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–+ servings
Ribbon carrot cucumber salad with vibrant colors and fresh ingredients

Ribbon Carrot-Cucumber Salad

A simple raw salad featuring thin ribbons of carrots and cucumbers, dressed with lemon and olive oil, perfect for a fresh side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 large carrots Choose firm, unblemished carrots.
  • 1 large cucumber English or Persian variety works well for thinner skins.
  • 1 tablespoon extra virgin olive oil Avocado oil can be substituted for a neutral flavor.
  • 1 tablespoon freshly squeezed lemon juice Lime juice or mild white wine vinegar can be used instead.
  • Salt To taste.
  • Freshly ground black pepper To taste.
  • Fresh herbs such as parsley or cilantro Optional for garnish.

Method
 

Preparation
  1. Use a vegetable peeler or mandoline to peel thin ribbons from the carrots and cucumber.
  2. Combine the ribbons in a medium mixing bowl to orient the strands.
  3. Drizzle with olive oil and lemon juice, then season with salt and pepper.
  4. Toss gently to coat each ribbon evenly.
  5. Optionally, add minced parsley or cilantro for a fresh note.

Nutrition

Serving: 1Calories: 80kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 50mgFiber: 2gSugar: 4g

Notes

Keep leftovers in an airtight container in the refrigerator for up to 2-3 days. Do not freeze raw ribbons. Use a sharp peeler or mandoline for even ribbons. Pat ribbons dry for a thicker coating of dressing.

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