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–+ servings
Carrot and Cucumber Salad

Carrot and Cucumber Salad

A simple and delicious Carrot and Cucumber Salad tossed in a tangy mustard vinaigrette and fresh herbs.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 90 kcal

Equipment

  • Mandoline
  • Large mixing bowl

Ingredients
  

Dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon sugar or honey
  • Kosher salt and freshly ground black pepper to taste

Salad

  • 3 large carrots
  • ¼ cup chopped basil, parsley or cilantro

Instructions
 

Preparation

  • In a large mixing bowl, whisk together olive oil, vinegar, whole grain mustard, Dijon, and sugar. Season to taste with salt and pepper and set aside.
  • Using a mandoline or sharp chefs knife, thinly slice cucumbers and carrots. Add to bowl with vinaigrette and toss to combine.
  • Add herb and toss to combine; season with salt and pepper and serve.

Notes

For the best results, be sure to very thinly slice the carrots. A mandoline is the quickest way to do this. Substitute Persian cucumbers with English cucumbers if necessary. Choose herbs based on your preference and seasonal availability.

Nutrition

Serving: 1recipeCalories: 90kcalCarbohydrates: 11gProtein: 0.5gFat: 4gSodium: 249mgFiber: 4gSugar: 3g
Keyword Carrot and Cucumber Salad, carrots, cucumbers, Herbs, salad, vinaigrette
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