Description
Fresh and crisp cucumber carrot salad with a light vinaigrette dressing. This refreshing side dish pairs well with grilled meats and takes just 15 minutes to prepare.
Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 4 medium carrots, julienned or shredded
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- 1. Slice cucumbers into thin rounds, about 1/8-inch thick.
- 2. Cut carrots into thin julienne strips or shred coarsely.
- 3. Slice red onion paper-thin. Soak in cold water for 10 minutes if desired, then drain.
- 4. Whisk together rice vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper.
- 5. Combine cucumbers, carrots, and onion in a large bowl.
- 6. Pour dressing over vegetables and toss gently to coat.
- 7. Add chopped dill and parsley, toss once more.
- 8. Cover and refrigerate for at least 30 minutes before serving.
Notes
Store covered in refrigerator for up to 3 days. Drain excess liquid before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g