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A forkful of cucumber carrot salad over a small white bowl full.

Carrot Cucumber Salad with Sweet Vinaigrette

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5 from 1 review

Salads are a great way to get in your veggies, and this Carrot Cucumber Salad is no exception! It’s light, refreshing, and perfect for a summer day. Plus, it’s easy to make – just mix together some chopped cucumbers and carrots with a vinaigrette dressing and you’re good to go.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x


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


  1. 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.
  2. 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.
  3. Thinly slice the onion and add it to the bowl.
  4. Then, in a small bowl, combine the vinegar, olive oil, sugar, and salt. Stir to combine.
  5. Pour the dressing over the salad and toss the vegetables with the dressing.
  6. 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.


  1. This recipe can easily be doubled to make more servings.
  2. You can peel your carrots before grating them if you want to, but you don’t have to.
  3. For a sugar-free option, leave out the sugar in the dressing or use a sugar substitute instead.
  4. Store any leftovers covered in the refrigerator for up to 4 days.


  • 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