Carrot Cucumber Salad Recipe

Recipe By Slurrp

Carrot cucumber salad is a refreshing and healthy dish that combines the crispness of carrots and cucumbers with a tangy dressing. This salad is packed with vitamins and minerals, making it a great addition to any meal or as a light snack. The combination of flavors and textures creates a satisfying dish that is both delicious and nutritious.

3.7
29 Rating -
Rate
Vegdiet
15minstotal
15m.total
Carrot Cucumber Salad
plan
Bookmark

ingredients serve

Ingredients for Carrot Cucumber Salad Recipe

  • 1 Large Carrots, Peeled And Sliced Into Thin Strips
  • 1/2 Cucumber, Washed And Sliced Into Thin Rounds
  • 1 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Carrot Cucumber Salad Recipe

Cooking Directions

  • STEP 1.Start by peeling and slicing the carrots into thin strips.
  • STEP 2.Next, wash and slice the cucumber into thin rounds.
  • STEP 3.In a bowl, combine the carrots and cucumber slices.
  • STEP 4.In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  • STEP 5.Pour the dressing over the carrot and cucumber mixture and toss well to coat.
  • STEP 6.Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • STEP 7.Before serving, give the salad a final toss and garnish with fresh herbs if desired.
  • STEP 8.Serve the carrot cucumber salad chilled as a side dish or as a light and refreshing snack.

Cooking Tips

  • For added crunch, you can sprinkle some toasted sesame seeds or chopped nuts on top of the salad.
  • Feel free to add other vegetables like bell peppers or radishes for extra color and flavor.
  • If you prefer a sweeter dressing, you can add a teaspoon of honey or maple syrup to the dressing mixture.

Storage and Serving

  • Leftover carrot cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a quick toss to redistribute the dressing.
  • This salad is best served chilled and is a great accompaniment to grilled meats or as a light lunch option.
Nutrition
value
231
calories per serving
2 g Fat14 g Protein38 g Carbs11 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    14g
  • Carbs
    38g
  • Fiber
    11g

MacroNutrients

  • Carbs
    38g
  • Protein
    14g
  • Fiber
    11g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    90mg
  • Iron
    3mg
  • Vitamin A
    2176mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    89mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    111mg
  • Manganese
    < 1mg
  • Phosphorus
    245mg
  • Selenium
    25mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp