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Low-Fat Carrot and Cucumber Ribbon Salad Recipe

Nutritional Values

Recipe Type:


Calories 150


Total Time 30



2 large carrots, peeled
2 medium-sized cucumbers
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Fresh parsley or dill for garnish (optional)
Sesame seeds for garnish (optional)

Banane Ki Vidhi

Prepare Vegetables:

Using a vegetable peeler or a spiralizer, create ribbons from the carrots and cucumbers. Place them in a large bowl.

Make Dressing:

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to create the dressing.

Toss Salad:

Pour the dressing over the carrot and cucumber ribbons. Toss everything together until the ribbons are evenly coated.


Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the vegetables to slightly marinate.


Before serving, garnish the carrot and cucumber ribbon salad with fresh parsley or dill and sprinkle sesame seeds if desired.


Serve this light and refreshing salad as a side dish or enjoy it as a healthy snack.

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