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Cucumber and Carrot Salad with fresh vegetables in a bowl

Cucumber and Carrot Salad

A quick and refreshing salad featuring crisp cucumber and sweet carrots, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: International
Calories: 90
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large cucumber Choose a firm, unblemished cucumber with a bright green color; seedless varieties are less watery.
  • 2 medium carrots Look for bright orange carrots that snap when bent; avoid soft or limp roots.
  • 2 tablespoons olive oil Use extra virgin for a fruity flavor; avocado oil works if you prefer less olive flavor.
  • 1 tablespoon vinegar (e.g., apple cider or rice vinegar) Provides brightness without overpowering the veggies.
  • to taste salt
  • to taste pepper
  • optional fresh herbs (e.g., parsley or cilantro) Add just before serving to maintain vibrance.

Method
 

Preparation
  1. Wash and peel the cucumber and carrots.
  2. Cut the cucumber into thin slices and the carrots into matchstick strips.
  3. In a bowl, combine the cucumber and carrot.
  4. Drizzle with olive oil and vinegar, then season with salt and pepper.
  5. Toss well to combine.
  6. Garnish with fresh herbs if desired.
  7. Serve immediately or refrigerate for a short while before serving.

Notes

For even slices, use a mandoline or sharp chef's knife. Salt cucumber and let it rest to enhance crunch.