Salad
Side Dish
Snacks

Carrot Cucumber Salad

This Carrot Cucumber Salad is going to be your new favorite healthy snack. It comes together in just a few minutes, saves well and tastes incredible. You only need a few simple ingredients like carrots, cucumber, coconut oil, apple cider vinegar and salt!

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ribboned carrots and cucumber in a bowl that's topped with melted coconut oil, apple cider vinegar and a touch of sea salt.

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.

all the ingredients that you need to make this carrot and cucumber salad.

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!

the ribboned carrots and cucumber mixed together in a bowl that have been topped with coconut oil, apple cider vinegar and a touch of sea salt.

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.

a close up shot of the ribboned carrots and cucumbers.

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

Can I use regular vinegar instead of apple cider vinegar?

Yes totally!

Can I use a different oil instead of coconut oil?

Yes you can, however the taste will be different that the original recipe is intended to taste like.

Can I add in any other vegetables?

Yup! absolutely.

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 InstagramTiktok or Pinterest!

Carrot Cucumber Salad

This Carrot Cucumber Salad is going to be your new favorite healthy snack. It comes together in just a few minutes, saves well and tastes incredible. You only need a few simple ingredients like carrots, cucumber, coconut oil, apple cider vinegar and salt!
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
5 minutes
TOTAL TIME:
15 minutes
Author - Hannah

Ingredients

  • 4 whole carrots
  • 2 english cucumbers
  • 1-2 tsp apple cider vinegar
  • 1-2 tsp coconut oil, melted
  • pinch of sea salt

SCALE:

1X

YIELDS:

4-6 servings

Directions

  1. Start by washing your carrots and cucumber to remove and wax or pesticides.
  2. Then, using a potato peeler, remove the skin from both the carrots and cucumber, and either eat or discard. Next, peel the carrots into thick ribbons and place in a bowl. Repeat the same process with the cucumbers.
  3. Drizzle the ribboned vegetables with the apple cider vinegar and melted coconut oil. Sprinkle with sea salt and mix until well coated and enjoy!

Notes

  • 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.

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