This creamy carrot cucumber salad is crunchy, tangy, and flavorful. The creamy dressing is made with Greek yogurt, dill, lemons, garlic and Dijon mustard. It’s the perfect side dish for a snack or lunch!
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Do you enjoy a crunchy salad with a tangy creamy base? If so, we’ve got you covered with this carrot and cucumber salad! This salad features plain Greek yogurt, fresh lemon, fresh dill, Dijon mustard, and garlic. Like this simple tomato salad, it’s refreshing and super easy to make!
To prepare the carrots and cucumber, you can either peel them for a pretty presentation or grate the carrots with a box grater or food processor and chop the cucumber. Either way, it’s a beautiful and colorful salad!
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❤️ Reasons to love this recipe
- It is healthy. This salad has less than 100 calories per serving and is relatively low in fat and carbs. It’s also loaded with vitamin A and fiber.
- It’s fast This recipe comes together in 15 minutes or less!
- It is easy. This recipe is very easy to make. To make this salad, it’s just a matter of combining the dressing ingredients in a small bowl. We spiralized the carrots and cucumber for a nice presentation, but you can grate by hand or buy pre-shredded carrots and chop the cucumber.
- It is easy. You only need a handful of readily available ingredients to make this salad.
🥕 Ingredients
- carrots This salad uses raw carrots. You can prepare carrots by peeling them, grating them by hand, or grating them in a food processor. You can also buy pre-shredded carrots.
- cucumber peeled off To remove excess moisture from the spiralized cucumber, place it on a double layer of paper towels and wring out the excess liquid. This step is not necessary if you are using chopped cucumber.
- Natural Greek yogurt. You can use full fat or low fat. For a dairy-free option, you can use dairy-free yogurt.
- big lemon Grate and juice. Lemon adds a nice flavor to this salad. If you want it less spicy, you can substitute a small lemon.
- fresh dill chopped Fresh dill goes well with carrots and cucumber. We recommend using fresh, rather than dried, dill in this salad.
- Dijon mustard. You can substitute yellow mustard. Yellow mustard is sweeter and milder than Dijon.
- minced garlic
- kosher salt You can substitute a smaller amount of table salt.
- ground pepper It is best freshly ground.
See recipe card for quantities.
📝 Instructions
🥄 Equipment
- Dry measuring cups. Measure the yogurt into a dry measuring cup.
- measuring spoons
- spiralizer This is optional. We used the spiralizer that attaches to our KitchenAid mixer to prepare our salad. We love how the carrot and cucumber curls look! Use a food processor or box grater if you prefer to grate the carrots and mince the cucumber.
- food processor It is used to grate the carrots if you choose to grate them. You can also buy pre-shredded carrots and diced cucumber, if you prefer.
- Box grater. It is used to grate carrots.
- medium bowl It is used to toss the salad.
- small bowl It is used to mix the dressing.
i ️ Substitutions
For a dairy-free version, you can substitute a dairy-free yogurt.
🌡️ Storage
Once dressed, this salad has a short shelf life in the refrigerator. It will keep in an airtight container in the fridge for a day or two. However, it is best to consume it immediately.
You can prepare the carrots in advance, but we recommend waiting until the last minute to prepare the cucumber. The dressing should also be made fresh by the time you plan to serve the salad.
This salad does not freeze well.
🍽️ Service suggestions
If you are wondering what to serve with this salad, we suggest the following:
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📖 Recipe
Carrot and cucumber salad
This creamy carrot cucumber salad is crunchy, tangy, and flavorful. The creamy dressing is made with Greek yogurt, dill, lemons, garlic and Dijon mustard. It’s the perfect side dish for a snack or lunch!
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Ingredients
Instructions
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Spiralize the carrots and cucumber. To remove excess moisture from the cucumber, add it to a double layer of paper towels and wring out the excess liquid. Alternatively, you can grate the carrots by hand and chop the cucumber. Add the carrots and cucumber to a large bowl.
2 pounds of carrots, 1 large cucumber
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In a small bowl, combine the Greek yogurt, dill, Dijon mustard, garlic, salt, pepper, lemon zest, and juice.
1 cup Greek yogurt, 1 large lemon, 2 tablespoons of fresh dill, 1 tablespoon of Dijon mustard, 1 teaspoon of minced garlic, ¼ teaspoon kosher salt, ⅛ teaspoon ground pepper
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Add the seasoning to the carrots and cucumber. Throw to combine.
nutritional data
Calories: 90kcal (5%)Carbohydrates: 17g (6%)Protein: 5g (10%)Fat: 1g (2%)Saturated fat: 0.1g (1%)Polyunsaturated fats: 0.2gMonounsaturated fats: 0.1gTrans fats: 0.002gCholesterol: 2mg (1%)Sodium: 242mg (11%)Potassium: 602mg (17%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin A: 25306UI (506%)Vitamin C: 11mg (13%)Calcium: 96mg (10%)Iron: 1mg (6%)
The nutritional information provided is for one serving and is an estimate only. The accuracy of the nutritional information of any recipe on this site is not guaranteed.
Food safety
- Do not use the same utensils on cooked food that you used to touch raw meat.
- Wash your hands after touching raw meat.
- Do not leave food at room temperature for extended periods.
See more guidelines at USDA.gov.