Crunchy Cucumber Carrot Salad

Julia

Crunchy Cucumber Carrot Salad

5 from 1 vote

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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Prep Time 15

Chill Time 1

Total Time 1 15

Servings: 5 side dish servings

Course: Side Dish

Calories: 80

Ingredients Method Nutrition Notes

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

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

Calories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 265mgPotassium: 260mgFiber: 2gSugar: 5gVitamin A: 5911IUVitamin C: 11mgCalcium: 26mgIron: 0.5mg

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.

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