Why I love this carrot and cucumber salad
This crunchy carrot and cucumber salad is easy to make. Simple ingredients make this salad something even the pickiest eater would love. Julienning the veggies gives them a delicious crunch with each bite.
The dressing can be whipped up quickly, even swap out the fresh dill for dried if it’s what you have on hand. I love how the tangy flavor is balanced out perfectly with the bit of sweetness in the creamy dressing.
Here’s what you’ll need to make it
How to make this carrot and cucumber salad
Start by peeling your carrots, you are going to want to use some nice thick carrots for julienning them. I switched between using my julienne peeler and my mandoline for this recipe. The carrots worked better using my peeler, as it made very nice thin pieces while still being able to use a lot of the carrot.
Cut and prepare the cucumbers. I tried to cut the cucumber into sections about the same length of my carrot slices. Julienning the cucumbers on the mandoline was much more manageable than using the peeler.
When everything is sliced, lay everything on a few paper towels to help absorb some of the excess water in the vegetables. You can salt them lightly to help speed up the process, but not too much as this will make the salad too salty.
In a medium bowl, mix the remaining ingredients. You can do this while the veggies are drying to save time. When the carrots and cucumbers are dry, add them to the bowl. Mix to combine. Serve immediately.
FAQs and tips on making carrots cucumber salad
Cucumbers will release a lot of liquid once they have been sliced, this is why it is so important to dry the cucumbers before mixing the dressing. Make sure to serve the salad immediately when prepared, cucumber salad does not last long without getting a bit watery.
Salt will help extract some of the water held inside of the cucumbers. It also helps with the flavor of the dish overall. If you salt too much when drying the cucumber, you will taste it in the final dish. Try sticking with a very light sprinkle.
You can store it in the fridge for a day or two. After the first day the dressing will get watered down and be a bit thin. The flavor will still be good and it will still be fresh enough to eat, but you probably won’t want to take it to a cookout.
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Carrot and Cucumber Salad
With simple ingredients, this crunchy carrot and cucumber salad is easy to make and loved by all. Tossed in a creamy and tangy dill dressing it makes a perfect summer side dish.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- 2 english cucumbers
- 2–3 large carrots
- ¼ cup mayo
- ¼ cup sour cream
- 1 tbsp chopped fresh dill
- 1 tsp minced garlic
- ½ tbsp lemon juice
- 2 tbsp sugar
- 1 tbsp dijon mustard
- 3 tbsp apple cider vinegar
- ½ tsp coarse salt
- ½ tsp black pepper
- Julienne carrots and cucumbers.
- Lightly salt and set aside on paper towels to dry.
- Add remaining ingredients to a mixing bowl and stir to combine.
- Add carrots and cucumbers to mixing bowl and stir until evenly coated with dressing.
- Serve immediately.
* This salad is best served immediately.
- Serving Size:
- Calories: 118
- Sugar: 6.1 g
- Sodium: 342.5 mg
- Fat: 8.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 9.2 g
- Fiber: 1 g
- Protein: 1.4 g
- Cholesterol: 7.2 mg
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