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Low-Fat Carrot and Cucumber Ribbon Salad Recipe

Nutritional Values

Recipe Type:

Veg

Calories 150

kcal

Total Time 30

min

Ingredients:

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.

Chill:

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

Garnish:

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

Serve:

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

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