This cucumber carrot salad recipe is crisp, bright, and incredibly easy to prepare. Tossed in a light apple cider vinaigrette with fresh dill and chives, it feels fresher and lighter than mayo- or sesame-based versions. Ready in about 10 minutes, it’s a perfect side for spring and summer meals.
A Quick Look At The Recipe
- ✅ Recipe Name: Simple Cucumber Carrot Salad
- 🕒 Ready In: 10 minutes
- 👪 Serves: 4–6
- 🍽 Calories: ~80–120 per serving (varies by portion)
- 🥣 Main Ingredients: Cucumbers, carrots, apple cider vinegar, olive oil, fresh dill, chives
- 📖 Dietary Info: Gluten-free, dairy-free, vegan-friendly when honey is omitted
- ⭐ Why You’ll Love It: A light Italian-inspired dressing keeps the salad bright and lets the vegetables shine.
I often make this cucumber carrot salad for summer gatherings and barbecues because it’s fresh, crunchy, and quick to prepare. Unlike many versions that rely on sesame or soy, this one uses a tangy apple cider vinaigrette with dill and chives for a cleaner flavor profile. It pairs beautifully with grilled meats, seafood, or vegetarian mains and works well as a cooling side on hot days.
What Makes This Cucumber Carrot Salad Different
This version is lighter and more herb-forward than many others. Key differences:
- No mayo or heavy dressings—just a simple apple cider vinaigrette.
- Fresh herbs (dill and chives) replace strong soy or sesame flavors.
- Quick to assemble—ready in about 10 minutes.
- Crisp and refreshing, not heavy or greasy.
Why You’ll Love This Recipe
- Bright, clean flavor: Apple cider vinegar gives a fresh tang without overpowering the vegetables.
- Fast and no-cook: Slice, grate, and toss—perfect for busy days.
- Holds texture well: Thin slices and fresh grating keep the salad crisp.
- Versatile: Works with chicken, fish, burgers, or as part of a picnic spread.
- Simple ingredients: Real, whole foods with no processed dressings.
Ingredients You’ll Need
- Cucumbers: Persian or English cucumbers are best for crispness; if using garden cucumbers, you can remove seeds to avoid excess water.
- Carrots: Freshly grated carrots give the best texture and flavor; pre-shredded works in a pinch.
- Fresh Dill: Provides a bright, summery herb note—prefer fresh over dried.
- Chives: Mild onion flavor; green onions are a good substitute.
- Apple Cider Vinegar: Light and slightly sweet, it keeps the dressing bright.
- Olive Oil: Use extra-virgin for the best balance with the vinegar.
- Salt & Black Pepper: Essential to taste and to help draw out or balance moisture.
See the recipe card below for exact quantities.
What kind of cucumbers are best for cucumber carrot salad?
English or Persian cucumbers work best because they have fewer seeds and are less watery. If you only have regular cucumbers, scoop out some seeds before slicing.
Ingredient Substitutions & Variations
- No dill? Try parsley or basil instead.
- No chives? Use green onions or a small amount of finely chopped red onion.
- Prefer sweeter: Add 1–2 teaspoons honey or maple syrup to the dressing.
- More crunch: Add radishes, shredded cabbage, or snap peas.
- Add greens: Toss in chopped romaine or butter lettuce right before serving.
- Asian twist: Swap rice vinegar for apple cider vinegar and add a splash of soy and sesame oil.
- Protein boost: Stir in chickpeas, tofu, or serve alongside grilled salmon or chicken.
- Creamy option: Stir in a spoonful of Greek yogurt or light mayo to make a creamy version.
How to Make Cucumber Carrot Salad (Step-by-Step)
- Step 1: Thinly slice the cucumbers with a knife or mandoline; grate the carrots.
- Step 2: In a large bowl, combine the cucumbers, grated carrots, chopped dill, chives, and sliced spring onions.
- Step 3: Whisk the apple cider vinegar, olive oil, lemon juice, water, minced garlic, Dijon, honey (optional), salt, and pepper until smooth.
- Step 4: Pour the dressing over the vegetables and toss until everything is evenly coated. Taste and adjust seasoning.
Serve immediately for the best crunch, or chill 20–30 minutes for a slightly softer but more developed flavor.
Video Tutorial (Step-by-Step)
A short video demonstrates slicing, grating, and dressing—watch the preparation to get the best texture and timing.
My Best Tips for a Crisp, Never Watery Salad
- Choose English or Persian cucumbers: Their thinner skin and fewer seeds help the salad stay crisp.
- Slice evenly: Even, thin slices absorb dressing without becoming mushy—mandolines are useful if you have one.
- Grate carrots fresh: Freshly grated carrots soften just enough and soak up vinaigrette better than packaged shredded carrots.
- Salt only if needed: If cucumbers are very juicy, sprinkle lightly with salt, rest 5–10 minutes, then pat dry to remove excess moisture.
- Toss at serving time: For maximum crunch, combine with dressing right before serving. If you prepare ahead, keep dressing separate until serving.
Serving Suggestions
This salad is a versatile, refreshing side. It pairs especially well with grilled proteins and light summer mains.
- With grilled chicken: Complements juicy chicken thighs or yogurt-marinated chicken.
- With seafood: A nice foil to grilled shrimp or salmon.
- With burgers: Offers a cool, crisp contrast to burgers or veggie patties.
- Summer spread: Ideal for picnics, potlucks, or barbecues alongside corn, pasta salads, or grilled vegetables.
- Make it a meal: Add chickpeas, grilled tofu, or salmon to bulk it up into a protein-rich salad.
Storage & Make-Ahead Tips
- Store in an airtight container: Leftovers will keep 2–3 days in the refrigerator. Stir before serving to redistribute dressing.
- Prep ahead: Slice cucumbers and grate carrots in advance and keep them separate from the dressing. Toss right before serving for best texture.
- If already dressed: Flavors develop after 20–30 minutes in the fridge, but cucumbers will soften over time.
Frequently Asked Questions
Use English or Persian cucumbers, slice evenly, and salt lightly if the cucumbers are very juicy. Pat them dry after salting and toss with dressing just before serving.
You can, but freshly grated carrots provide better texture and absorb the dressing more evenly.
English or Persian cucumbers usually don’t need peeling. For thicker-skinned garden cucumbers, peeling is optional and may improve texture.
Yes—stir in a spoonful of Greek yogurt or light mayo to make a creamy variation.
For best crunch, prepare vegetables ahead but add the dressing just before serving. If already dressed, it’s best within a few hours, and up to 2–3 days refrigerated.
More Easy Summer Salad Recipes You’ll Love
If you enjoy this cucumber and carrot salad, try other light summer salads featuring fresh fruit, grains, or beans to keep meals bright and balanced.
Did you make this recipe?
If you make this salad, leave a comment and rating. Tag the creator on social media to share your version and variations.
📖 Recipe
Cucumber Carrot Salad Recipe
This cucumber carrot salad is crisp, fresh, and quick to put together. A light apple cider vinaigrette with dill and chives keeps it bright and not heavy—ideal for warm-weather meals.
10 mins
10 mins
6 servings
Ingredients
The Salad:
- 2 English cucumbers (or garden cucumbers)
- 2 cups grated carrots (about 2–3 large carrots)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
- 2 spring onions, sliced (green and white parts)
Apple Cider Vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 2½ tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold water
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1–2 teaspoons honey (optional, adjust for sweetness)
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon black pepper
Instructions
- Prep the cucumbers: Peel if needed and slice into thin, even rounds using a knife or mandoline.
- Grate the carrots: Peel and grate using a box grater or food processor.
- Combine the salad: Place the cucumbers, grated carrots, dill, chives, and spring onions in a large mixing bowl.
- Make the vinaigrette: Whisk together olive oil, apple cider vinegar, lemon juice, water, garlic, Dijon, honey (if using), salt, and pepper until combined.
- Toss everything together: Pour the dressing over the vegetables and toss to coat. Taste and adjust seasoning.
- Serve or chill: Serve immediately for maximum crunch, or refrigerate 20–30 minutes for the flavors to meld.
Notes
Choose the right cucumbers: English or Persian cucumbers keep the salad crispest.
Freshly grate carrots: They have better texture and absorb dressing more evenly than pre-packaged shredded carrots.
Make ahead tip: Prep vegetables in advance and store dressing separately; toss just before serving for the best texture.
Vinegar alternatives: Red or white wine vinegar can be used if you prefer.
Nutrition
Carbs: 10 g |
Protein: 1 g |
Fat: 5 g