Crispy Carrot and Cucumber Salad: A Refreshing Delight!
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A refreshing and crunchy salad made with carrots and cucumbers, perfect for a light meal or side dish.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan
- 2 large carrots, peeled and julienned
- 1 large cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- In a large bowl, combine the julienned carrots, sliced cucumber, red onion, and chopped parsley. Toss gently to mix.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss until all the vegetables are evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, consider adding a handful of chopped nuts, such as walnuts or almonds.
- Substitute the honey with maple syrup for a vegan-friendly version of the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg