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Zesty Cucumber Carrot Salad

Zesty Cucumber Carrot Salad

Crunchy cucumbers and carrots meet a bright lemon-dill vinaigrette with a hint of heat. Fresh, zesty, and ready in minutes.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 4 cup thinly sliced cucumber from about 2 medium cucumbers
  • 1.5 cup shredded carrot about 3 medium carrots
  • 0.5 cup thinly sliced red onion
  • 3 tbsp fresh lemon juice
  • 1.5 tbsp extra-virgin olive oil
  • 1 tsp lemon zest
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp chopped fresh dill
  • 0.75 tsp kosher salt or to taste
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp crushed red pepper flakes adjust for heat
  • 2 tbsp toasted sliced almonds optional, for crunch

Instructions

Preparation Steps

  • Whisk lemon juice, lemon zest, honey, Dijon, olive oil, salt, pepper, and red pepper flakes until glossy and emulsified.
  • Slice cucumbers and red onion thinly; shred the carrots.
  • Combine cucumbers, carrots, and onion in a large bowl.
  • Pour the vinaigrette over the vegetables and toss to coat evenly.
  • Fold in the dill, then taste and adjust seasoning if needed.
  • Chill 10 minutes for flavors to meld. Add almonds just before serving.

Notes

Variation: Swap dill for cilantro and add a splash of rice vinegar for a sharper bite. For a heartier salad, toss in diced avocado or chickpeas just before serving. Storage: Refrigerate up to 2 days; add nuts right before eating to keep them crisp.
This recipe is an original creation inspired by classic Zesty Cucumber Carrot Salad flavors. All ingredient ratios and instructions are independently developed.