Cucumber Carrot Salad
This Cucumber Carrot Salad is a light and refreshing dish that is perfect for summer. It's easy to make, full of fresh vegetables and bursting with flavor.
Servings: 4 Servings
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.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.