Cucumber Carrot Salad
A refreshing and crunchy salad combining cucumbers and carrots, perfect for summer and meal prep.
Ingredients
Main Ingredients
- 1 whole cucumber, diced English cucumbers preferred, but regular ones are fine.
- 2 medium carrots, grated or julienned Use a box grater for softer texture or a julienne peeler for sticks.
Dressing Ingredients
- 1 tablespoon olive oil Use extra-virgin olive oil for best flavor.
- 1 tablespoon vinegar White or apple cider vinegar recommended.
- to taste salt Use to taste; fresh herbs can enhance flavors.
- to taste pepper Freshly ground black pepper adds warmth.
- optional fresh herbs (like parsley or dill) Adds extra flavor and freshness.
Instructions
Preparation
- In a large bowl, combine diced cucumber and grated carrots.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper to create the dressing.
Combine
- Pour the dressing over the vegetables and toss gently to combine.
- If desired, sprinkle with fresh herbs before serving.
Notes
For extra crunch, chill the bowl and veggies before tossing. Can be served with protein like chickpeas or lentils. This salad keeps well in the fridge for up to 3 days.