Carrot Cucumber Salad
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
why you’ll love this recipe
- Carrot Cucumber Salad is incredibly simple to make and tastes amazing.
- It’s amazing how something so simple could have so much flavor.
- You only need 5 simple ingredients.
- This salad is wildly refreshing and saves well all week.
- It makes for the perfect healthy snack.
- Pair it with your favorite entree for a complete meal.
- Great source of antioxidants and amazing benefits.
- Eat it before a meal to help stabilize blood sugar.
- Check out my healthy fruit salad for another great option!
ingredients and Substitutions
These are the main ingredients and substitutions for Carrot Cucumber Salad. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
Use whole carrots instead of baby carrots for best results.
You can use any type of cucumber that you prefer, I recommend english or persian.
Apple cider vinegar gives this salad recipe a tangy flavor.
Coconut oil adds a bit of flavor and sweetness.
A pinch of sea salt balances out all the flavors.
how to make
ONE: Start by washing your carrots and cucumber to remove and wax or pesticides.
TWO: Then, using a potato peeler, remove the skin from both and either eat or discard. Next, peel the carrots into thick ribbons and place in a bowl. Repeat the same process with the cucumbers.
THREE: Place the carrot and cucumber ribbons in a large bowl and drizzle with the apple cider vinegar and melted coconut oil. Sprinkle with sea salt and mix until well coated and enjoy!
Tips and tricks
To make large ribbons, firmly press down on the peeler and run it across the carrot. Complete the process on one side, then flip and repeat it on the other side.
Let the melted coconut oil cool to room temperature before putting on your salad if your vegetables are cold. Otherwise the coconut oil may harden.
How to serve and store
I personally love to eat this Carrot Cucumber Salad with chopsticks and enjoy cold! Enjoy alone as a healthy snack, or serve with your favorite meal. I love to eat mine on my teriyaki salmon bowl.
Store in an airtight container in the fridge and enjoy within 4 days.
Taste and Texture
This salad is the perfect balance between sweet and tangy. You can taste the apple cider vinegar but the coconut oil balance it out nicely.
The texture is crunchy but because the vegetables are sliced so thin, it has a lovely texture.
frequently asked questions
Yes you can, however the taste will be different that the original recipe is intended to taste like.
other recipes you may like
If you make this Carrot Cucumber Salad, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!