This creamy carrot cucumber salad is crunchy, tangy and delicious. The creamy sauce is made with Greek yogurt, dill, lemons, garlic and Dijon mustard. It’s the perfect addition to brunch or lunch!
Do you enjoy a crunchy salad with a spicy 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 carrot and cucumber, you can spiralize them for a beautiful presentation or grate the carrot using Box fire extinguisher or Food Processor and chop the cucumber. Either way, it’s a beautiful and colorful salad!
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❤️ Reasons to love this recipe
- it’s healthy. This salad comes in less than 100 calories per serving and is relatively low in fat and carbohydrates. It is also loaded with vitamin A and fiber.
- It’s fast. This recipe comes together in 15 minutes or less!
- It is 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 arranged the carrot and cucumber for a nice presentation, but you can grate by hand or buy pre-grated carrots and chop the cucumber.
- it’s simple. You only need a handful of readily available ingredients to make this salad.
🥕 Groceries
- carrots This salad uses raw carrots. You can prepare the carrots by spiralizing, hand grating, or grating in a food processor. You can also buy pre-grated carrots.
- cucumber. peeled. To remove excess moisture from the spiral cucumber, add it to a double layer of paper towels and squeeze out the excess liquid. There is no need to do this step if you are using chopped cucumber.
- Plain Greek yogurt. You can use full fat or low fat. For a dairy-free option, you can use Yogurt without milk.
- A large lemon. solid and juice. The lemon adds a nice tang to this salad. If you want it to be less spicy, you can substitute a small lemon.
- Fresh dill. chopped. Fresh dill goes well with the carrot and cucumber. We recommend using fresh dill, not dried, in this salad.
- Dijon Mustard. You can substitute yellow mustard. Yellow mustard is sweeter and milder than Dijon.
- minced garlic.
- kosher salt You can substitute a smaller amount of table salt.
- Ground black pepper. Freshly ground is best.
See recipe card for quantities.
📝 Instructions
🥄 Equipment
- dry measuring cups. Measure the yogurt in a dry measuring cup.
- measuring spoons.
- Spiralizer. It is optional. We used a spiralizer that connects to ours KitchenAid mixer make our salad. We love the way the carrot and cucumber curls look! Use a food processor or a box grater if you prefer to grate the carrot and chop the cucumber instead.
- Food Processor. Used to grate the carrots if you chose to grate them instead. You can also buy pre-shredded carrots and chop the cucumber, if you prefer.
- Box fire extinguisher. Used to grate carrots.
- medium bowl. Used to throw the salad.
- small bowl. Used to mix the sauce.
ℹ️ Exchanges
For a dairy-free version, you can replace a Yogurt without milk.
🌡️ Storage
Once it’s dressed, this salad has a short shelf life in your fridge. This will keep in an airtight container in your fridge for a day or two. However, it is best to consume it immediately.
You can prepare the carrots ahead of time, but we recommend waiting until the last minute to prepare the cucumber. The dressing must be prepared fresh even while you plan to serve the salad.
This salad does not freeze well.
🍽️ Serving suggestions
If you’re wondering what to serve with this salad, we suggest the following:
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📖 Recipe
Carrot cucumber salad
This creamy carrot cucumber salad is crunchy, tangy and delicious. The creamy sauce is made with Greek yogurt, dill, lemons, garlic and Dijon mustard. It’s the perfect addition to brunch or lunch!
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Instructions
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Spiralize the carrot and cucumber. To remove excess moisture from the cucumber, add it to a double layer of paper towels and squeeze out the excess liquid. Alternatively, you can grate the carrot by hand and chop the cucumber. Add the carrot and cucumber to a large bowl.
2 kilos of carrots, 1 large cucumber
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Mix the Greek yogurt, dill, Dijon mustard, garlic, salt, pepper, lemon zest and juice in a small bowl.
1 cup of 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
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Add carrot and cucumber sauce. throw to union.
Nutrition facts
Calories: 90KKL (5%)Carbohydrates: 17G (6%)protein: 5G (10%)Fat: 1G (2%)Saturated fat: 0.1G (1%)Polyunsaturated fat: 0.2GUnsaturated fat: 0.1Gtrans fat: 0.002GCholesterol: 2mg (1%)sodium: 242mg (11%)potassium: 602mg (17%)fiber: 5G (21%)Sugar: 9G (10%)vitamin: 25306IU (506%)Vitamin C: 11mg (13%)calcium: 96mg (10%)iron: 1mg (6%)
The nutritional information provided is for one serving and is an estimate only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
food safety
- Do not use the same utensils on cooked food that has previously touched raw meat.
- Wash hands after touching raw meat.
- Do not leave food out at room temperature for extended periods of time.
