Cucumber Carrot Salad
A fresh and crunchy salad that brightens up any meal, packed with vitamins and perfect for warm days.
Ingredients
Main Ingredients
- 2 pieces cucumbers Use fresh, crunchy cucumbers for the best flavor.
- 2 pieces carrots Julienne for best texture.
Dressing
- 1 tablespoon olive oil Can substitute with another oil if desired.
- 1 tablespoon vinegar (white or apple cider) Other types of vinegar can be used.
- Salt and pepper to taste Adjust according to preference.
Garnish
- Optional: chopped parsley or cilantro Adds freshness and flavor.
Instructions
Preparation
- Wash and peel the cucumbers and carrots.
- Slice the cucumbers and julienne the carrots.
- In a bowl, combine the cucumbers and carrots.
Dressing
- In a separate small bowl, whisk together the olive oil, vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
Serving
- Garnish with chopped parsley or cilantro if desired.
- Serve immediately or refrigerate for 20 minutes before serving for enhanced flavor.
Notes
Best served fresh but can be stored in an airtight container in the refrigerator for up to two days. For optimal freshness, dress just before serving.