Carrot Cucumber Ribbon Salad

This Carrot and Cucumber Ribbon Salad is my go-to when I want something crisp hydrating and packed with fresh flavor. It is wonderfully light but feels satisfying thanks to the creamy tangy dressing and herbs. Perfect for warm weather lunches or to balance a heavier main course this salad always draws compliments at my table.

I first made this salad for a family picnic and everyone ended up reaching for seconds it is now a summertime regular whenever we fire up the grill.

Gather Your Ingredients

• Large cucumber: Choose one that feels heavy for its size and has minimal blemishes Since the skin stays on I look for organic when possible Cucumber brings cool crunch
• Medium carrots: Look for carrots that are firm with a deep orange color They add sweetness and vibrant color to the salad
• Fresh dill: This herb gives a burst of aroma and lively flavor Choose bunches with perky feathery leaves
• Garlic: Use a small clove for mellow bite Make sure it is fresh with tight skins
• Salt: Just a touch balances flavors and draws out moisture
• Extra virgin olive oil: Opt for a grassy green first-pressed oil for best flavor It brings richness to the dressing
• Dairy free yogurt: Creamy texture and tangy taste Choose an unsweetened plain variety for clean flavor
• Freshly squeezed lemon juice: Juice lemons right before using for the brightest citrus note This ties all the flavors together

How to Make It

Make the Dressing:

In a medium bowl stir together the dairy free yogurt olive oil lemon juice minced garlic and salt Use a whisk or fork and blend until completely smooth and creamy Adjust the salt to your taste at this stage because the dressing is the heart of the salad

Peel the Vegetables:

Using a vegetable peeler press firmly down the length of the cucumber and carrot to create long thin ribbons Continue turning each vegetable as you go to avoid hitting the core and to get even wide strips Place the ribbons in a large mixing bowl separating them gently with your hands to prevent clumping

Toss with Fresh Dill and Dressing:

Finely chop the dill and scatter it over the vegetable ribbons Pour the creamy dressing over the top Using your hands or two large spoons gently toss everything together The key is to coat all the ribbons but avoid bruising the delicate veggies

Chill and Let Flavors Meld:

Cover the bowl tightly and refrigerate for at least twenty minutes up to thirty This rest time is crucial It lets the flavors marry the ribbons lose a touch of rawness and everything turns extra crisp and cool

Serve and Garnish:

Once chilled toss the salad one more time Taste and adjust seasoning if needed Heap the ribbons onto a serving dish Garnish with a sprinkle of extra dill for a beautiful finish Serve right away for maximum crunch

I am always amazed at how a little fresh dill can transform simple veggies I remember the first time my niece tried this salad and declared she never knew carrots could taste so good The bright colors alone made it a family favorite to bring on picnics

Flavor Boosters

Stays vibrant and crisp even if made ahead by a few hours

Serving Suggestions

This salad pairs wonderfully with grilled fish or tofu It is also a cooling side for spicy curries or BBQ For a lunch box upgrade I often roll the ribbons in flatbread for a refreshing wrap

Creative Twists

You can swap the dill with fresh mint or parsley for a different herbal twist If you are out of dairy free yogurt a plain dairy free sour cream works beautifully Toasted almonds walnuts or pumpkin seeds give a satisfying crunch and boost of protein

Save any leftover carrot and cucumber peels for stock or smoothies nothing goes to waste

Recipe FAQs

→ How do you slice vegetables into ribbons?

Use a vegetable peeler to draw down the length of the carrot or cucumber, creating long, thin strips.

→ Can I use regular yogurt instead of dairy-free?

Yes, regular yogurt or even sour cream can be substituted if dairy-free options aren't needed.

→ What herbs complement this salad?

Fresh dill is classic, but mint or parsley add lovely aroma and a different layer of flavor.

→ How long should the salad chill?

Chill for 20–30 minutes to allow the flavors to blend and the vegetables to stay crisp.

→ Can nuts be added for texture?

Absolutely. Toasted almonds or walnuts contribute a pleasant crunch and richer taste.

→ How do I keep the salad crisp?

Use fresh, firm vegetables and avoid overdressing. Serve immediately after chilling for best texture.