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    Home » Pastas, Soups, Stews & Salads » Carrot Cucumber Salad

    Carrot Cucumber Salad

    First Published: Dec 10, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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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!
    Jump to Recipe
    Close up of carrot cucumber salad in a green bowl with two gold forks.
    Close up of carrot cucumber salad in a green bowl with two gold forks.

    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!

    Jump to:
    • ❤️ Reasons to Love This Recipe
    • 🥕 Ingredients
    • 📝 Instructions
    • 🥄 Equipment
    • ℹ️ Substitutions
    • 🌡️ Storage
    • 🍽️ Serving Suggestions
    • 🥗 Related Recipes
    • 📖 Recipe
    • Food safety

    ❤️ Reasons to Love This Recipe

    • It's healthy. This salad comes in at less than 100 calories per serving and is relatively low in fat and carbs. It's also loaded with Vitamin A and fiber.
    • It's quick. This recipe comes together in 15 minutes or less!
    • It's easy. This recipe is so easy to make. To make this salad, it's just a matter of combining the dressing ingredients in a small bowl. We spiralized the carrots and cucumber for a nice presentation, but you could hand grate or buy pre-shredded carrots and chop the cucumber.
    • It's simple. You need just a handful of readily available ingredients to make this salad.

    🥕 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.

    🥄 Equipment

    • 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.

    ℹ️ Substitutions

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

    Overhead view of two bowls of carrot cucumber salad.

    🌡️ Storage

    Once it's dressed, this salad has a short shelf life in your fridge. It will keep in an airtight container in your fridge for a day or two. However, it's best consumed right away.

    You can prepare the carrots ahead of time, but we recommend waiting until the last minute to prepare the cucumber. The dressing should also be made fresh at the time you plan on serving the salad.

    This salad does not stand up well to freezing.

    🍽️ Serving Suggestions

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

    • Crockpot Shredded Beef
    • Pesto Chicken Wrap
    • Grilled Chicken Gyros with Sun-Dried Tomato Pita Bread and Whipped Feta Spread
    • Caprese Panini Sandwich

    🥗 Related Recipes

    • Simple Tomato Salad
    • Chicken Macaroni Salad
    • Bow Tie Pasta with Simple Tomato Sauce
    • Thai Chicken Wraps with Peanut Sauce

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Carrot cucumber salad in a green bowl with two gold forks.

    Carrot Cucumber Salad

    Heavenly Home Cooking
    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!
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Brunch, Dinner, Lunch
    Cuisine American
    Servings 6 servings
    Calories 90 kcal

    Equipment

    Dry measuring cups
    Measuring spoons
    Spiralizer
    Food processor
    Box grater
    Medium bowl
    Small bowl
    Prevent your screen from going dark

    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

    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 Facts

    Calories: 90kcal (5%)Carbohydrates: 17g (6%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.002gCholesterol: 2mg (1%)Sodium: 242mg (11%)Potassium: 602mg (17%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin A: 25306IU (506%)Vitamin C: 11mg (13%)Calcium: 96mg (10%)Iron: 1mg (6%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 6 servings
    Keyword easy, healthy, quick, simple
    Tried this recipe?Let us know how it was!

    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 Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

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