Description
A refreshing and vibrant Cucumber Carrot Salad with dill and parsley, tossed in a light vinaigrette. Simple, healthy, and quick to make from scratch.
Ingredients
Scale
- 2 large cucumbers, peeled, seeded, and thinly sliced
- 4 medium carrots, peeled and grated or julienned
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1/4 cup rice vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1/4 cup thinly sliced red onion, 1 tablespoon sesame seeds, pinch of red pepper flakes
Instructions
- 1. Peel cucumbers, cut lengthwise, scoop out seeds, and slice into thin half-moons.
- 2. Peel and grate or julienne the carrots. Chop fresh dill and parsley.
- 3. In a large bowl, combine cucumbers, carrots, dill, and parsley (and optional red onion).
- 4. In a small bowl or jar, whisk together rice vinegar, olive oil, maple syrup, salt, and pepper.
- 5. Pour dressing over the vegetable mixture and toss to coat evenly.
- 6. For best flavor, cover and refrigerate for at least 15-30 minutes to allow flavors to meld.
- 7. Toss once more before serving. Adjust seasoning if needed.
Notes
Store leftover salad in an airtight container in the refrigerator. Best consumed within 2-3 days. Reheating is not recommended. Drain any excess liquid before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 70-90 kcal (per serving, estimated)
- Sugar: approx. 5g
- Sodium: approx. 200mg (depending on added salt)
- Fat: approx. 5g
- Carbohydrates: approx. 8g
- Fiber: approx. 2g
- Protein: approx. 1g