This Carrot and Cucumber Salad is a simple side dish with no cooking required. It's fast, easy, delicious, and healthy - the perfect combination. Add some veggies to the family meal with this easy salad recipe. Perfect for weeknight dinners or holiday gatherings.
I love eating veggies all year long. Fresh veggies are some of my favorite snacks because of their crunch and fresh flavor. Cucumbers are one of those vegetables that are super healthy to eat and are so versatile in how they can be eaten. I've chopped them, sliced them, diced them, and eaten them with dips, salads, burgers and sandwiches, and more.
And don't even get me started on my love of carrots. They're slightly sweet to have you craving them, and you always end up saying, "What's up, Doc?" after you take a big bite out of one.
It was just such an easy transition to combine them and make this delicious carrot cucumber salad. It's refreshing, addictive, and fast.
Speaking of great salads, be sure to check out my Raw Carrot Salad for another easy way to use up all those carrots in the fridge.
Carrots - Clean and slice them thinly.
Cucumbers - I like to use English cucumbers for this, but you can use what you like.
Avocado oil - This is a great oil to use that is full of healthy fats.
Apple cider vinegar - Adds flavor and also pairs well with the oil and seasoning. You can also use rice vinegar.
Salt and pepper - To taste. I use kosher salt and black pepper and season as I go.
How to make Carrot and Cucumber Salad
This vegan cucumber carrot salad is a fast and easy side dish or a simple main dish that you can load up on. You'll love the ease!
Step One: Mix together the dressing ingredients.
Step Two: Combine the sliced carrots with the dressing. Let them sit together combined for 5 minutes.
Step Three: Add the cucumbers to the mixture and stir. Serve!
Add celery - Slicing up celery and adding it to the mix adds even more benefits and crunch.
Change up the look of the veggies - You can use a mandolin or a spiralizer to make the carrots and cucumbers thin or fun and funky.
Add green onions - I like to use these as a garnish at the end, right before serving. You can also add red onions as well.
Add spice - You can easily take this dish to spicy land by adding some red pepper flakes.
Use sesame oil - You can completely change the taste by whisking some sesame oil with sesame seeds and using that instead of avocado oil.
Should I peel the cucumbers?
I don't even include that step in my prep work. I just make sure that I slice them thin so that they have thin skin on the outer layer. If you want to add that to your instructions for prepping, you can.
Also, just be sure to clean the carrots and the cucumbers really well.
What is the best way to serve this gluten-free side dish?
You have options. I love to divvy it into a small bowl and serve it to each person at the table. That way, they can add soy sauce or whatever toppings that they want to their own serving or eat it as is.
I also make sure that I store it in the refrigerator before serving it because it's best served chilled. That doesn't mean that you can't eat it at room temperature, but the coldness brings out the crunch factor even more.
Is this salad healthy?
It's low in calories and carbohydrates, making it a great addition to any meal. It's not high in protein, so I recommend pairing this with chicken, pork, beef, or anything else that has protein to balance it out.
How do I store leftovers?
Any leftovers of this salad recipe need to be kept in an airtight container or a covered container and stored in the fridge. It should stay fresh for 2-3 days.
And honestly, the leftovers have more flavor because it has a longer time to marinate and bring out the flavor. I LOVE eating this the next day after making it!
Can I freeze cucumber salad?
I don't recommend it. Cucumbers that are frozen and then thawed can become soft in the process, which is the opposite of the texture that you want from this dish.
Just allow yourself about 10 minutes of prep time, and you'll be eating this tasty salad within minutes.
- 4 carrots peeled and thinly sliced
- 1 seedless cucumber thinly sliced
- ¼ cup avocado oil
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ¼ tsp pepper
- Mix together the dressing ingredients.
- Combine carrots and dressing. Let sit for five minutes.
- Add cucumbers. Serve immediately.
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