Cucumber Carrot Salad Fresh Tangy (Print-Friendly Version)
Bright cucumber and carrot tossed with lemon and herbs for a crisp, zesty side. Quick, easy and refreshing.
# Ingredients Required:
→ Main Vegetables
01 -
2 large carrots, julienned
02 -
1 English cucumber, thinly sliced
03 -
60 ml red onion, finely chopped
04 -
2 tablespoons fresh parsley, chopped
→ Dressing
05 -
2 tablespoons olive oil
06 -
2 tablespoons lemon juice
07 -
1 teaspoon honey or maple syrup
08 -
Salt, to taste
09 -
Black pepper, to taste
# Detailed Directions:
01 -
Combine julienned carrots, thinly sliced cucumber, chopped red onion, and fresh parsley in a large mixing bowl.
02 -
In a separate small bowl, vigorously whisk olive oil, lemon juice, honey or maple syrup, salt, and black pepper until emulsified.
03 -
Pour the dressing over the prepared vegetables and toss gently to ensure even coating.
04 -
Taste and adjust salt or pepper if needed. Serve immediately or refrigerate for 30 minutes to intensify flavors.
# Helpful Advice:
01 -
For the most consistent texture, use a mandolin slicer for the cucumber and carrot. Chilling before serving enhances crispness.