If you’re looking for a new way to serve carrots, this Carrot and Cucumber Salad is the perfect recipe. It’s simple and versatile while also feeling brand new. Dressed with a simple mustard vinaigrette and studded with your choice of fresh herbs, this recipe proves that oftentimes simple is best.
I’ve been developing recipes professionally for more than 10 years and a large portion of those recipes are salads. I love highlighting produce with simple dressings and vinaigrettes that allow the vegetables to truly shine.
This salad is one of those recipes. It’s simple, fresh and perfectly balanced. It uses a mustard vinaigrette which is a riff off of one I make all the time for quick dinner salads at home.
Olive oil, vinegar, a combo of mustards, dash of sugar and salt and pepper to taste is all you need. Dress any vegetable or green with it and it will be eaten up in a flash!
What I love about this recipe is that’s it’s so simple it’s begging to be riffed on. Play around with the type of mustard you use, add different herbs and change the way you slice the carrots and cucumbers to keep it interesting.
Table of Contents
Ingredients Needed
- Olive Oil: use a good-quality extra-virgin olive oil for this recipe. The bolder, fruitier and spicier, the better.
- Vinegar: Apple cider vinegar, white wine vinegar or red wine vinegar will all work here.
- Mustard: you’ll need a combination of whole grain mustard and Dijon. If you don’t want to buy both you can use stone ground in place of both.
- Sugar, salt and pepper: simple pantry ingredients needed to season the salad!
- Cucumbers: for this recipe I prefer to use Persian cucumbers, aka mini cucumbers. You can substitute with one English cucumber.
- Carrots: you’ll need three large carrots for this recipe. If you only have baby carrots, you can use those, though you’ll need about 1 ½ cup thinly sliced carrots.
- Herbs: what herb you use totally depends on what you like, have on hand and what is in season. In the spring I like to use cilantro or chives, in the summer I like to use basil, and in fall and winter I like to use parsley with just a bit of thyme or oregano thrown in.
How to Make
- Start by whisking up the vinaigrette in a large mixing bowl. Combine the olive oil, vinegar, whole grain mustard, Dijon and sugar. Season to taste with salt and pepper.
- Thinly slice the cucumbers and carrots. I like to use a mandoline for this—it makes for quick and efficient work and uniform slices.
- Toss the cucumbers and carrots in the vinaigrette then season to taste with additional salt and pepper as needed.
- Chop the fresh herbs of choice and add to the salad. Toss to combine and serve.
Storage Information
This salad is best served soon after making it, though you can store it in the refrigerator in an airtight container for up to 3 days.
Pro Tips
- A mandoline is a great piece of equipment if you slice a lot of vegetables. No need to buy one with all the bells and whistles—just get a classic Japanese mandoline.
- If you don’t have—or don’t want to buy—both whole grain mustard and Dijon, you can simply use stone ground in place of both.
- Play around with different fresh herbs. Any tender herb such as parsley, basil or cilantro can be added as noted in the recipe. Any heartier herbs like thyme, rosemary and oregano should be added in smaller amounts. Start with 1–2 teaspoons.
Variations
- Instead of slicing, julienne the carrots and cucumber for something different!
- Or shred the carrots and cucumber and add shredded cabbage for a slaw-style salad.
- Make an asian-style carrot and cucumber salad by dressing it with the Miso Dressing I use in this cabbage salad recipe.
- Toss the salad with my Dill Ranch Dressing for something a bit creamier.
- Give the salad a whole different spin and toss it with Chimichurri or Red Chimichurri.
Serve With
This is the perfect side dish for any grilled protein, sandwich or potluck.
Carrot and Cucumber Salad Recipe
Description
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon sugar or honey
- Kosher salt and freshly ground black pepper, to taste
- 5 Persian cucumbers*
- 3 large carrots
- ¼ cup chopped basil, parsley or cilantro
Instructions
- In a large mixing bowl, whisk together olive oil, vinegar, whole grain mustard, Dijon, and sugar. Season to taste with salt and pepper and set aside.
- Using a mandoline or sharp chefs knife, thinly slice cucumbers and carrots. Add to bowl with vinaigrette and toss to combine.
- Add herb and toss to combine; season with salt and pepper and serve.
This recipe looks delicious & I can’t wait to try it!
I purchased the some ingredients, and most I have. Let me say, my taste buds enjoyed the flavors.