Crisp Cucumber and Carrot Salad
Brighten up your table with this Crisp Cucumber and Carrot Salad, a refreshing medley of crunchy vegetables and tangy, zesty flavors perfect for any occasion. This quick and easy recipe combines thinly sliced cucumbers, julienned carrots, and a touch of red onion, all tossed in a vibrant dressing made with olive oil, rice vinegar, honey, and fresh lime juice for a perfectly balanced sweetness and acidity. Fresh cilantro adds a burst of herbaceousness, while a light seasoning of salt and pepper ties everything together. Ready in just 20 minutes with no cooking required, this chilled salad delivers a delightful crunch and zest in every bite. Serve it as a healthy side dish or appetizer ideal for summer gatherings and busy weeknights. Keywords: crisp cucumber salad, carrot salad recipe, healthy side dish, no-cook salads, refreshing vegetable salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium cucumber
- 3 medium carrots
- 0.5 small red onion
- 0.5 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the cucumbers and carrots. Using a vegetable peeler, peel the carrots completely. If desired, partially peel the cucumbers to create a striped pattern for aesthetic appeal.
Using a mandoline or a sharp knife, slice the cucumbers thinly into discs. Transfer the cucumber slices to a large mixing bowl.
Continuing with the mandoline or knife, julienne the carrots into thin, uniform strips. Add the carrots to the bowl with the cucumbers.
Thinly slice the red onion and add it to the vegetable mixture in the bowl.
Chop the fresh cilantro leaves finely and sprinkle them over the vegetables in the mixing bowl.
In a small bowl, whisk together the olive oil, rice vinegar, honey, and fresh lime juice until the honey is fully dissolved and the dressing is emulsified.
Pour the dressing over the cucumber, carrot, and onion mixture. Gently toss the salad to coat the vegetables evenly with the dressing.
Season the salad with salt and black pepper, adjusting to taste.
Cover the salad and refrigerate for at least 10-15 minutes before serving to allow the flavors to meld.
Serve chilled as a refreshing side dish or appetizer.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 35.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
