Carrot & Cucumber Ribbon Salad

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A refreshing and nutritious twist to your regular salads! This Carrot & Cucumber Ribbon Salad is the epitome of simplicity and taste, packed with the tanginess of fresh lemon juice and dill. The best part? It’s dairy-free and super easy to make!

This recipe is Budget, Gluten-Free, Vegan, Dairy-Free, and Quick, with main ingredients being Carrot and Cucumber.

Whether you’re vegan or not, you’ll adore the creamy touch of dairy-free yogurt mixed with the crunch of fresh vegetables. This salad is perfect for picnics, barbecues, or as a simple side dish to your main course.

Carrot & Cucumber Ribbon Salad Recipe

To make the most out of this salad, make sure to let it chill before serving. This allows all the flavors to meld together beautifully, offering a mouth-watering eating experience from the first bite to the last.

Dressing

  • In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt.
  • Stir well to combine.

Vegetables

  • Using a vegetable peeler, shave the cucumber and carrots into ribbons.
  • Place the ribbons in a large bowl.

Assembling the Salad

  • Add the chopped fresh dill to the ribbons.
  • Pour the dressing over the vegetables.
  • Gently toss to combine.
Dressing being added to the vegetables
Adding dressing on the carrot & cucumber Ribbon Salad

Final Steps

  • Cover and refrigerate for 20-30 minutes to let the flavors meld.
  • Toss once again before serving, adjust seasoning if needed.
  • Garnish with extra dill and serve.
Carrot & Cucumber Ribbon Salad

Carrot & Cucumber Ribbon Salad

This Carrot & Cucumber Ribbon Salad is an incredibly refreshing and simple dish to make. Ideal for hot summer days or as a light side dish, the combination of crunchy vegetables, tangy dressing, and fresh dill is sure to delight. Servings and How Many People
Servings 5
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Equipment

  • Large bowl
  • Vegetable peeler
  • Mixing spoons

Ingredients
  

  • 1 large cucumber shaved into ribbons
  • 2 medium carrots shaved into ribbons
  • 2 tbsp chopped fresh dill
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup dairy-free yogurt
  • 2 tbsp freshly squeezed lemon juice

Instructions
 

  • Prepare the Dressing: In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
  • Prepare the Vegetables: Using a vegetable peeler, shave the cucumber and carrots into ribbons. Place them in a large bowl.
  • Assemble the Salad: Add the chopped fresh dill to the vegetable ribbons. Pour the prepared dressing over the vegetables and gently toss to combine.
  • Chill: Cover the bowl with a lid or cling film and refrigerate for 20-30 minutes to allow the flavors to meld.
  • Serve: Give the salad a final toss and adjust seasoning if needed. Garnish with extra dill and serve immediately.

Notes

You can also add other herbs like mint or parsley for a different flavor profile.
For an added crunch, consider adding some toasted almonds or walnuts.
Make sure to choose fresh vegetables for a crisp salad.
If dairy-free yogurt is not available, you can use a dairy-free sour cream as a substitute
Calories: 120kcal
Cost: $3-$7
Course: Side Dish
Cuisine: Fusion
Keyword: Carrot and Cucumber Ribbon Salad Recipe, Dairy-Free Vegetable Salad, Fresh Dill Salad, Healthy Salad Recipes, Quick and Easy Vegan Salad, Vegan Side Dish
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