Carrot and Cucumber Salad Recipe

Salads are a great way to get in your veggies, and this Carrot Cucumber Salad is no exception! It's light, refreshing, and perfect for a summer day. Plus, it's easy to make - just mix together some chopped cucumbers and carrots with a vinaigrette dressing and you're good to go.

👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
mixing bowl
food processor
grater

📝 Preparation Steps

Wash and pat dry your carrots and cucumbers. Use a cheese grater or a food processor fitted with the grating disk to grate your carrots. Place them in a large mixing bowl.

medium carrots2

Then, slice the cucumbers as thinly as possibly. You can use a mandoline or use the slicing disk on your food processor. Add the sliced cucumbers to the bowl with the grated carrots.

medium carrots2

Thinly slice the onion and add it to the bowl.

Then, in a small bowl, combine the vinegar, olive oil, sugar, and salt. Stir to combine.

olive oil1 tablespoon

Pour the dressing over the salad and toss the vegetables with the dressing.

Serve immediately, or place the salad in the refrigerator for at least an hour to chill before serving. The salad will be the most flavorful after it has chilled.

Nutrition Facts

calories

82 calories

fat Content

3.8 g

serving Size

1/4 of recipe

fiber Content

1.8 g

sugar Content

6.6 g

sodium Content

171.2 mg

protein Content

1.4 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

11.8 g

saturated Fat Content

0.6 g

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