A refreshing and nutritious twist to your regular salads! This Carrot and Cucumber Ribbon Salad is the epitome of simplicity and taste, packed with the tanginess of fresh lemon juice and dill. The best part? It’s dairy-free and super easy to make!
This recipe is Budget, Gluten-Free, Vegan, Dairy-Free, and Quick, with main ingredients being Carrot and Cucumber.
Whether you’re vegan or not, you’ll adore the creamy touch of dairy-free yogurt mixed with the crunch of fresh vegetables. This salad is perfect for picnics, barbecues, or as a simple side dish to your main course.
Carrot and Cucumber Ribbon Salad Recipe
To make the most out of this salad, make sure to let it chill before serving. This allows all the flavors to meld together beautifully, offering a mouth-watering eating experience from the first bite to the last.
Dressing
- In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt.
- Stir well to combine.
Vegetables
- Using a vegetable peeler, shave the cucumber and carrots into ribbons.
- Place the ribbons in a large bowl.
Assembling the Salad
- Add the chopped fresh dill to the ribbons.
- Pour the dressing over the vegetables.
- Gently toss to combine.
Final Steps for Carrot and Cucumber Ribbon Salad
- Cover and refrigerate for 20-30 minutes to let the flavors meld.
- Toss once again before serving, adjust seasoning if needed.
- Garnish with extra dill and serve.
From breakfast bowls to decadent desserts, Dr. Vegan has something for every craving!
Carrot and Cucumber Ribbon Salad
Equipment
- Large bowl
- Vegetable peeler
- Mixing spoons
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
Instructions
- Prepare the Dressing: In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
- Prepare the Vegetables: Using a vegetable peeler, shave the cucumber and carrots into ribbons. Place them in a large bowl.
- Assemble the Salad: Add the chopped fresh dill to the vegetable ribbons. Pour the prepared dressing over the vegetables and gently toss to combine.
- Chill: Cover the bowl with a lid or cling film and refrigerate for 20-30 minutes to allow the flavors to meld.
- Serve: Give the salad a final toss and adjust seasoning if needed. Garnish with extra dill and serve immediately.
Notes
For an added crunch, consider adding some toasted almonds or walnuts.
Make sure to choose fresh vegetables for a crisp salad.
If dairy-free yogurt is not available, you can use a dairy-free sour cream as a substitute