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A large white shallow bowl filled with carrot cucumber salad next to mint sprigs, a white napkin, and a serving spoon.

Easy and Light Carrot and Cucumber Salad Recipe

By Natalie Marble
This Carrot and Cucumber Salad is a go-to simple side dish when you want something as refreshing and effortless as it is delicious! With fresh ingredients, simple steps, and just 15 minutes from start to finish, it is the perfect way to add a burst of fresh flavor to any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 135 kcal

Ingredients
  

  • 1 lb carrots
  • 1 lb cucumbers (preferably Persian or English, see note below)
  • 1/2 teaspoon kosher salt
  • 1/4 cup mint (chopped)

Honey Lime Vinaigrette

  • 1 shallot (finely diced)
  • 2 limes (zest and juice)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon honey (or more to suit your taste)
  • 1/4 cup olive oil

Instructions
 

  • Make the vinaigrette. Begin by adding the shallot, lime juice, lime zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and honey to a small bowl and whisk until everything is well combined and the salt is dissolved. Then, while whisking continuously, add the olive oil in a steady stream until well combined. Taste the vinaigrette, and make any adjustments - a touch more honey or more olive oil if you have limes that were extra juicy (see notes below).
  • Prep the raw veggies. Using a vegetable peeler, peel the outer layers of the carrots and discard them. Then, shave the carrots into ribbons, rotating the carrot every so often. Place the carrot ribbons into a large bowl.
  • Next, using the same vegetable peeler, peel the cucumbers into ribbons until you reach the seeds, then stop and rotate the cucumber and repeat the process - you should end up with four sides of the cucumber being peeled. If you are using Persian or English cucumbers with thin skin, there is no need to peel the outer layer to discard. That outer layer can go into the salad. Gather all of the cucumber ribbons and add them to the bowl with the carrots.
  • Assemble. Gently mix together the carrots and cucumbers, making sure to separate the ribbons. Then, re-whisk the vinaigrette and pour as much as you like over the salad (you may have a little leftover). Sprinkle the remaining 1/2 teaspoon of salt over the vegetables as well as the chopped mint. Then, using your clean hands, gently toss together the salad so that all of the ribbons are separated and they all get coated with the dressing. Transfer it to a serving bowl and ENJOY!

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Notes

  • Use a sharp vegetable peeler to shave ribbons with the perfect thickness. I use this Y-shaped peeler - it's the sharpest and I find the shape the easiest to have leverage when peeling.
  • Toss the salad with clean hands, if possible, as tongs can be too strong and can break the cucumber ribbons. Using your hands also makes it easier to separate the ribbons to make sure they're well-coated with the vinaigrette.
  • Don't bruise the mint! Remove the leaves from the stems and roughly chop it by running your knife through them only a few times. If you chop it too much, the leaves bruise, it is visually unappealing, and you end up with a muddy flavor.
  • Store any leftover salad in an airtight container for 2-3 days.  If you have any leftover vinaigrette, store that separately for up to a week.

Nutrition

Calories: 135kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 443mgPotassium: 395mgFiber: 4gSugar: 6gVitamin A: 12776IUVitamin C: 14mgCalcium: 50mgIron: 1mg
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