This Carrot and Cucumber Salad is a light, crisp, and refreshing dish perfect for warm weather or as a side to any meal. The combination of sweet carrots and crunchy cucumbers is brought to life by a tangy mustard vinaigrette that adds a burst of flavor. Fresh herbs like basil, parsley, or cilantro lend the salad a fragrant, herbal note, making it both vibrant and satisfying. This easy-to-make salad is perfect for picnics, barbecues, or a healthy side dish option.
Ingredients:
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1½ teaspoons Dijon mustard
- 1 teaspoon sugar or honey
- Kosher salt and freshly ground black pepper, adjusted to your liking.
For the Salad:
- 5 Persian cucumbers (or any cucumbers you prefer)
- 3 large carrots
- ¼ cup chopped basil, parsley, or cilantro (your choice)
Instructions:
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, whole grain mustard, Dijon mustard, and sugar (or honey). Add kosher salt and freshly cracked black pepper according to your preference. Keep whisking until the dressing is smooth and well combined.
- Prepare the Vegetables: Using a vegetable peeler or mandolin, peel the carrots into long, thin ribbons. If you prefer a different texture, you can also julienne or grate the carrots. Slice the Persian cucumbers into thin rounds, or, if preferred, cut them into half-moons.
- Assemble the Salad: In a large bowl, combine the carrot ribbons and cucumber slices. Add the chopped fresh herbs (basil, parsley, or cilantro) and toss gently to combine.
- Dress the Salad: Pour the mustard dressing over the salad and toss again to coat the vegetables evenly. Taste and adjust seasoning if necessary by adding more salt, pepper, or a drizzle of vinegar for more tang.
- Serve: Serve the salad immediately for a crisp, fresh taste. Alternatively, let it sit in the refrigerator for 10-15 minutes to allow the flavors to meld together.
Conclusion:
This Carrot and Cucumber Salad is a delightful and healthy addition to any meal. The vibrant colors and crisp textures of the fresh vegetables, combined with the tangy mustard vinaigrette, make it an irresistible dish. Whether you’re looking for a refreshing side dish or a light, healthy snack, this salad offers both flavor and nutrition in every bite.
Refreshing Carrot and Cucumber Salad with Zesty Mustard Dressing
Ingredients
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1½ teaspoons Dijon mustard
- 1 teaspoon sugar or honey
- Kosher salt and freshly ground black pepper adjusted to your liking.
For the Salad:
- 5 Persian cucumbers or any cucumbers you prefer
- 3 large carrots
- ¼ cup chopped basil parsley, or cilantro (your choice)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, whole grain mustard, Dijon mustard, and sugar (or honey). Add kosher salt and freshly cracked black pepper according to your preference. Keep whisking until the dressing is smooth and well combined.
- Prepare the Vegetables: Using a vegetable peeler or mandolin, peel the carrots into long, thin ribbons. If you prefer a different texture, you can also julienne or grate the carrots. Slice the Persian cucumbers into thin rounds, or, if preferred, cut them into half-moons.
- Assemble the Salad: In a large bowl, combine the carrot ribbons and cucumber slices. Add the chopped fresh herbs (basil, parsley, or cilantro) and toss gently to combine.
- Dress the Salad: Pour the mustard dressing over the salad and toss again to coat the vegetables evenly. Taste and adjust seasoning if necessary by adding more salt, pepper, or a drizzle of vinegar for more tang.
- Serve: Serve the salad immediately for a crisp, fresh taste. Alternatively, let it sit in the refrigerator for 10-15 minutes to allow the flavors to meld together.