Carrot and Cucumber Ribbon Salad

Anamaria Negoita

This carrot and cucumber ribbon salad is light, fresh, and full of flavor. Tossed in a creamy dill dressing with a touch of garlic, honey, and lemon—it's the perfect quick side or healthy snack.

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Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine European, Mediterranean

Servings Servings

Calories 120 kcal

Equipment

Ingredients

4 Persian cucumbers
2 carrots
3 tbsp sour cream or crème fraîche
2 garlic cloves minced
2 tbsp fresh dill chopped
1 tbsp honey
2 tbsp freshly squeezed lemon juice
Salt, pepper & chili flakes to taste

Instructions

Create the ribbons: Wash the cucumbers and carrots. Using a vegetable peeler, shave them lengthwise into thin ribbons. Gently squeeze the cucumber ribbons with your hands to remove excess water, then place all the ribbons in a large bowl.
Make the dressing: In a small bowl, whisk together sour cream, minced garlic, chopped dill, honey, and lemon juice until smooth and creamy. Season with salt, pepper, and chili flakes to taste.
Toss the salad: Pour the dressing over the veggie ribbons. Gently toss to coat evenly, being careful not to break the delicate ribbons.
Let it rest & serve: Let the salad sit for 5–10 minutes to let the flavors meld. Serve chilled or at room temperature on its own or as a side.

Nutrition

Calories: 120kcalCarbohydrates: 13gProtein: 2gFat: 5gSodium: 120mgFiber: 2gSugar: 8g

Keyword carrot cucumber salad, creamy dill dressing, easy summer salad, fresh vegetable salad, Gluten-Free Salad, healthy cucumber salad, Low-Carb Salad, ribbon salad, vegetarian side dish

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