Ingredients
Vegetables
- 1 medium cucumber, thinly sliced
- 2 medium carrots, peeled and julienned or grated
- 1/4 red onion, thinly sliced (optional)
Dressing
- 2 tbsp olive oil
- 1 tbsp white vinegar or lemon juice
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Garnish
- Fresh dill or parsley (optional)
Instructions
- Prepare the Vegetables: Slice the cucumber thinly for maximum crunch. Peel and julienne or grate the carrots for extra texture. If you like a bit of bite, thinly slice the red onion and add it to the vegetables.
- Make the Dressing: In a small bowl, whisk together the olive oil, white vinegar (or lemon juice), and honey (or maple syrup). Season with salt and pepper to taste for a balanced, tangy-sweet flavor.
- Toss the Salad: Pour the dressing over the sliced cucumber, carrots, and red onion. Toss everything together gently until all the vegetables are well coated with the dressing.
- Garnish and Serve: Sprinkle fresh dill or parsley over the top for an herby finish, if desired. Serve immediately for maximum freshness, or cover and refrigerate the salad for 15–20 minutes to let the flavors meld together.
Notes
- For extra creaminess, add crumbled feta or goat cheese.
- For a spicy kick, stir in red pepper flakes or a finely diced chili pepper.
- Enhance texture and nutrition with sunflower seeds or slivered almonds.
- You can substitute honey with agave syrup or maple syrup for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg