Description
A crisp and refreshing Raw Carrot and Cucumber Salad with a Creamy Dill Vinaigrette tossed in a creamy dill vinaigrette—quick, healthy, and perfect for beginner cooks.
Ingredients
Scale
- 1 large cucumber
- 3–4 small to medium carrots
- 1/4 cup mayonnaise
- 1 tbsp dried dill or 2 tbsp fresh dill, finely chopped
- 1 tbsp white vinegar
- 1 tsp lemon juice
- 1/4 tsp garlic salt
- 1/2 tsp sugar
- 1 tbsp olive oil (wild dill-infused oil if available)
Instructions
- Use a mandoline or vegetable peeler to thinly slice the cucumber into ribbons. Grate the carrots using a box grater and place both in a large mixing bowl.
- In a small bowl, whisk together mayonnaise, dill, white vinegar, lemon juice, garlic salt, sugar, and olive oil until smooth and well combined.
- Refrigerate the vinaigrette for a few minutes while prepping the salad to allow the flavors to meld.
- Pour the vinaigrette over the cucumber and carrot mixture just before serving and toss gently until evenly coated.
- Serve immediately for maximum crunch or let it sit for 10–15 minutes to allow the flavors to deepen.
Notes
- For less watery salad, salt cucumber slices and drain them before use.
- Use a vegetable peeler if you don’t have a mandoline.
- Fresh dill provides the brightest flavor, but dried works well in a pinch.
- Substitute Greek yogurt for mayo to make it lighter.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg