This Cucumber Carrot Salad is a perfect side dish for any summer barbecue or picnic. It’s light, refreshing, and packed with fresh vegetables and coated in a tangy dressing.
I love making simple salads for the summer. If you are like me and love these salads next time check out this Amish Broccoli Salad or this Pimento Potato Salad.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- carrots – I think that large carrots taste better than baby carrots in this salad.
- cucumbers – I used an English cucumber.
- red onion – Sweet onion can also be used.
- fresh parsley
- olive oil
- lemon juice
- honey – Or pure maple syrup can be used.
- Salt and black pepper
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add all the sliced vegetables to a large bowl.
In a small bowl or mason jar mix the dressing ingredients.
Pour the dressing over the top of the salad.
Serve immediately, or chill in the fridge for 30 minutes for the best flavor.
Storage
Storage – Store the cucumber carrot salad in an airtight container in the fridge for 2-3 days.
Wendy’s Test Kitchen Tips
- A mandolin or vegetable chopper can make preparing this salad easier. It’s a great kitchen tool to have on hand.
- You can make the dressing up to one week ahead and store it in a glass container in the fridge until you are ready to use it.
What to Serve with Cucumber Salad
I love to serve this Cucumber Carrot Salad with our favorite cookout meals, such as burgers, hotdogs, or even Chicken Skewers In The Oven if you want to cook inside.
Cucumber Carrot Salad
Equipment
- Large bowl
- small bowl
- mandolin
Ingredients
- 2 large carrots julienned
- 1 English cucumber thinly sliced
- ¼ 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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