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Cucumber Carrot Salad

🥒 Cucumber Carrot Salad – Fresh, Crunchy, and Lightly Tangy

This Cucumber Carrot Salad is crisp, refreshing, and bursting with bright flavors. Thinly sliced cucumbers and carrots are tossed in a light, tangy dressing, making it the perfect side dish for grilled meats, weeknight dinners, or healthy meal prep.
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Prep Time 10 minutes
Rest 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced
  • 2 medium carrots peeled and julienned or grated
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp olive oil or sesame oil
  • 1 tsp honey or sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: chopped fresh dill parsley, or cilantro
  • Optional toppings: sesame seeds crushed peanuts

Equipment

  • Cutting board & knife
  • Mixing bowls
  • Whisk or spoon

Method
 

  1. In a large bowl, combine sliced cucumbers and carrots.
  2. In a small bowl, whisk together vinegar, oil, honey, salt, and black pepper.
  3. Pour dressing over the vegetables and toss gently to coat.
  4. Let salad rest for 5 minutes to allow flavors to meld.
  5. Garnish with fresh herbs or optional toppings before serving.

Notes

For extra crunch, keep cucumbers unpeeled.
Add a pinch of red pepper flakes for subtle heat.
This salad tastes even better after chilling for 15–20 minutes.
Best enjoyed within 24 hours for maximum freshness.