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Carrot and Cucumber Salad with Lemon Honey Dressing Recipe

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  • Author: Mary
  • Prep Time: 0h 10m
  • Cook Time: 0h 0m
  • Total Time: 0h 10m
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: International
  • Diet: Vegetarian

Description

A refreshing and crisp Carrot and Cucumber Salad featuring shredded carrots and thinly sliced cucumber tossed in a tangy honey-lemon dressing, garnished with fresh parsley. Perfect as a light side dish or a healthy 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: Peel the carrots using a vegetable peeler, removing all of the outer skin to prepare them for shredding.
  2. Grate Carrots: Grate the peeled carrots using a box grater or a food processor to create fine shreds for the salad base.
  3. Prepare Bowl: Place the grated carrots into a medium-sized mixing bowl, ready for adding more ingredients.
  4. Wash Cucumber: Wash the cucumber under cool running water to remove any dirt or residue.
  5. Trim Cucumber Ends: Cut off both ends of the cucumber using a knife.
  6. Halve Cucumber: Slice the cucumber lengthwise in half to expose the seeds inside.
  7. Remove Seeds: Use a spoon to scrape out the seeds from each cucumber half for a better texture.
  8. Slice Cucumber: Cut the cucumber into thin half-moon slices or thin matchstick-like pieces, depending on your preference.
  9. Add Cucumber to Bowl: Combine the sliced cucumber with the grated carrots in the mixing bowl.
  10. Mix Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until smooth and well blended.
  11. Dress Salad: Pour the prepared dressing over the carrot and cucumber mixture.
  12. Toss Salad: Gently toss with tongs or a large spoon to evenly coat all the vegetables with the dressing.
  13. Chop Parsley: Finely chop fresh parsley using a sharp knife to release its flavor.
  14. Add Parsley: Sprinkle the chopped parsley evenly over the salad.
  15. Final Toss: Give the salad one final gentle toss to mix the parsley throughout.
  16. Serve or Chill: Serve immediately for maximum freshness or refrigerate for about 15 minutes if you prefer it slightly chilled.

Notes

  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Use organic vegetables to enhance flavor and reduce pesticide intake.
  • Salad can be prepared ahead but dress just before serving to maintain crispness.
  • Adjust seasoning to taste, especially salt and pepper.
  • Add nuts or seeds like sunflower seeds for added crunch if desired.

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