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Cucumber and Carrot Salad

Cucumber and Carrot Salad

Cucumber and Carrot Salad is not only refreshing but also brimming with essential nutrients. With simple ingredients and easy preparation steps, it is a versatile recipe that fits a range of dietary preferences. Enjoy this healthy Salad as a healthy Side dish to create a Cucumber and Carrot Salad and feel free to customize it with your favorite ingredients to suit your taste.

Cucumber and Carrot Salad
    Cooking Method
    Cuisine
    Courses ,
    Time
    Prep Time: 15 mins Total Time: 15 mins
    Servings 4
    Calories 82
    Best Season Suitable throughout the year
    Description

    Cucumber and Carrot Salad is not only easy to prepare but is also a powerhouse of nutrients and flavors. Combining the freshness of cucumbers with the natural sweetness of carrots creates a salad that is both satisfying and packed with health benefits.

    Ingredients
      For the Pickled Carrots
    • 200 grams Grated carrot
    • 1 tablespoons Ground coriander
    • 1/2 teaspoon Crushed garlic
    • A pinch of salt
    • Black pepper to taste
    • 2 tablespoons Vegetable oil
      • For the Salad
    • 300 grams Cabbage thinly sliced
    • 1 Large cucumber sliced
    • 1 Onion thinly sliced
    • 1 Bunch fresh parsley chopped
    • 3 tablespoons Pumpkin seeds toasted
      • For the Dressing
    • 4 tablespoons Olive oil
    • 1 teaspoon Salt
    • 1 teaspoon Honey
    • 1 teaspoon Apple cider vinegar
    • 1 teaspoon Dried basil
    Instructions

    1. In a bowl, combine the grated carrots, ground coriander, crushed garlic, salt, black pepper, and vegetable oil. Mix well.

    2. Let the mixture sit for 15 minutes to allow the flavors to soak into the carrots.

    3. Toast the pumpkin seeds in a dry pan over medium heat for a few minutes, stirring constantly until they turn golden and release a nutty aroma. Set aside to cool.

    4. Add your parsley, diced cucumber, onion, and cut cabbage to a big plate.

    5. Take the olive oil, salt, honey, cider-based vinegar, and dried basil in a small container and stir until thoroughly blended.

    6. Add the pickled carrot mixture to the cabbage salad. Pour the already-made dressing over it and toss to mix.

    7. Prior to serving, scatter the burnt pumpkin seeds in over.

    Nutrition Facts

    Servings: 4 ServingCalories:82kcalTotal Fat:5gSaturated Fat: 1gSodium:200mgPotassium:271mgTotal Carbohydrate:9gDietary Fiber: 3gSugars: 4gProtein:3gVitamin A: 5894IUVitamin C: 10mgCalcium: 90mgIron: 2mg

    Note

    Note 1: Pickled carrots can be made ahead of time and stored in the refrigerator for up to a week.

    Note 2: You can substitute the ground coriander with cumin or caraway seeds if you prefer a different flavor.

    Note 3: Can also add other vegetables such as bell peppers or radishes to the salad for added color and crunch.

    Note 4: Juice or white vinegar can be used in its place if you lack applesauce vinegar.

    Keywords: Cucumber Carrot Salad, Crunchy Cucumber Salad, Creamy Cucumber Salad, Vinegar Cucumber Salad, HoneyLime Cucumber Salad, Shredded Carrot Salad, Carrot and Cucumber Salad Dressing
    Read it online: https://cookieandkatie.com/recipe/cucumber-and-carrot-salad/
    Jessica Maraite
    A Food Blogger

    Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!