Description
This creamy cucumber carrot salad features crisp julienned vegetables tossed in a smooth Greek yogurt dressing infused with garlic, lemon juice, honey, and fresh parsley. Perfect for meal prepping, summer cookouts, or as a light and refreshing side dish that complements any protein beautifully.
Ingredients
Scale
- 3 baby cucumbers, washed, dried, and julienned into thin strips
- 2 carrots, peeled and julienned into thin strips
- 150 g Greek yogurt, plain and unsweetened
- 2 cloves garlic, minced
- ½ lemon, juiced
- 1 tablespoon mayonnaise, adds richness and creaminess
- 1 tablespoon honey, for subtle sweetness
- 2 tablespoons fresh parsley, chopped finely
- salt, to taste
- pepper, to taste
- Optional toppings:, chili flakes, fresh dill, or sesame seeds
Instructions
- Prepare the Vegetables
- 1. Wash and Dry: Rinse your baby cucumbers and carrots under cool water, then pat them completely dry with paper towels to remove excess moisture.
- 2. Cut into Strips: Using a julienne peeler or mandoline slicer, cut the cucumbers and carrots into thin, uniform strips about 2-3 millimeters thick.
- 3. Transfer to Bowl: Place all the cut vegetable strips into a large mixing bowl, being careful not to break them during handling.
- Make the Dressing
- 1. Combine Base Ingredients: In a separate medium bowl, add the Greek yogurt, minced garlic, lemon juice, mayonnaise, and honey.
- 2. Whisk Together: Whisk all the ingredients together for about 1-2 minutes until the dressing is completely smooth and creamy with no lumps.
- 3. Season to Taste: Fold in the chopped parsley, then add salt and pepper to taste, adjusting the balance of flavors to your preference before combining with the vegetables.
- Assemble the Salad
- 1. Pour the Dressing: Carefully pour the creamy dressing over the cucumber and carrot strips in the large bowl.
- 2. Toss Gently: Using a rubber spatula or salad tongs, gently toss the vegetables for 2-3 minutes until every strip is evenly coated with the dressing.
- 3. Chill and Rest: Transfer the salad to a serving bowl or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
- 4. Garnish and Serve: Just before serving, give the salad a gentle stir and top with chili flakes if desired for added color and heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes