This refreshing Cucumber Carrot Salad is the perfect side dish to any meal, combining crisp vegetables with a light, tangy dressing. It’s a simple yet vibrant addition to your table that’s both healthy and delicious.

Why You’ll Love This Recipe

I absolutely love how fresh and colorful this salad is! The crunchiness of the cucumber pairs perfectly with the sweetness of the carrots, and the tangy dressing brings everything together in the best way possible. It’s not only visually appealing but also packed with nutrients, making it a great option for those looking for a healthy yet satisfying side dish. Plus, it’s super easy to make, which means I can enjoy it without spending too much time in the kitchen.

Ingredients

1 medium cucumber, thinly sliced
2 medium carrots, peeled and julienned or grated
1/4 red onion, thinly sliced (optional)
2 tbsp olive oil
1 tbsp white vinegar or lemon juice
1 tsp honey or maple syrup
Salt and pepper, to taste
Fresh dill or parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by preparing the cucumber and carrots. I like to slice the cucumber thinly so it’s nice and crunchy. I also peel and julienne the carrots or grate them, depending on my preference for texture.
If using, thinly slice the red onion and add it to the mix.
In a small bowl, whisk together the olive oil, white vinegar (or lemon juice), and honey (or maple syrup). Add salt and pepper to taste.
Pour the dressing over the vegetables and toss everything together until well coated.
Garnish with fresh dill or parsley, if desired, for a pop of color and flavor.
Serve immediately or refrigerate for about 15–20 minutes to allow the flavors to meld together.

Servings and timing

This recipe serves about 2-4 people, depending on portion sizes. It takes around 10-15 minutes to prepare.

Variations

I sometimes like to add a little crumbled feta or goat cheese for extra creaminess.
For a spicy kick, I’ll toss in some red pepper flakes or even a small diced chili.
If I have some nuts or seeds on hand, I’ll sprinkle in some sunflower seeds or slivered almonds for added crunch.
I’ve also experimented with swapping the honey for agave syrup if I prefer a different sweetener.

Storage/Reheating

This Cucumber Carrot Salad is best enjoyed fresh, but if I need to store it, I keep it in an airtight container in the fridge. It can last for up to 2 days, but I prefer it within the first day for the best texture. The vegetables may release some moisture, but I can just drain that off before serving again.

I don’t recommend reheating this salad, as it’s meant to be enjoyed cold or at room temperature for maximum freshness and crunch.

FAQs

How do I store leftover Cucumber Carrot Salad?

I store any leftover salad in an airtight container in the fridge for up to 2 days. Just make sure to drain any excess liquid before serving again.

Can I make the salad ahead of time?

Yes! I can prepare the salad and keep it in the fridge for about 15–20 minutes before serving to let the flavors come together. However, I don’t recommend making it too far in advance, as the cucumber can get soggy.

Can I add protein to the salad?

Absolutely! I sometimes add grilled chicken, shrimp, or even chickpeas for a more filling meal.

What other veggies can I add to the salad?

I love to experiment with other crunchy vegetables like bell peppers, radishes, or even some sliced snap peas. They add different textures and flavors to the salad.

Is this salad gluten-free?

Yes, this Cucumber Carrot Salad is naturally gluten-free, so it’s perfect for anyone with gluten sensitivities or following a gluten-free diet.

Conclusion

This Cucumber Carrot Salad is a versatile, healthy dish that’s perfect for any occasion. It’s quick to prepare, full of flavor, and can be easily customized with your favorite ingredients. I love how refreshing it is, making it a great side for a variety of meals, from grilled dishes to light lunches. Whether I’m serving it for a weeknight dinner or bringing it to a potluck, this salad never disappoints.