Ingredients
Units
Scale
- 2 medium carrots
- 2 English cucumbers
- 1/2 red onion
- 1/4 cup red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons white sugar
- 1/4 teaspoon sea salt
Instructions
- Wash and pat dry your carrots and cucumbers. Use a cheese grater or a food processor fitted with the grating disk to grate your carrots. Place them in a large mixing bowl.
- Then, slice the cucumbers as thinly as possibly. You can use a mandoline or use the slicing disk on your food processor. Add the sliced cucumbers to the bowl with the grated carrots.
- Thinly slice the onion and add it to the bowl.
- Then, in a small bowl, combine the vinegar, olive oil, sugar, and salt. Stir to combine.
- Pour the dressing over the salad and toss the vegetables with the dressing.
- Serve immediately, or place the salad in the refrigerator for at least an hour to chill before serving. The salad will be the most flavorful after it has chilled.
Notes
- This recipe can easily be doubled to make more servings.
- You can peel your carrots before grating them if you want to, but you don’t have to.
- For a sugar-free option, leave out the sugar in the dressing or use a sugar substitute instead.
- Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 82
- Sugar: 6.6 g
- Sodium: 171.2 mg
- Fat: 3.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 11.8 g
- Fiber: 1.8 g
- Protein: 1.4 g
- Cholesterol: 0 mg