Fresh, crunchy cucumbers and sweet carrots tossed in a creamy, tangy dressing with herbs and a touch of garlic. This refreshing salad comes together quickly and makes a delicious side dish for grilled chicken, fish, sandwiches, or any summer meal.
Prep Time
15 minutes
Chill Time
20–30 minutes
Servings
4–6
Ingredients
For the Salad
2 large cucumbers, thinly sliced
2 medium carrots, peeled and grated or julienned
¼ small red onion, very thinly sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon green onions, finely sliced, optional
For the Creamy Dressing
½ cup (120 g) Greek yogurt
¼ cup (60 g) mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup, optional
1 small garlic clove, finely minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried dill, or 1 tablespoon fresh dill
Instructions
- Prepare the vegetables
Wash the cucumbers and slice them thinly.
Peel and grate the carrots or cut them into thin matchsticks.
Thinly slice the red onion.
- Remove excess cucumber moisture
Place the sliced cucumbers in a bowl and sprinkle lightly with a pinch of salt.
Let them sit for 10–15 minutes.
Drain and gently pat them dry with paper towels.
This step helps keep the creamy dressing from becoming watery.
- Make the dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, honey, garlic, salt, black pepper, and dill.
Taste and adjust the seasoning as desired.
- Combine
Add the cucumber, carrots, red onion, parsley, dill, and green onions to a large bowl.
Pour the creamy dressing over the vegetables.
Gently toss until everything is evenly coated.
- Chill
Cover and refrigerate for 20–30 minutes before serving.
This gives the flavors time to blend.
- Serve
Give the salad another gentle toss before serving.
Garnish with fresh dill or parsley and a little freshly cracked black pepper.
Nut Information & Allergens
Contains nuts: No. The basic recipe contains no peanuts or tree nuts.
Dairy: Yes — Greek yogurt.
Egg: May be present in mayonnaise, depending on the brand.
Nut-Free Version
The recipe is naturally nut-free as written. If preparing it for someone with a severe nut allergy, check the labels of mayonnaise, Greek yogurt, vinegar, and seasonings for possible cross-contact.
Dairy-Free Option
Use a plain dairy-free yogurt and dairy-free mayonnaise.
Easy Substitutions
Greek yogurt: Use plain regular yogurt or sour cream.
Mayonnaise: Use additional Greek yogurt for a lighter dressing.
Honey: Use maple syrup or omit it.
Apple cider vinegar: Use white vinegar or rice vinegar.
Dill: Use extra parsley or fresh cilantro.
Red onion: Use green onions or shallots.
English cucumber: Regular cucumbers work perfectly.
Helpful Tips
English cucumbers are ideal because they contain fewer seeds and less water.
Don’t skip draining the cucumbers if you plan to store the salad.
For extra crunch, julienne the carrots instead of grating them.
Letting the salad chill before serving improves the flavor.
For a stronger garlic flavor, add another small clove.
If the dressing becomes too thick, loosen it with 1–2 teaspoons of lemon juice or water.
For a lighter salad, replace the mayonnaise with additional Greek yogurt.
Optional Additions
For extra flavor, try adding:
Crumbled feta cheese
Thinly sliced radishes
Cherry tomatoes
Fresh mint
Toasted sunflower seeds
A pinch of red pepper flakes
A sprinkle of sesame seeds
Serving Suggestions
Serve this creamy cucumber carrot salad alongside:
Grilled chicken
Baked salmon
Grilled shrimp
Roasted chicken
Burgers
Sandwiches
Grilled vegetables
Mediterranean-style meals
Approximate Nutrition Per Serving
Based on 6 servings.
Calories: ~115
Protein: ~4 g
Carbohydrates: ~9 g
Fiber: ~2 g
Net Carbs: ~7 g
Fat: ~7 g
Saturated Fat: ~1.5 g
Sugar: ~5 g
Sodium: ~300 mg
Nutrition is an estimate and will vary depending on the yogurt, mayonnaise, and exact vegetable quantities used.
Q&A
Q: Can I make this salad ahead of time?
A: Yes. It can be prepared several hours ahead and refrigerated. For the best texture, serve it within 24 hours.
Q: How do I prevent the salad from becoming watery?
A: Salt the sliced cucumbers, let them sit for 10–15 minutes, then drain and pat them dry before mixing with the dressing.
Q: Can I use regular cucumbers?
A: Yes. English cucumbers are convenient, but regular cucumbers work well too.
Q: Can I make this salad without mayonnaise?
A: Absolutely. Replace the mayonnaise with additional Greek yogurt for a lighter, higher-protein dressing.
Q: Is this salad low-carb?
A: Yes. It contains relatively few carbohydrates, with approximately 7 g net carbs per serving based on the recipe above.
Q: Is this salad keto-friendly?
A: It can fit into many low-carb or keto-style meal plans. For a stricter approach, omit the honey or maple syrup and use a low-carb mayonnaise.
Q: Can I make it dairy-free?
A: Yes. Use plain dairy-free yogurt and dairy-free mayonnaise.
Q: Is it gluten-free?
A: The basic ingredients are naturally gluten-free. Check packaged mayonnaise, yogurt, and seasonings if strict gluten avoidance is necessary.
Q: Can I add protein?
A: Yes. Add grilled chicken, tuna, shrimp, hard-boiled eggs, or chickpeas to turn it into a more substantial meal.
Q: Can I use sour cream instead of Greek yogurt?
A: Yes. Sour cream gives the dressing a richer and slightly tangier flavor.
Q: Can I make the dressing lighter?
A: Use all Greek yogurt and omit the mayonnaise. You can also thin it with a little lemon juice or water.
Q: How long does it last in the refrigerator?
A: For the best texture and freshness, enjoy it within 1–2 days. The vegetables will gradually release more moisture as they sit.
Q: Can I freeze this salad?
A: Freezing is not recommended. Cucumbers and the creamy dressing can become watery and lose their texture after thawing.
Q: Can I add nuts or seeds?
A: Yes. Toasted sunflower seeds, pumpkin seeds, sesame seeds, walnuts, or almonds can add extra crunch. Omit them if you need a nut-free salad.
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