Cucumber Carrot Salad
This salad features thinly sliced cucumbers and carrots tossed with fresh dill and vinegar, resulting in a crisp, refreshing dish with bright flavors. The ingredients retain their natural texture and color, creating a simple yet visually appealing salad perfect for hot days or casual gatherings.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Vegetable Peeler or Julienne Peeler
Ingredients
- 2 cucumbers preferably firm and fresh
- 2 large carrots peeled
- 2 tbsp white vinegar adjust to taste
- 1 tbsp olive oil optional, for flavor
- 1 tsp honey or sugar to balance acidity
- 2 tbsp fresh dill chopped
- to taste salt and pepper
Instructions
- Using a vegetable peeler or julienne peeler, carefully slice the cucumbers into thin matchstick strips, revealing bright green flesh.
- Repeat the same process with the peeled carrots, creating colorful, uniform julienne strips.
- Place the sliced cucumbers and carrots into a large mixing bowl, allowing the vibrant colors to contrast beautifully.
- In a small bowl, whisk together the vinegar, olive oil, honey, salt, and pepper until the mixture is smooth and slightly fragrant.
- Pour the dressing over the vegetables, then gently toss with two spoons or salad tongs until everything is evenly coated and glistening.
- Finely chop the fresh dill and sprinkle it over the salad, giving it a fresh, herbaceous aroma.
- Give the salad one more gentle toss to distribute the dill evenly, then taste and adjust seasoning with more salt, pepper, or vinegar as preferred.
- Transfer the salad to a serving dish or bowl, and let it sit for about 10 minutes to allow the flavors to meld and the vegetables to slightly soften.
- Serve the cucumber carrot salad cold, enjoying the crisp textures and bright flavors with every bite.
