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If you can't stand the heat and just want something cool, this Carrot Cucumber Salad totally hits the spot. Super crunchy carrots and cucumbers make this dish crazy refreshing, and that zippy homemade dressing brings it all together. It's the kind of thing that can make any weeknight meal feel like a treat you'll actually want to eat.
I got hooked on this crunchy mix last summer at a family BBQ, and now I keep carrots and cucumbers handy all season for quick potlucks and lunches.
Ingredients
- Salt and pepper: wake up all those fresh flavors—opt for sea salt and fresh pepper if you can
- Honey or maple syrup: a tiny bit makes things pop go for the real stuff for pure sweet taste
- Lemon juice: adds that kick of tanginess always squeeze it fresh for top flavor
- Olive oil: makes your dressing silky a good cold-pressed one packs in the taste
- Fresh parsley: gives a green herby zing flat leaf is best stick with parsley that's bright and bouncy
- Red onion: chop super fine to get those spicy little bursts pick ones with dry flaky skins
- English cucumber: sweeter and doesn't have seeds so your salad stays crunchy and not soggy
- Large carrots: it's best to get firm, weighty ones—they're juicy and shred up nicely
Step-by-Step Instructions
- Chill and Serve:
- Check if you want more salt or pepper, sling it in the fridge for half an hour, then eat it cold and crunchy for full flavor
- Dress the Salad:
- Drizzle the dressing on the veggies, then use your hands or tongs to toss it gently—just coat everything, but don't squish it
- Whisk the Dressing:
- Stir together olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl so they're totally mixed and the flavor is even
- Mix the Salad Base:
- Throw your sliced cucumber, carrot pieces, chopped parsley, and red onion into a big bowl, then make sure they aren't all clumped up
- Prepare the Vegetables:
- Grab a mandolin or a sharp knife, slice up cucumbers thin, cut the carrots into matchsticks so every bite is nice and snappy
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Out of everything, parsley is my favorite for this dish since it sneaks in herbal goodness. My daughter used to nab some greens while we chopped and laugh at her hands turning green.
Storage Tips
Pop leftovers in a sealed container and keep it in the fridge up to two days. Some liquid might show up at the bottom, so give it a quick toss before you eat. Pour off the extra for the best crunch.
Ingredient Substitutions
If the red onion feels too much, swap in finely sliced green onions or shallots for a gentler taste. You can use cilantro in place of parsley for a new herby vibe. No honey or maple syrup? Agave works, or just skip the sweetener for a tangier salad.
Serving Suggestions
Try this pile of salad next to grilled salmon or chicken. It's so good in pitas or on top of a chickpea bowl. I always make a double batch for potlucks since it disappears fast.
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Cultural Context
This crunchy salad is a shout out to the easy veggie mixes you'll see across the Middle East and Eastern Europe where crisp veggies and tangy dressing are the norm. It really shows how basic kitchen staples can become something awesome if you nail the mix.
FAQs About the Recipe
- → How thin do I need to cut carrots and cucumbers?
Slice up cucumbers nice and thin, and cut carrots into skinny strips. Use a sharp knife or mandolin—either gets you that awesome crunch and helps the flavors soak in.
- → Can honey be swapped for maple syrup?
Definitely! Both give a gentle sweetness that works great in the lemon dressing. Just pick the one you like more or fits your needs.
- → How long does this last in the fridge?
Pop it in the fridge, covered, and it'll keep for about two days. The crunch softens up a bit but the flavors stay bright. It's best when eaten soon after making.
- → What other herbs could I toss in?
Try some fresh cilantro or dill for a twist on the classic parsley—they'll add a fun, new freshness to the mix.
- → Should I peel the cucumber?
If you've got an English cucumber, you can skip peeling since the skin is soft. For thicker-skinned types, it's usually better to peel, but it's up to you.