Description
A refreshing carrot and cucumber salad with a light, tangy dressing that is crisp and flavorful. Perfect as a quick side dish for any meal.
Ingredients
- 2 cups carrots, grated
- 2 cups cucumber, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Wash, peel, and grate the carrots. Thinly slice the cucumber.
- In a large bowl, combine the carrots and cucumber.
- In a small bowl, whisk together olive oil, vinegar, sugar, salt, and black pepper.
- Pour the dressing over the vegetables and toss well to combine.
- Sprinkle with fresh parsley and mix lightly.
- Chill for 10–15 minutes before serving for best flavor.
Notes
- Use apple cider vinegar or lemon juice for variation in flavor.
- Add a pinch of chili flakes for a slight kick.
- Best served fresh but can be stored in the refrigerator for up to 2 days.
- Optional: add sliced red onion for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
