Do I need to peel cucumbers and carrots for a salad?

Carrots don't have to be peeled - it's just a preference. Whether or not you are peeling them before grating, be sure and scrub them well. Cucumber has a thin skin that doesn't need to be peeled, either, but you can peel it in strips/stripes for a different look if desired. Some people also find that cucumbers are easier to digest if they are peeled.

What is an English cucumber?

I use this variety for this salad because it has a thin skin and is usually seedless. It also is long and thin, making the slices easily bite-sized on a fork. You will want to look for English cucumbers at the store for sure - they are sometimes called hot house as well. You can also use Persian cucumbers, if you prefer.

Can I use baby carrots in a salad?

Yes! You can also use rainbow carrots or whatever type you find at the store.

Easy Carrot Cucumber Salad with Homemade Vinaigrette

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

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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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No Cook
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
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