a light, healthy lunch.
PrintCrunchy Cucumber, Carrot and Celery Salad
Ingredients
Scale
- 1 large English cucumber, sliced into thin half-moons
- 2 medium carrots, peeled and julienned or shredded
- 2 celery stalks, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: 1 teaspoon maple syrup or honey for subtle sweetness
Instructions
- In a large mixing bowl, combine the cucumber, carrots, celery, and red onion.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, pepper, and optional sweetener until emulsified.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Sprinkle the chopped parsley on top and mix gently again.
- Let the salad sit for 5–10 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
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