Raw Carrot & Cucumber Salad with Creamy Dill Vinaigrette Bliss

A refreshing Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette, perfect for summer gatherings.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large Cucumber Use English cucumbers for a milder flavor.
3-4 small to medium Carrots Substitute with yellow or purple carrots for variety.

For the Dressing

0.25 cup Mayonnaise Substitute with plant-based mayo for a vegan option.
1 tbsp Dried Dill Or 2 tbsp chopped fresh dill for enhanced flavor.
1 tbsp White Vinegar Substitute with apple cider vinegar for a distinct flavor.
1 tsp Lemon Juice Fresh lemon juice is best.
0.25 tsp Garlic Salt Regular salt can be used instead.
0.5 tsp Sugar Omit for a lower sugar option.
1 tbsp Olive Oil Wild dill-infused oil enhances flavor.

Equipment

mandoline
mixing bowl
whisk

Method

Step-by-Step Instructions

Wash and peel the cucumber if desired. Slice into thin rounds.
Wash and grate the carrots. Place cucumber slices and grated carrots in a large mixing bowl.
In a separate bowl, combine dressing ingredients and whisk until creamy.
Refrigerate the vinaigrette for at least 30 minutes to enhance flavors.
Pour the dressing over the salad and toss gently to coat evenly.
Serve with a garnish of fresh dill or extra cucumber slices if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 200mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 5000IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, chill the vinaigrette before serving and toss the salad just before serving to maintain crispness.

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