Description
A refreshing and crunchy salad combining crisp cucumbers and sweet carrots with a light, tangy dressing and fresh herbs.
Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 4 medium carrots, julienned or grated
- 1/4 cup rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons sesame seeds (optional)
Instructions
- 1. Slice cucumbers thinly, place in colander, sprinkle with half the salt and let drain 15 minutes.
- 2. Julienne or grate carrots and thinly slice red onion.
- 3. Rinse cucumbers and pat completely dry with paper towels.
- 4. Whisk together rice vinegar, olive oil, honey, remaining salt, and pepper for dressing.
- 5. Combine cucumbers, carrots, and onion in large bowl.
- 6. Pour dressing over vegetables and toss thoroughly.
- 7. Add fresh dill and toss again.
- 8. Refrigerate 30 minutes before serving. Garnish with sesame seeds if desired.
Notes
Salt cucumbers and let drain to prevent watery salad. Store up to 3 days refrigerated.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 7g
- Sodium: 390mg
- Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g