Cucumber Carrot Dill Salad
A crisp, refreshing salad with bright dill, sweet carrots, and a zesty dressing
This salad is light, crunchy, and aromatic—perfect as a side dish for summer meals, grilled meats, or a quick weekday lunch. The combination of cool cucumbers, sweet shredded carrots, and fresh dill creates a vibrant flavor profile that’s simple yet satisfying.
Total Time
Step Time
Prep Ingredients 10 minutes
Mix Dressing 2 minutes
Assemble Salad 3 minutes
Optional Chill Time 15–30 minutes
Total (no chill) 15 minutes
Total (with chill) 30–45 minutes
Ingredients (Serves 4)
For the Salad
2 large cucumbers (English or Persian preferred), thinly sliced
medium carrots, peeled and julienned or shredded
2–3 tablespoons fresh dill, finely chopped
2 green onions, thinly sliced (optional)
1 tablespoon sesame seeds or sunflower seeds (optional, for crunch)
For the Dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar or lemon juice
1 teaspoon honey or sugar (optional)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 small clove garlic, grated or pressed (optional)
Instructions
1. Prepare the Vegetables
Wash cucumbers and slice them into thin rounds or half-moons.
Peel and shred carrots using a box grater or julienne slicer.
Finely chop the fresh dill.
Slice the green onions if using.
2. Make the Dressing
In a small bowl, whisk together:
Olive oil
Vinegar or lemon juice
Honey
Salt
Pepper
Garlic (optional)
3. Assemble the Salad
In a large bowl, combine cucumbers, carrots, dill, and green onions.
Pour the dressing over the veggies.
Toss gently until everything is well coated.
Taste and adjust seasoning (more salt, lemon, or dill).
4. Chill (Optional but Recommended)
Refrigerate for 15–30 minutes to let flavors blend.
Variations
Creamy Version:
Add 2–3 tablespoons Greek yogurt, sour cream, or mayo to the dressing.
Pickled Style:
Add 1 teaspoon sugar + 2 teaspoons extra vinegar.
Let sit 1 hour before serving.
Spicy Version:
Add ¼ teaspoon red pepper flakes or ½ fresh chili thinly sliced.
Asian-Inspired:
Replace olive oil with sesame oil.
Add rice vinegar and sesame seeds.
Storage
Best eaten fresh.
Can be refrigerated up to 24 hours.
Cucumbers may release water; just stir before serving.
Common Questions & Answers
Q1: Can I use dried dill instead of fresh?
Yes, but use only ½ to 1 teaspoon dried dill because it’s stronger. Fresh dill gives the best flavor.
Q2: How do I keep the cucumbers from getting watery?
Sprinkle sliced cucumbers with a pinch of salt and let them sit for 10 minutes, then pat dry. This removes excess moisture.
Q3: What type of cucumber works best?
English or Persian cucumbers. They’re less watery and have fewer seeds.
Q4: Is this salad healthy?
Yes! It’s low-calorie, hydrating, full of fiber, vitamin A (carrots), and antioxidants from dill.
Q5: Can I make it ahead of time?
You can prepare the vegetables and dressing separately up to 24 hours ahead. Mix just before serving.