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Cucumber Carrot Salad

A vibrant and refreshing salad perfect for busy days, combining crisp cucumbers and shredded carrots with a tangy dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large cucumbers, thinly sliced Wash and slice thinly.
  • 2 medium carrots, peeled and shredded Use a box grater or food processor.
  • 1/4 cup red onion, thinly sliced Optional for extra flavor.
  • 1/4 cup fresh parsley, chopped Adds freshness and color.
Dressing
  • 1/4 cup olive oil Can substitute with another oil.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey Maple syrup can be used for vegan option.
  • to taste Salt and pepper Adjust to personal preference.

Method
 

Preparation
  1. Wash cucumbers and slice them thinly. Shred the carrots using a box grater or food processor.
Mixing
  1. In a large bowl, toss the cucumber slices, shredded carrots, red onion, and parsley.
Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
Combining and Serving
  1. Drizzle the dressing over the veggie mixture and toss gently until well-coated. Serve immediately for maximum crunch.

Notes

For extra crunch, prep cucumbers and carrots ahead but dress just before serving. Sweet options like agave syrup can substitute honey.