Name: Carrot and Cucumber Ribbon Salad
Prep time: 10 min
Total time: 30 min
Cuisine: American
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 light, vibrant dish that combines fresh vegetables with a creamy dressing. This salad is refreshing, making it perfect for hot days or as a side at any meal. With its colorful ribbons and delightful flavor, it adds a crispy crunch to your plate. Plus, it’s simple to make and packed with nutrients.

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 :

In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
Using a vegetable peeler, shave the cucumber and carrots into ribbons and place them in a large bowl.
Add the chopped fresh dill to the ribbons.
Pour the dressing over the vegetables and gently toss to combine.
Cover and refrigerate for 20-30 minutes to let the flavors meld.
Toss once again before serving, adjust seasoning if needed, and garnish with extra dill.

how to serve Carrot and Cucumber Ribbon Salad

Serve this salad chilled or at room temperature. It pairs well with grilled meats, seafood, or can be enjoyed on its own as a light lunch. You can also serve it alongside grains like quinoa or rice for a complete meal.

how to store Carrot and Cucumber Ribbon Salad

If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. The cucumbers may release water, so it’s best to enjoy it fresh. If you want to keep the salad crunchier, store the dressing separately and mix it in right before serving.

tips to make Carrot and Cucumber Ribbon Salad

Use a sharp vegetable peeler for perfect ribbon shapes.
Choose fresh, crisp vegetables for the best texture.
You can add other herbs like parsley or cilantro for a different flavor.
If you like a bit of spice, consider adding a pinch of red pepper flakes to the dressing.

variation

For a twist, you can add sliced bell peppers or toss in some avocado for creaminess. You can also use regular yogurt instead of dairy-free yogurt if you prefer.

FAQs

Q: Can I make this salad in advance?
A: Yes, you can prepare the salad a few hours ahead, but it’s best to add the dressing right before serving to keep the vegetables fresh.

Q: Is this salad vegan?
A: Yes, this recipe is vegan as it uses dairy-free yogurt and no animal products.

Q: Can I use store-bought dressing?
A: While homemade dressing tastes fresher, you can use store-bought if you’re short on time. Just choose a light dressing that complements the vegetables.

Carrot and Cucumber Ribbon Salad

Author: lu-ann
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A light and vibrant salad that combines fresh vegetables with a creamy dressing, perfect for hot days or as a side at any meal.

Ingredients

Scale

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

Instructions

In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
Using a vegetable peeler, shave the cucumber and carrots into ribbons and place them in a large bowl.
Add the chopped fresh dill to the ribbons.
Pour the dressing over the vegetables and gently toss to combine.
Cover and refrigerate for 20-30 minutes to let the flavors meld.
Toss once again before serving, adjust seasoning if needed, and garnish with extra dill.