Crisp, colorful, and incredibly refreshing, this easy marinated cucumber, carrot, and zucchini salad is tossed in a simple yet flavorful olive oil and balsamic vinegar dressing.
It's a perfect light side dish that's both healthy and delicious.
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Why You'll Love This Cucumber Carrot Salad
💖 We love serving this salad with burgers, turkey meatballs, or chicken breast, Korean BBQ chicken - it's a great addition to any outdoor BBQ or summer meal.
💖 The fresh parsley adds a burst of flavor, making this dish anything but boring.
Save this recipe for when you need a tasty alternative to plain carrot sticks!
Cucumber Carrot Salad Ingredients
- Zucchini - Use about 6 ounces of zucchini, sliced into thin strips. Zucchini adds a mild flavor and a nice crunch to the salad. You can use a mandoline, julienne slicer or a sharp knife to get those even, thin strips. Zucchini can be eaten raw, and it pairs well with the other veggies in this salad.
- Cucumber - English cucumbers work best because they're less watery and have tender skin, so no peeling is needed. However, if you're using a regular cucumber, you might want to peel it and scoop out the seeds with a spoon to reduce the water content. This helps the cucumber stay crisp in the salad.
- Carrot - Carrots add a bright color and sweet crunch to the salad. If you're in a hurry, pre-shredded carrots can be used, but they might not be as crunchy.
- Salt - Use ½ teaspoon of salt, or adjust to your taste. The salt helps bring out the flavors of the vegetables and balances the sweetness from the sugar.
- Sugar - Add 1 teaspoon of granulated sugar to balance the acidity of the balsamic vinegar and add a touch of sweetness to the salad.
- Olive Oil - You'll need 2 tablespoons of olive oil. It serves as the base of the dressing, providing richness and helping to coat the veggies evenly.
- Balsamic Vinegar - Use 2 tablespoons of balsamic vinegar for a tangy, slightly sweet flavor that complements the freshness of the vegetables. It's a key ingredient in the dressing, adding depth to the salad.
- Parsley - Parsley is a versatile herb that works well in any season, but feel free to substitute with basil, cilantro, or chives depending on what you have on hand or prefer.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Crunchy Cucumber Carrot Salad
- Make the Marinade: Mix sugar, salt, olive oil, and balsamic vinegar in a large bowl. Add the vegetables and stir them so they're all covered with the mixture.
- Store and Refrigerate: Put the veggies in a jar with a lid, and close it tightly. Put the jar in the fridge for 1-2 hours. Every now and then, shake the jar to make sure the veggies mix well with the marinade.
- Serve with Parsley: When you're ready to serve, sprinkle some fresh parsley on top. You can also add parsley to the jar while marinating, but that's up to you.
Top Tips for Success
- Slice Thinly - For the best flavor, slice your cucumbers and peel your carrots as thinly as possible. Thin veggies absorb the dressing better and taste more delicious.
- Use a Mandoline - If you slice a lot of veggies, a mandoline can be really handy. You don't need an expensive one - just a simple Japanese mandoline will do the job.
- Herb Choices - Experiment with different fresh herbs. Parsley, basil, and cilantro work great. For heartier herbs like thyme, rosemary, or oregano, use just a small amount - start with 1-2 teaspoons.
- Adjust Seasoning - Taste and adjust the salt and pepper as needed to fit your preference.
- Although it's ideal to let the salad marinate for 1-2 hours, you can serve it immediately if the veggies are already chilled.
- Chill Before Serving - For the best flavor, always serve the salad chilled.
What To Serve With Cucumber Carrot Salad
This salad is the perfect side dish for any grilled protein, sandwich, or potluck.
- Chicken Piccata
- Pork Tenderloin
- Steak Fajita
- Teriyaki Salmon
- Balsamic Chicken
- Honey Garlic Chicken Thighs
It also goes well with breakfast recipes:
Variations and Substitutions
- To add extra crunch: Mix in chopped nuts like almonds, sesame seeds or walnuts, or sprinkle some crispy fried onions on top.
- For a protein boost: Serve with cooked chicken, tofu, or even shrimp. You could also toss in some edamame or chickpeas.
- Make it gluten-free: This salad is naturally gluten-free, so no substitutions are needed.
- To make it vegan: The recipe is already vegan-friendly - just keep it as is!
- Add some spice: If you like a bit of heat, drizzle some hot sauce or chili oil over the salad before serving.
- Change up the flavor: Toss the salad with a different dressing, like a lemon vinaigrette or even a zesty Chimichurri, to give it a new flavor profile.
Recommended Tools
- Multifunctional Mandoline or this simple Japanese one.
- Measuring Spoons and Cups.
- Mixing Bowl.
Storing Instructions
This salad is best enjoyed within 2 days of making.
More Marinated Salad Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Crunchy Cucumber Carrot Salad
Ingredients
Method
- Make the Marinade: Mix sugar, salt, olive oil, and balsamic vinegar in a large bowl. Add the vegetables and stir them so they're all covered with the mixture.6 ounces zucchini, 6 ounces cucumber, 6 ounces carrot, 1 teaspoon granulated sugar, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon salt
- Store and Refrigerate: Put the veggies in a jar with a lid, and close it tightly. Put the jar in the fridge for 1-2 hours. Every now and then, shake the jar to make sure the veggies mix well with the marinade.
- Serve with Parsley: When you're ready to serve, sprinkle some fresh parsley on top. You can also add parsley to the jar while marinating, but that's up to you.2 tablespoons parsley
Nutrition
Notes
- This salad is best enjoyed within 2 days of making.
- Slice Thinly - For the best flavor, slice your cucumbers and peel your carrots as thinly as possible. Thin veggies absorb the dressing better and taste more delicious.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Crunchy Cucumber Salad: Frequently Asked Questions
YES, raw carrot salad is not only safe to eat but also nutritious and crunchy! Raw carrots are a great addition to salads, offering a sweet flavor and satisfying crunch.
Peeling carrots for a salad is optional. If the carrots are fresh and the skin is thin, you can simply wash and slice them. Peeling can remove any residual dirt and make the carrots look a bit nicer, but it's not necessary for a tasty salad.
YES, you can use regular cucumbers, but they tend to be more watery. If using regular cucumbers, peel them and scoop out the seeds to help keep the salad crisp.
YES, you can use pre-shredded carrots for convenience. Just note that they may not be as crunchy as freshly sliced carrots.
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easy and healthy recipe - this crunchy salad will become your new favorite!