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Carrots cucumber salad in bowl

Carrots Cucumber Salad

Marissa
A crisp and refreshing French carrot and cucumber salad with parsley and lemon and olive oil dressing. A perfect side dish for chicken, fish, beef or lamb or serve with bruschetta for a light meal any time of day.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course dinner, entree, lunch, Salad, Snack
Cuisine American, French
Servings 6 people
Calories 72 kcal

Equipment

  • veggie peeler
  • veggie grater
  • knife
  • Cutting board
  • salad bowl

Ingredients
  

  • 4 Carrots grated, julienne strips or finely sliced
  • 1-2 Cucumber Large English or two Persian, thinly sliced
  • 1/4 Red onion thinly sliced and diced
  • 3 Tbsp Parsley chopped
  • 2 Tbsp Olive oil or Avocado, vegetable or nut oil
  • 2 Tbsp Lemon juice
  • 1 Tsp Honey or Maple syrup (Optional)
  • 1/2 tsp Salt to taste
  • 1/4 tsp Black pepper to taste

Instructions
 

Start by preparing the cucumber:

  • Cucumbers hold a lot of water and they will gradually lose some of their water into your carrots cucumber salad. To prevent this, follow these steps:
  • Peel the cucumber and then slice the cucumber thinly, using a mandolin if you have one, or a sharp knife. I like to cut half moon shapes, but you can cut full circle shapes, or even make cube shapes.
  • Place cucumber slices in a bowl with salt and let stand for about 10 minutes. This will draw out some of the water in the cucumber. After 10 minutes, rinse the cucumber really well and then drain completely.

Next prepare the carrots, parsley and red onion:

  • Peel the carrots and then coarsely grate the carrots using a veggie grater. I find this is a quick, easy way to get the job done.
  • Then prepare the red onion or spring onion. Thinly slice the red onion and then cut into smaller pieces. Or slice the spring onion into thin slices if using.
  • Wash and then finely chop your parsley.

Prepare the dressing and mix all the ingredients together.

  • In a small bowl, whisk together olive oil, lemon juice, salt, pepper and honey.
  • In a medium-sized bowl, combine the carrots, cucumber, and red onion.
  • Pour the dressing over the vegetables and toss gently.
  • Add the chopped parsley and toss again.
  • Let the carrots cucumber salad sit for about 10 minutes before serving to allow flavors to meld.

Notes

Coarsely grate the carrot. I find it loses some of its crunchiness if it is too finely grated. You can also use a julienne peeler and cut the carrots into thin matchstick strips. Or you can make long carrot ribbons by using a veggie peeler and just keep peeling the carrot. Or you can also just use a sharp knife or mandolin to cut thin sliced carrots.
Cucumber seeds: If your cucumbers have lots of seeds, you might consider scooping them out with a small spoon. I rarely do, but I know my mother-in-law almost always did. Up to you.
Don't leave the cucumbers in the salt for too long, as they may get very droopy. 20 minutes max. And make sure you rinse them really well. You don't want to take a bite of a super salty cucumber!

Nutrition

Calories: 72kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 156mgPotassium: 228mgFiber: 2gSugar: 4gVitamin A: 6999IUVitamin C: 9mgCalcium: 25mgIron: 0.4mg
Keyword easy, quick, spring, vegetables
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