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Carrot and Cucumber Salad with Mustard Vinaigrette

A crisp and refreshing salad made with shredded carrots and sliced cucumbers tossed in a tangy mustard vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fresh, Healthy
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 carrots julienned or shredded
  • 2 cucumbers thinly sliced
  • 2 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 garlic clove minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley or dill chopped
  • 1 tbsp sesame seeds optional

Equipment

  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Wash cucumbers and slice them thinly. Peel carrots and shred or julienne them.
  2. In a small bowl whisk together Dijon mustard, olive oil, apple cider vinegar, lemon juice, honey, and minced garlic.
  3. Season the vinaigrette with salt and black pepper.
  4. Place sliced cucumbers and shredded carrots into a large bowl.
  5. Pour the mustard vinaigrette over the vegetables.
  6. Toss gently until everything is evenly coated.
  7. Sprinkle chopped herbs and sesame seeds on top.
  8. Serve immediately or chill for 15 minutes before serving.

Notes

For best flavor, allow the salad to chill briefly before serving so the vinaigrette can soak into the vegetables.