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–+ servings

Cucumber Carrot Salad

A refreshing and crunchy salad made with fresh cucumbers and carrots, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium cucumbers sliced
  • 2 medium carrots shredded
Dressing
  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey or maple syrup for vegan option
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground
Garnish
  • 2 tablespoons fresh parsley chopped

Method
 

Prepare the Vegetables
  1. Wash the cucumbers and carrots thoroughly. Slice the cucumbers and shred the carrots.
  2. Place the sliced cucumbers and shredded carrots in a large mixing bowl.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the vegetables in the mixing bowl and toss until everything is evenly coated.
  2. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 1gFiber: 3gSugar: 2g

Notes

This salad can be made ahead of time; however, it's best served fresh to maintain the crunchiness of the vegetables.

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