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Carrot and Cucumber Salad with Lemon Honey Dressing Recipe

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  • Author: Mariam
  • Prep Time: 0h 10m
  • Cook Time: 0h 0m
  • Total Time: 0h 10m
  • Yield: 2 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: International
  • Diet: Low Fat

Description

A refreshing and simple Carrot and Cucumber Salad featuring finely shredded carrots and thinly sliced cucumber, lightly dressed with a tangy lemon-honey vinaigrette and garnished with fresh parsley. This crisp, healthy salad is perfect as a light side dish or a quick snack.

Ingredients

Scale

Vegetables

  • 2 medium carrots
  • 1 medium cucumber
  • 2 tablespoons fresh parsley

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the carrots: Use a vegetable peeler to remove the outer skin of the carrots completely.
  2. Grate the carrots: Using a box grater or a food processor, shred the peeled carrots into fine pieces.
  3. Prepare a mixing bowl: Place the grated carrots into a medium-sized mixing bowl for assembling the salad.
  4. Wash the cucumber: Rinse the cucumber under cool running water to remove dirt and residue.
  5. Trim cucumber ends: Using a knife, cut off both ends of the cucumber.
  6. Slice cucumber lengthwise: Cut the cucumber in half lengthwise to expose the seeds inside.
  7. Remove cucumber seeds: Use a spoon to gently scrape out the seeds from the cucumber halves to avoid excess moisture in the salad.
  8. Cut cucumber: Slice the cucumber halves into thin half-moon shapes or thin matchstick-like pieces, depending on preference.
  9. Combine vegetables: Add the sliced cucumber to the mixing bowl with the grated carrots.
  10. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until smooth and fully blended.
  11. Dress the salad: Pour the prepared dressing over the carrots and cucumber in the mixing bowl.
  12. Toss the salad: Gently mix the vegetables with the dressing using tongs or a spoon to ensure even coating.
  13. Chop parsley: Finely chop the fresh parsley with a sharp knife.
  14. Garnish the salad: Sprinkle the chopped parsley evenly over the dressed salad.
  15. Final mix: Give the salad one last gentle toss to distribute the parsley flavor throughout.
  16. Serve or chill: Serve the salad immediately for a fresh taste or refrigerate for 15 minutes for a slightly chilled and crisp experience.

Notes

  • This salad is best served fresh but can be chilled for a short time to enhance flavors.
  • To make the salad vegan, ensure the honey is substituted with agave syrup or maple syrup.
  • For added texture, consider sprinkling some toasted nuts or seeds before serving.
  • This salad pairs well with grilled dishes or as a light lunch on its own.

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Find it online: https://quickcookingmagic.com/carrot-and-cucumber-salad-with-lemon-honey-dressing-recipe/