Description
Creamy Cucumber and Carrot Salad is a refreshing and crunchy side dish featuring crisp cucumbers, sweet shredded carrots, and a tangy cream dressing. This light and satisfying salad is perfect for summer meals, picnics, and potlucks, providing a cool and flavorful complement to any main course.
Ingredients
Vegetables
- 3 cups cucumbers, thinly sliced
- 1½ cups carrots, shredded
- ¼ cup red onion, thinly sliced (optional)
Creamy Dressing
- ½ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon sugar or honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- Prepare vegetables: Place the thinly sliced cucumbers, shredded carrots, and optional red onion in a large bowl to combine.
- Make dressing: In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar (or lemon juice), sugar (or honey), salt, and black pepper until the mixture is smooth and creamy.
- Combine: Pour the dressing over the vegetable mixture and gently toss until all the vegetables are evenly coated with the creamy dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill properly.
- Serve: Before serving, garnish with chopped fresh dill or parsley if desired. Serve cold as a refreshing side dish.
Notes
- For added crunch, sprinkle sunflower seeds or sliced almonds on top before serving.
- English or Persian cucumbers are preferred as they release less water, keeping the salad crisp.
- To reduce excess moisture, lightly salt the cucumbers and let them drain for 10 minutes before mixing with other ingredients.
- This salad keeps well in the refrigerator for up to 2 days, making it a great make-ahead option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad · Side Dish
- Method: No-Cook
- Cuisine: American
