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This creamy carrot cucumber salad is crunchy, tangy, and flavorful. The creamy dressing is made with Greek yogurt, dill, lemons, garlic, and Dijon mustard. It's the perfect side dish for brunch or lunch!
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Close up of carrot cucumber salad in a green bowl with two gold forks.

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Do you enjoy a crunchy salad with a tangy creamy base? If so, we’ve got you covered with this carrot cucumber salad! This salad features plain Greek yogurt, fresh lemon, fresh dill, Dijon mustard, and garlic. Like this simple tomato salad, it’s refreshing and super easy to make!

To prepare the carrots and cucumber, you can either spiralize them for a beautiful presentation or grate the carrots using a box grater or food processor and chop the cucumber. Either way, it’s a beautiful, colorful salad!

What You’ll Love About This Recipe

  • Easy to Prepare. With just a few simple steps—spiralizing or grating the vegetables and mixing the dressing—this salad comes together quickly and effortlessly.
  • Simple Ingredients. The recipe uses simple, readily available ingredients, making it easy to whip up on short notice without needing a trip to the store.
  • Packed with Nutrients. Carrots and cucumbers are rich in vitamins, minerals, and antioxidants, making this salad not only delicious but also nutritious.
  • Greek Yogurt Dressing. The dressing made with Greek yogurt is creamy yet light, adding a tangy flavor while keeping the salad low in calories and high in protein.
  • Perfect for Summer. The cool, crisp texture and flavors of this salad make it ideal for hot summer days when you want something light and refreshing.

Ingredients

Carrot cucumber salad ingredients.
  • Carrots. This salad uses raw carrots. You can prepare the carrots by spiralizing them, hand grating them, or grating them in the food processor. You can also buy pre-grated carrots.
  • Cucumber. Peeled. To remove excess moisture from the spiralized cucumber, add it to a double layer of paper towels and squeeze the excess liquid out. There is no need to do this step if you are using chopped cucumber.
  • Plain Greek yogurt. You can use either full fat or low fat. For a dairy free option, you can use dairy free yogurt.
  • Large lemon. Zested and juiced. The lemon adds a nice tang to this salad. If you want it to be less tangy, you can substitute a small lemon.
  • Fresh dill. Chopped. Fresh dill pairs very well with the carrots and cucumber. We recommend using fresh dill, rather than dried, in this salad.
  • Dijon mustard. You can substitute yellow mustard. Yellow mustard is sweeter and more mild than Dijon.
  • Minced garlic.
  • Kosher salt. You can substitute a lesser amount of table salt.
  • Ground pepper. Freshly ground is best.

See recipe card for quantities.

Instructions

Carrot and cucumber spirals in a white ceramic mixing bowl.
Spiralize the carrots and cucumber. To remove excess moisture from the cucumber, add it to a double layer of paper towels and squeeze the excess liquid out. Alternatively, you can hand grate the carrots and thinly slice the cucumber. Add the carrots and cucumber to a large bowl.
Dressing ingredients in a small white ceramic bowl.
In a small bowl, combine the Greek yogurt, dill, Dijon mustard, garlic, salt, pepper, lemon zest, and juice.
Finished salad in a white ceramic serving bowl.
Add dressing to carrots and cucumber. Toss to combine.

Tools You’ll Need

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  • Dry measuring cups. Measure the yogurt in a dry measuring cup.
  • Measuring spoons.
  • Spiralizer. This is optional. We used the spiralizer that attaches to our KitchenAid mixer to prepare our salad. We love the way the carrot and cucumber curls look! Use a food processor or box grater if you prefer to grate the carrots and chop the cucumber instead.
  • Food processor. Used to grate the carrots if you choose to grate them instead. You can also buy pre shredded carrots and chop the cucumber, if you prefer.
  • Box grater. Used to grate the carrots.
  • Medium bowl. Used to toss the salad.
  • Small bowl. Used to mix the dressing.
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    Substitutions

    For a dairy-free version, you can substitute a dairy free yogurt.

    Overhead view of two bowls of carrot cucumber salad.

    Storage

    Please bear in mind that the longer this salad is stored, the tangier it will become. The cucumbers will take on a pickle flavor which isn’t a bad thing!

    Refrigeration

    • Store in an Airtight Container. Transfer the salad to an airtight container to keep it fresh and prevent the vegetables from drying out or absorbing other odors in the fridge.
    • Refrigerate Immediately. Place the container in the refrigerator as soon as possible after preparing the salad. It can be stored for up to 2 days for the best quality.
    • Keep Dressing Separate (Optional). If you plan to make the salad ahead, consider storing the dressing separately and combining it with the carrots and cucumber just before serving. This can help maintain the crunchiness of the vegetables.

    Before Serving

    • Stir Before Serving. If the salad has been stored in the refrigerator, give it a good stir before serving to redistribute the dressing and ensure even flavor throughout.
    • Check Moisture Level. The cucumbers may release some moisture during storage, making the salad slightly watery. You can drain any excess liquid before serving, if necessary.

    Serving Suggestions

    If you are wondering what to serve with this salad, we suggest the following:

    Related Recipes

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    Carrot Cucumber Salad Recipe

    This creamy carrot cucumber salad is crunchy, tangy, and flavorful. The creamy dressing is made with Greek yogurt, dill, lemons, garlic, and Dijon mustard. It's the perfect side dish for brunch or lunch!
    Print Recipe Save Rate
    Carrot cucumber salad in a green bowl with two gold forks.
    Prep Time:15 minutes
    Total Time:15 minutes

    Equipment

    Dry measuring cups
    Measuring spoons
    Spiralizer
    Food processor
    Box grater
    Medium bowl
    Small bowl

    Ingredients

    • 2 pounds carrots
    • 1 large cucumber Peeled.
    • 1 cup Greek yogurt Plain.
    • 1 large lemon Zested and juiced. This would be about 1 tablespoon zest and 3 tablespoons juice.
    • 2 tablespoons fresh dill Chopped.
    • 1 tablespoon Dijon mustard
    • 1 teaspoon minced garlic
    • ¼ teaspoon kosher salt Or ⅛ teaspoon table salt.
    • ⅛ teaspoon ground pepper
    US Customary – Metric

    Instructions

    • Spiralize the carrots and cucumber. To remove excess moisture from the cucumber, add it to a double layer of paper towels and squeeze the excess liquid out. Alternatively, you can hand grate the carrots and chop the cucumber. Add the carrots and cucumber to a large bowl.
      2 pounds carrots, 1 large cucumber
    • In a small bowl, combine the Greek yogurt, dill, Dijon mustard, garlic, salt, pepper, lemon zest, and juice.
      1 cup Greek yogurt, 1 large lemon, 2 tablespoons fresh dill, 1 tablespoon Dijon mustard, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, ⅛ teaspoon ground pepper
    • Add dressing to carrots and cucumber. Toss to combine.

    Nutrition

    Calories: 90kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 242mg | Potassium: 602mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25306IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 1mg
    Servings: 6 servings
    Calories: 90kcal
    Author: Sandra

    Food safety

    • Do not use the same utensils on cooked food, that previously touched raw meat.
    • Wash hands after touching raw meat.
    • Don’t leave food sitting out at room temperature for extended periods.

    See more guidelines at USDA.gov.

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    Sandra
    5 from 1 vote (1 rating without comment)

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