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 for garnish (optional)
Instructions
- Prepare the vegetables: Thinly slice the cucumber for a crisp crunch. Peel the carrots and either julienne or grate them for texture. Place all in a large mixing bowl.
- Add the onion (optional): If using, thinly slice the red onion and add it to the bowl with the vegetables, blending flavors and adding color.
- Mix the dressing: In a small separate bowl, whisk together the olive oil, white vinegar or lemon juice, and honey or maple syrup. Season with salt and pepper to taste, creating a light, tangy dressing.
- Toss the salad: Pour the prepared dressing over the vegetables. Use salad tongs or two large forks to toss everything together until the veggies are evenly coated.
- Garnish and serve: Top with fresh dill or parsley for extra flavor and color if desired. Enjoy immediately, or refrigerate for 15–20 minutes to allow the flavors to meld beautifully.
Notes
- For extra creaminess, add crumbled feta or goat cheese.
- For a spicy kick, toss in red pepper flakes or a small diced chili.
- For added crunch, mix in some sunflower seeds or slivered almonds.
- If you prefer, substitute honey with agave syrup or maple syrup for a vegan option.
- 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
