Why You’ll Love This Recipe
This salad is not only easy to make but also incredibly versatile. The balance of the crunchy cucumbers and carrots with a creamy, zesty dressing makes it a perfect accompaniment to any meal. Whether you’re hosting a party, looking for a light lunch, or needing a simple side dish, this salad fits the bill. It’s also a great way to sneak in some healthy vegetables while keeping things delicious!
Ingredients
- 1 cucumber, thinly sliced
- 2 medium carrots, peeled and grated
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by preparing the vegetables. Thinly slice the cucumber and grate the carrots using a box grater or food processor.
- In a large bowl, combine the cucumber and grated carrots.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, sugar, salt, and black pepper until smooth.
- Pour the dressing over the cucumber and carrot mixture and toss until evenly coated.
- If desired, sprinkle the chopped fresh dill on top and give it a final toss.
- Chill in the fridge for about 30 minutes before serving for a more refreshing taste.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Chill time: 30 minutes
- Total time: 45 minutes
Variations
- Add protein: For a more filling dish, add some grilled chicken or tofu.
- Use different herbs: If you don’t have fresh dill, parsley or mint can be great substitutes.
- Make it spicy: Add a pinch of chili flakes or a bit of finely chopped jalapeno for a spicy kick.
- Dairy-free option: Substitute Greek yogurt and mayonnaise with dairy-free alternatives such as cashew cream and plant-based mayo.
Storage/Reheating
This salad can be stored in an airtight container in the refrigerator for up to 2 days. It’s best served fresh, but if you’re storing leftovers, make sure to stir it before serving again. It’s not recommended to freeze this salad as the vegetables may become mushy after thawing.
FAQs
Can I make this salad ahead of time?
Yes, you can make this salad a few hours ahead of time and store it in the fridge to let the flavors meld together.
Can I use a different type of yogurt?
Yes, you can substitute the Greek yogurt with any other type of yogurt you prefer, such as regular yogurt or non-dairy yogurt for a vegan option.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free, as it contains only fresh vegetables and dairy-based dressing.
Can I add other vegetables to the salad?
Definitely! You can add bell peppers, tomatoes, or even radishes for extra crunch and flavor.
How do I make this salad vegan?
To make it vegan, simply use dairy-free yogurt and vegan mayonnaise.
Can I use sour cream instead of Greek yogurt?
Yes, sour cream is a great substitute for Greek yogurt if you prefer a tangier flavor.
How do I prevent the cucumbers from getting soggy?
To avoid soggy cucumbers, you can salt the cucumber slices and let them sit for 10-15 minutes before draining any excess water.
Can I make the dressing without mayonnaise?
Yes, you can skip the mayonnaise and just use more yogurt, or add some olive oil for richness.
How long does this salad last in the fridge?
This salad stays good for up to 2 days in the refrigerator, though it’s best eaten fresh.
Can I use store-bought dressing?
While you can use store-bought dressing, homemade dressing gives the salad a fresher and more customizable flavor.
Conclusion
Creamy cucumber and carrot salad is a delightful dish that’s simple to prepare and perfect for various occasions. With its crunchy vegetables and creamy dressing, it offers a light yet satisfying side that can complement many meals. Plus, it’s easy to customize to suit your taste preferences. Whether you’re enjoying it on a warm day or adding it to a family dinner, this salad is sure to become a favorite!
Creamy Cucumber and Carrot Salad
This refreshing Creamy Cucumber and Carrot Salad is the perfect side dish for any meal. With its light, creamy dressing, it balances the crunch of fresh cucumbers and carrots. Whether you’re serving it at a barbecue, family dinner, or as part of a meal prep routine, this dish is healthy, satisfying, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large cucumbers, peeled and thinly sliced
- 2 large carrots, peeled and shredded
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the sliced cucumbers and shredded carrots.
- In a separate smaller bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and honey (if using) until smooth and creamy.
- Pour the dressing over the cucumber and carrot mixture. Toss to coat evenly.
- Season with salt and pepper to taste.
- Garnish with fresh dill or parsley if desired.
- Refrigerate for at least 30 minutes before serving to let the flavors meld together.
Notes
- You can make this salad a day ahead to allow the flavors to develop even more.
- For extra crunch, consider adding a small handful of chopped nuts like almonds or walnuts.