Creamy Cucumber and Carrot Salad

A bright, crunchy salad with fresh cucumbers and carrots, coated in a creamy dressing. Perfect as a side dish or light meal!

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Vegetables

2 large cucumbers, thinly sliced English cucumbers work beautifully; peel if skin is tough.
3 medium carrots, julienned or grated For sweetness, use carrots on the smaller side.
1/2 small red onion, thinly sliced Swap with green onions for a milder bite.

Dressing

1/2 cup plain Greek yogurt Can swap with sour cream for a richer dressing.
2 tablespoons mayonnaise Use light mayo for a lighter finish.
1 tablespoon apple cider vinegar Can swap with lemon juice for brighter acidity.
1 teaspoon honey or maple syrup Optional — balances the tang.
1 tablespoon fresh dill, chopped Can use 1 teaspoon dried dill.
to taste Salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped Optional garnish.
a pinch smoked paprika Optional, for a subtle warmth.

Method

Preparation

Wash and thinly slice the cucumbers into rounds or half-moons. Peel and julienne or grate the carrots. Thinly slice the red onion and place all vegetables in a large mixing bowl.

Make the dressing

In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, chopped dill, salt, and pepper until smooth and glossy.

Toss the salad

Pour the dressing over the vegetables and gently toss with a wooden spoon or salad tongs until well coated.

Adjust seasoning

Taste and add more salt, pepper, or a squeeze of lemon if desired.

Chill or serve

Let the salad rest in the refrigerator for 10–20 minutes for the flavors to meld, or serve immediately.

Notes

For a dairy-free version, replace Greek yogurt and mayonnaise with plant-based yogurt and vegan mayo. Increase honey and sprinkle toasted nuts for a dessert-style sweet salad.