Crunchy Cucumber Carrot Salad
This refreshing and crunchy cucumber, carrot, and zucchini salad is packed with flavor and a breeze to make. Tossed in a simple olive oil and balsamic vinegar dressing with a hint of sugar and salt, it’s a perfect side dish for any meal.
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INGREDIENTS
- 6 ounces zucchini, cut into thin strips
- 6 ounces cucumber, cut into thin strips
- 6 ounces carrot, cut into thin strips
- ½ teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons parsley, freshly chopped
INSTRUCTIONS
- 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
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 265mgPotassium: 260mgFiber: 2gSugar: 5gVitamin A: 5911IUVitamin C: 11mgCalcium: 26mgIron: 0.5mg
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