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Carrot Cucumber Ribbon Sala

Carrot Cucumber Ribbon Salad: Refreshing Crunch for Any Meal

Carrot Cucumber Ribbon Salad is a refreshing dish bringing together crisp cucumber and sweet carrots into delicate ribbons, all in a zesty honey-Dijon vinaigrette.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Carrots Ensure peeled for a clean taste.
  • 2 cups English Cucumbers Can swap with regular cucumbers.
  • 2 tablespoons Fresh Dill Substitute with parsley or mint if desired.
  • 1 small Red Onion Thinly sliced; soak in water to mellow flavor.
For the Vinaigrette
  • 1/4 cup Olive Oil Substitute with avocado oil if desired.
  • 2 tablespoons Apple Cider Vinegar Substitute with rice vinegar for milder taste.
  • 1 tablespoon Honey Replace with maple syrup for vegan option.
  • 1 tablespoon Dijon Mustard Omit for a different flavor profile.
  • 1 clove Garlic Minced for even distribution.
  • Salt & Black Pepper Essential for seasoning; adjust to taste.
Optional Toppings
  • Toasted Pumpkin/Sunflower Seeds Adds crunch and nuttiness as a topping.

Equipment

  • vegetable peeler
  • Mixing Bowl
  • Whisk

Method
 

Instructions
  1. Using a vegetable peeler, carefully peel the carrots to create long, thin ribbons. Set them aside in a large mixing bowl.
  2. Create ribbons from the English cucumbers, discarding the core. Add cucumber ribbons to the bowl with carrot ribbons.
  3. Thinly slice the red onion and soak in cold water for about 10 minutes. Drain and add to the bowl.
  4. Finely chop fresh dill and stir into the mixing bowl.
  5. In a separate bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard to make the vinaigrette.
  6. Stir in minced garlic into the vinaigrette.
  7. Taste and season the vinaigrette with salt and pepper.
  8. Gently combine the carrot ribbons, cucumber ribbons, red onion, and dill in a large bowl.
  9. Pour the vinaigrette over the vegetable mixture and toss to coat evenly.
  10. Sprinkle toasted pumpkin or sunflower seeds over the salad as an optional topping.
  11. Refrigerate the salad for about 30 minutes before serving, if desired.
  12. Serve chilled as a refreshing side or light meal.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Use a sharp vegetable peeler for clean ribbons. Keep vinaigrette separate until serving to maintain crispness. Adjust vinaigrette sweetness or acidity to taste.

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