This carrots and cucumber salad is a refreshing, delicious and vibrant salad. With thin strips of carrot, refreshing cucumber, fresh dill and a delicious salad dressing.
Make this for a delicious spring or summer lunch, BBQ feast with family or friends, salad buffet or simply for your meal prep!
Most salad with cucumber and carrot I have seen are of Asian influence, which I absolutely love. I would say this has more of a Mediterranean influence. This is a delicious, simple carrot and cucumber salad.
Carrots and Cucumber Salad Ingredients
- Carrots
- Cucumber
- Fresh Dill
- Spring Onions
- Capers
- Extra Virgin Olive Oil
- Dijon Mustard
- Apple Cider Vinegar
- Garlic Powder
- Lemon Juice and Zest
- Salt and Pepper
Carrot and Cucumber Salad Equipment
- Vegetable Peeler
- Chopping Board
- Grater
- Chopping knife
- Serving Bowl
How to Store Cucumber and Carrots Salad
Like most fresh, healthy foods, this cucumber and carrot salad recipe is best eaten fresh.
It will stay good for around 2 days after making it, if stored in the fridge and in an airtight container.
I always find glass containers to be the best type, as the food does not absorb any engrained flavours that might be trapped in a plastic container.
The carrot and cucumber salad recipe will probably start to turn soggy and undesirable if left longer than 2 days, due to the water content of the cucumber.
Refreshing and Delicious Carrots and Cucumber Salad
This carrots and cucumber salad is refreshing, crisp and just delicious. Made with julienned carrots and cucumber, fresh dill and a tasty dressing. This is the perfect summer or spring salad and works great for cookouts, buffets or meal prep.
Ingredients
- 5 Carrots
- 1 Large Cucumber
- 2 spring onions
- 1/2 cup Fresh Dill
- 1 tbsp Capers
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 1 tsp Garlic Powder
- 1 tsp each Lemon Juice and Zest
- Salt and Pepper
Instructions
- Mix the dressing ingredients together
- Julien the carrots into thin strips
- Julien the cucumber and pat any excess liquid with a paper towel
- Chop the fresh dill and spring onions
- Toss the julienned and chopped veg together, sprinkle with capers
- Pour the dressing and use salad spoons to mix together gently
- Serve and enjoy!
Notes
- This will be best served fresh, but should stay fresh in an airtight container for up to 2 days in the refrigerator
- Store in a glass container so as not to ruin the flavor
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Pompeian Robust Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Salad Dressings and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 68 FL. OZ., Single Bottle -
Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 128 ounce -
Grey Poupon, Dijon Mustard, 8 oz -
Sanniti Spanish Non Pareil Capers in Vinegar and Salt Brine - 33.5 oz
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 11gSaturated Fat: 1gUnsaturated Fat: 9gSodium: 151mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g
this is an estimate
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