Ingredients
2 large English cucumbers (or 4 Persian cucumbers)
3–4 medium carrots
1/4 small red onion
2 tablespoons fresh dill, chopped
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
1. 1. Wash cucumbers and carrots thoroughly. Peel carrots, leave cucumber skin on. Thinly slice cucumbers into rounds or half-moons, grate carrots, and thinly slice red onion.
2. 2. Roughly chop fresh dill.
3. 3. In a small bowl, whisk together olive oil, apple cider vinegar, honey/maple syrup, Dijon mustard, salt, and pepper until emulsified. Taste and adjust.
4. 4. In a large bowl, combine sliced cucumbers, grated carrots, red onion, and dill.
5. 5. Pour dressing over vegetables and toss gently to coat.
6. 6. Serve immediately or chill for 15-30 minutes for best flavor.
Notes
For best texture, use English or Persian cucumbers (no need to peel). If using regular cucumbers, peel and seed first. Soak red onion in ice water for 10 minutes to mellow flavor. Store leftovers in an airtight container in the fridge for up to 2-3 days. For make-ahead, store dressing and vegetables separately and combine before serving. Nutrition calculated based on given ingredients; values may vary with substitutions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, tossed salad
- Cuisine: American / Fresh
- Diet: Vegetarian, Vegan (if using maple syrup), Dairy-free, Gluten-free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 110
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg