This easy and refreshing cucumber carrot salad is made with thinly sliced cucumbers, grated carrots, and fresh herbs. It is tossed in a light and tangy homemade apple cider vinaigrette and made without mayo. Easy side dish ready in under 10 minutes!
I made this cucumber carrot salad for the Fourth of July, and it was a total hit—everyone kept asking for the recipe! It reminds me of my watermelon salad: fresh, colorful, and full of flavor. I love how simple ingredients come together to make something so light and refreshing.
The best part is how easy it is to throw together. Just slice, grate, mix, and toss—it takes under 10 minutes! This is one of those no-fuss recipes you’ll make again and again.
Most recipes on the internet for carrot cucumber salads are Asian inspired; this one is Italian-inspired! The crisp veggies and tangy vinaigrette make every bite super refreshing.
It’s perfect for summer BBQs, picnics, or a quick appetizer. Trust me, you’ll want this in your warm-weather rotation.
Why you'll love this recipe:
- Quick to make: This salad comes together in just 5 minutes, making it perfect for busy days.
- Healthy and fresh: It's packed with crisp veggies, fresh herbs, and no mayo.
- Light and flavorful: The homemade apple cider vinaigrette adds a tangy Italian-inspired flavor without being heavy.
- Great for meal prep: It’s gluten-free, vegan, and stays fresh. You can even add a protein for a balanced lunch.
Ingredients and substitutions
This no-mayo carrot and cucumber salad recipe calls for simple and fresh ingredients. It's tossed in a homemade tangy apple cider vinaigrette and packed with fresh herbs. Here is a list of everything you need so you are prepared:
The Salad:
- Cucumber: Use English or garden cucumbers. Slice them thinly.
- Carrots: Grate 2–3 large carrots for crunch and sweetness.
- Fresh Dill: Chop fresh dill for a nice, fresh flavor.
- Chives: These add a mild onion flavor. But you can also use other herbs like parsley.
- Spring Onions (Green Onions): Slice both the white and green parts for a little sharpness.
apple cider vinaigrette:
- Extra-Virgin Olive Oil: Use good-quality olive oil for a smooth, healthy dressing.
- Apple Cider Vinegar: This gives the dressing a tangy, slightly sweet taste. You can swap it for red wine vinegar.
- Fresh Lemon Juice: Adds a zesty, refreshing flavor.
- Minced Garlic: Adds a yummy garlicky flavor to the dressing. Freshly minced garlic is the best.
- Dijon Mustard: Gives a little tang and enhances the flavor of the dressing.
- Honey: Add 1–2 teaspoons for a touch of sweetness.
- Salt & Pepper: Adjust to taste.
How to make cucumber carrot salad
Step One: Peel and thinly slice the cucumbers using a knife or mandoline. Then, grate the carrots.
Step Two: Add the cucumber slices, grated carrot, chopped dill, chives, and spring onion to a large mixing bowl.
Step Three: Whisk together the vinaigrette ingredients in a small bowl. Taste and adjust the seasonings to your liking.
Step Four: Pour the dressing over the veggies and toss until everything is well coated.
I recommend letting the salad marinate in the fridge for at least 20 minutes so all the delicious vinegar flavors melt and soak into the cucumbers.
Top Tips
- Use a mandoline for thin slices: This helps get ultra-thin cucumber slices that soak up the dressing and give the salad a light, crisp texture.
- Salt the cucumbers if you want less water: If your cucumbers are extra watery, sprinkle them with a little salt and let them sit for 10 minutes, then pat dry.
- Use fresh herbs for flavor: Fresh dill and chives really brighten up the salad. Dried herbs won’t have the same fresh taste.
- Let it chill for extra flavor: If you have time, refrigerate the salad for 20–30 minutes before serving to let the flavors meld.
Equipment
- Knife or mandoline
- Cutting board
- Large mixing bowl
- Small bowl or measuring cup
- Whisk
- Measuring spoons
Substations & Variations
- Make it gluten-free: This salad is already naturally gluten-free.
- Make it vegan: This salad is naturally vegan and dairy-free because there is no mayo in the dressing.
- Different herbs: Swap dill for parsley or cilantro.
- Extra crunch: Add shredded red cabbage for more texture.
- Citrus boost: Add a splash of lemon juice for brightness.
- Add seeds: Mix in sesame seeds or sunflower seeds for added crunch.
- Green onion substitute: Use red onion instead of spring onion.
- Make it spicy: Add a dash of red chili flakes.
- Add protein: You can add a cup of edamame, cooked chicken, shrimp (or even my grilled turkey burgers)
How to Store & Meal Prep
Store leftovers in an airtight container in the refrigerator. The salad may get a little soggy as it sits, so it’s best enjoyed within 1 to 2 days for the freshest taste and texture.
Frequently Asked Questions
Chives are the best substitute since they have a mild onion flavor. You can also use the green tops of regular green onions.
It’s best to eat the salad within 1 to 2 days. If you want it to last longer, store the vegetables and dressing separately and mix them just before serving.
Yes! You can use any dressing you like. Try a tangy vinaigrette, creamy yogurt dressing, green goddess dressing, or even a spicy peanut sauce.
No, freezing isn’t recommended. The vegetables will become watery and lose their crunch.
Definitely! Add ingredients like cherry tomatoes, avocado, feta cheese, or toasted nuts. You can also experiment with different herbs and spices.
This cucumber and carrot salad is super versatile and goes with just about everything. It’s perfect alongside grilled chicken or fish, and I love serving it with my Greek feta turkey burgers or grilled turkey burgers for an easy summer meal. For the winter months, you can serve it with lasagna soup!
More flavorful salad recipes!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Cucumber Carrot Salad
Ingredients
The Salad:
- 2 English cucumbers, or garden cucumbers
- 2 cups grated carrots, (about 2 - 3 large carrots)
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped chives
- 2 spring onions, sliced (green + white parts)
Apple Cider Vinaigrette:
- 2 tablespoon extra-virgin olive oil
- 2 ½ tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold water
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 - 2 teaspoon honey, based on your desired level of sweetness
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper
Instructions
- Peel and slice cucumbers into thin slices. You can use a knife or mandoline.
- Peel and grate the carrots on a box grater - I used the largest setting.
- Add cucumber slices, grated carrot, dill, chives, and spring onion to a large mixing bowl.
- In a small bowl, whisk together the vinaigrette ingredients.
- Pour the dressing over the cucumbers and carrots. Toss until everything is evenly coated in the vinaigrette. Taste and adjust the seasonings to your preference.
- Serve immediately or refrigerate for 20 minutes so the flavors develop and the salad chilled.
Notes
Nutrition
Thank you for supporting Healthful Blondie!
Comments
No Comments