Description
Refreshing cucumber carrot salad tossed in a light, sweet vinaigrette. Crunchy, colorful, and ready in minutes — the perfect spring side dish.
Ingredients
- 2 medium carrots, grated or julienned
- 2 English cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons honey or maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill or parsley
Instructions
- Wash and pat dry carrots and cucumbers. Grate or julienne the carrots, and thinly slice cucumbers and red onion. Add all to a large mixing bowl.
- In a small bowl, whisk together red wine vinegar, olive oil, honey, salt, and pepper until smooth.
- Pour the vinaigrette over the vegetables. Toss gently until everything is evenly coated.
- Refrigerate for 30–60 minutes to let the flavors meld. Garnish with fresh dill or parsley before serving.
Notes
- For a tangier flavor, add an extra splash of vinegar or a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American