Go Back
Creamy cucumber and carrot salad in a bowl garnished with herbs

Creamy Cucumber and Carrot Salad

A refreshing and simple side dish that combines crunchy cucumbers and shredded carrots in a creamy dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cucumbers, sliced
  • 2 cups carrots, shredded
Dressing
  • 1 cup plain yogurt or sour cream Feel free to substitute with coconut yogurt for a vegan option.
  • 2 tablespoons mayonnaise Can be substituted with additional yogurt for a lighter option.
  • 2 teaspoons lemon juice
  • to taste salt and pepper
Garnish
  • to taste fresh dill or parsley Alternatively, basil or chives can be used.

Method
 

Preparation
  1. In a large bowl, combine the sliced cucumbers and shredded carrots.
  2. In a separate bowl, mix together the yogurt, mayonnaise, lemon juice, salt, and pepper until well combined.
  3. Pour the dressing over the cucumbers and carrots and toss gently to coat everything evenly.
  4. Garnish with fresh dill or parsley for that extra touch.
  5. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld beautifully.

Notes

Best enjoyed cold, this salad can also be used in wraps or sandwiches. Store any leftovers in an airtight container in the fridge for up to 2 days.