Carrot and Cucumber Salad
This cucumber carrot salad is simple, refreshing, and honestly, kinda addicting. It’s crunchy, tangy, and packed with all the bright flavors you want in a quick snack or side dish.
It’s one of those recipes that’s so easy to double (and you should) because it disappears fast. A friend introduced me to it and I’ve been hooked ever since. Whether you’re meal prepping for the week or need something fresh to cut through a heavy dinner, this one checks all the boxes.
Before you get started
Before making this cucumber carrot salad, make sure you’ve got a good mandolin slicer on hand. That’s what gives you those perfect, ultra-thin slices that soak up the dressing beautifully. You’ll also want a decent-sized mixing bowl and a container with a lid if you’re planning to store it in the fridge.
The dressing comes together in seconds, so there’s no need to prep it ahead, just whisk it up while your veggies are sliced. Also, a quick note: let the salad chill for a bit before serving. Trust me, it gets better as it sits.
What You Need To Make Cucumber Carrot Salad
To make this crunchy cucumber carrot salad, you’ll need a few pantry staples and some fresh produce. The base is made of thinly sliced Persian cucumbers and carrots, which keep it light and crisp. The dressing is a mix of olive oil, vinegars, and two types of mustard for a perfect blend of tang and bite.
You can find the exact ingredient list and measurements in the recipe card, but expect to grab things like apple cider vinegar, whole grain mustard, and a little sugar to balance it out. It’s a great mix of sweet, salty, and savory, all in one bowl.
How To Make Cucumber Carrot Salad
1
Start by slicing your cucumbers and carrots super thin using a mandolin slicer. This makes sure every bite is crunchy and soaks up the dressing. Toss them in a large bowl or storage container.
2
In a separate bowl, whisk together your olive oil, apple cider vinegar, both mustards, sugar, and a pinch of salt and pepper. Once it’s well mixed, pour it over the sliced veggies. Give it all a good shake or toss until everything’s coated evenly.
3
Pop it in the fridge for at least 30 minutes before serving if you can wait. The flavors deepen and mellow out the longer it sits. It holds up really well for a few days, making it perfect for grabbing as a quick snack or a light lunch side.
Commonly Asked Questions
What kind of cucumbers should I use?
Persian cucumbers work best because they’re small, crisp, and have thin skin. You can also use mini cucumbers or English cucumbers if that’s what you have on hand.
Can I use pre-shredded carrots?
You could, but it won’t give you the same texture or crunch. Using a mandolin to thinly slice whole carrots makes a huge difference in how the salad turns out.
How long does this salad last in the fridge?
It lasts about 3 to 4 days when stored in an airtight container. In fact, it gets better after the first day once everything has marinated.
Cucumber Carrot Salad
Ingredients
- ¼ cup EVOO
- 2 tbsp Apple Cider vinegar
- 1 tbsp Whole grain mustard
- 1½ tsp Dijon mustard
- 1 tsp or 2 packets of Sugar
- Pinch of S&P to taste
- 5 Persian or mini Cucumbers sliced thin with Mandolin
- 3 large carrots peeled and sliced thin with Mandolin
Instructions
- Slice veggies into a container or bowl
- In a separate mixing bowl, add red of ingredients and whisk together. Pour on top of veggies and shake or mix together!
