Carrot Cucumber Ribbon Salad Refreshing Recipe

Craving something light, crisp, and bursting with fresh flavor? This Carrot Cucumber Ribbon Salad is your perfect answer! With its vibrant colors and delightful texture, it’s an effortless side dish that brings a refreshing twist to any meal, especially on a warm day. Get ready to elevate your salad game with this simple yet elegant creation.

Ingredients

• 2 large carrots, peeled
• 1 large English cucumber
• For the dressing:
• 2 tablespoons apple cider vinegar (or rice vinegar)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
• 1/2 teaspoon Dijon mustard (optional, for emulsification and tang)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh dill or mint, chopped (optional, for garnish/flavor)

Instructions

1. **Prepare the Ribbons:** Using a vegetable peeler, carefully peel the carrots into long, thin ribbons. Rotate the carrot as you peel to get wide ribbons. For the cucumber, you can either peel the skin partially for a striped look or leave it on. Continue peeling the cucumber into long, thin ribbons, stopping when you reach the seedy core.
2. **Make the Dressing:** In a small bowl, whisk together the apple cider vinegar, olive oil, honey/maple syrup (if using), Dijon mustard (if using), salt, and black pepper until well combined and emulsified.
3. **Combine and Toss:** Place the carrot and cucumber ribbons in a large mixing bowl. Pour the dressing over the vegetables.
4. **Serve:** Gently toss the salad to ensure all the ribbons are evenly coated with the dressing. If desired, garnish with fresh chopped dill or mint. Serve immediately for maximum crispness, or chill in the refrigerator for 15-20 minutes to allow flavors to meld before serving.