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Fresh Carrot and Cucumber Salad

A crisp, refreshing salad featuring fresh carrots and cucumbers tossed in a zesty homemade dressing, perfect for light lunches, side dishes, or summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 large carrots peeled and julienned
  • 2 large cucumbers thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 garlic clove minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp sesame seeds
  • salt to taste
  • black pepper to taste

Equipment

  • Mixing bowls
  • Knife or julienne peeler
  • Cutting board
  • Whisk

Method
 

  1. Prepare carrots by peeling and julienning or grating them.
  2. Thinly slice cucumbers and place both vegetables into a large bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper.
  4. Pour dressing over carrots and cucumbers.
  5. Add parsley and sesame seeds, then toss thoroughly.
  6. Refrigerate for 10–15 minutes before serving for enhanced flavor.
  7. Serve chilled and enjoy.

Notes

For extra crunch, add chopped nuts or sunflower seeds. Best enjoyed fresh within 2 days.