Carrot and Cucumber Ribbon Salad
This Carrot & Cucumber Ribbon Salad is an incredibly refreshing and simple dish to make. Ideal for hot summer days or as a light side dish, the combination of crunchy vegetables, tangy dressing, and fresh dill is sure to delight.
Servings and How Many People
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
You can also add other herbs like mint or parsley for a different flavor profile.
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
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
Nutrition
Calories: 120kcal