This vibrant Carrot Cucumber Salad is a celebration of crisp textures and bright, refreshing flavors. After testing countless variations, I’ve perfected a simple dressing that lets the quality of the fresh produce shine, making it a go-to side dish for any meal. It’s a recipe I rely on for its effortless elegance and the perfect crunch it brings to the table.

Cucumber Carrot Salad

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

2 large carrots (julienned)
1 English cucumber (thinly sliced)
1/4 cup red onion (finely chopped)
2 tablespoons fresh parsley (chopped)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey or maple syrup
Salt and pepper to taste

Instructions

In a large bowl, combine the julienned carrots, sliced cucumber, chopped red onion, and fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper until well combined.

Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Taste and adjust seasoning if necessary.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.

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Cucumber Carrot Salad Recipe