Carrot Cucumber Ribbon Salad (Print-Friendly Version)
Vibrant carrot and cucumber ribbons tossed in lemony yogurt dressing and fresh dill for a crisp, light bite.
# Ingredients You’ll Need:
→ Vegetables
01 -
1 large cucumber, shaved into ribbons
02 -
2 medium carrots, shaved into ribbons
→ Herbs and Aromatics
03 -
2 tablespoons chopped fresh dill
04 -
1 clove garlic, minced
→ Dressing
05 -
1/2 teaspoon salt
06 -
2 tablespoons extra-virgin olive oil
07 -
1/4 cup dairy-free yogurt
08 -
2 tablespoons freshly squeezed lemon juice
# How to Make It:
01 -
In a medium bowl, combine dairy-free yogurt, extra-virgin olive oil, lemon juice, minced garlic, and salt. Stir thoroughly until the mixture is homogeneous.
02 -
Using a vegetable peeler, shave the cucumber and carrots into thin, wide ribbons. Transfer the ribbons to a large bowl.
03 -
Add chopped fresh dill to the bowl with cucumber and carrot ribbons. Pour the prepared dressing over the vegetables and gently toss using mixing spoons until evenly coated.
04 -
Cover the bowl with a lid or cling film and refrigerate for 20 to 30 minutes to allow flavors to meld.
05 -
Before serving, give the salad a gentle toss and adjust seasoning as needed. Garnish with additional dill if desired and serve immediately.
# Extra Tips:
01 -
For a different taste, fresh herbs such as mint or parsley can be substituted or added. Toasted almonds or walnuts provide extra crunch. Select crisp, fresh vegetables for the best texture. Dairy-free sour cream may be substituted for yogurt if necessary.