Name: Carrot and Cucumber Ribbon Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Global
Ingredients: 1 large cucumber (shaved into ribbons); 2 medium carrots (shaved into ribbons); 2 tbsp chopped fresh dill; 1 clove garlic (minced); 1/2 tsp salt; 2 tbsp extra-virgin olive oil; 1/4 cup dairy-free yogurt; 2 tbsp freshly squeezed lemon juice

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Why Make This Recipe

Carrot and cucumber ribbon salad is a refreshing dish that’s perfect for any meal. It combines the crunchy texture of cucumbers with the sweetness of carrots, creating a vibrant and healthy option. This salad is not only easy to make, but it’s also versatile and can fit into many diets, including vegan and gluten-free. Plus, the dressing adds a creamy, tangy flavor that brings everything together.

How to Make Carrot and Cucumber Ribbon Salad

Ingredients

1 large cucumber (shaved into ribbons)
2 medium carrots (shaved into ribbons)
2 tbsp chopped fresh dill
1 clove garlic (minced)
1/2 tsp salt
2 tbsp extra-virgin olive oil
1/4 cup dairy-free yogurt
2 tbsp freshly squeezed lemon juice

Directions

Prepare the Dressing: In a bowl, mix together the dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
Prepare the Vegetables: Using a vegetable peeler, shave the cucumber and carrots into ribbons. Place them in a large bowl.
Assemble the Salad: Add the chopped fresh dill to the vegetable ribbons. Pour the prepared dressing over the vegetables and gently toss to combine.
Chill: Cover the bowl with a lid or cling film and refrigerate for 20-30 minutes to allow the flavors to meld.
Serve: Give the salad a final toss and adjust seasoning if needed. Garnish with extra dill and serve immediately.

How to Serve Carrot and Cucumber Ribbon Salad

This salad is best served chilled. It works great as a side dish for grilled meats or can be enjoyed on its own for a light lunch. You can also add it to a picnic spread or serve at a barbecue for a refreshing addition.

How to Store Carrot and Cucumber Ribbon Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep well for about 2 days. However, the texture may change as the cucumber can release water over time. It’s best to enjoy it fresh!

Tips to Make Carrot and Cucumber Ribbon Salad

For the best texture, shave the vegetables just before serving.
Experiment with different herbs such as parsley or cilantro for a different flavor.
If you like a bit of heat, add a pinch of red pepper flakes or a sprinkle of black pepper to the dressing.

Variation

You can add other vegetables like bell peppers or radishes for extra crunch and color. To make this salad even heartier, consider tossing in some chickpeas or quinoa.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just wait to add the dressing until you’re ready to serve to keep the vegetables crisp.

2. Is this salad gluten-free?
Yes, this carrot and cucumber ribbon salad is naturally gluten-free. Just make sure your dairy-free yogurt is also gluten-free.

3. Can I use other types of yogurt?
Yes, you can use regular yogurt if you don’t need the salad to be dairy-free. Greek yogurt will give it a thicker texture.