Cucumber Salad

This cucumber salad is easy and refreshing. In this recipe, cucumbers are thinly sliced, combined with shredded carrots, and tossed in a slightly sweet and tangy dressing.

Course Side Dish

Cuisine American

Keyword cold salad, summer salads

Prep Time 20

Cook Time 0

Refrigerate 2

Total Time 2 20

Servings

Calories 88kcal

Author Elizabeth Rodriguez

Ingredients

⅓ cup Apple Cider Vinegar
¼ cup Extra Virgin Olive Oil
1 tablespoon Sugar
1 teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Garlic Powder
2 large English Cucumbers thinly sliced (wash well and peel all or some parts of the cucumber, if desired)
1 cup matchstick cut Carrots also called julienne cut, shredded carrots will also work
½ small Onion thinly sliced (white, yellow, or red onion will work well)

Instructions

Add the apple cider vinegar, olive oil, sugar, salt, pepper, and garlic powder to a small jar or bowl.
Shake the jar or whisk the dressing to combine. Refrigerate it while you prepare the salad to let the flavors come together. Shake or stir it well before adding.
Place the sliced cucumbers, carrots, and onions in a large bowl.
Next, add the dressing and gently toss and stir until the ingredients are coated with the dressing.
Cover the bowl with a lid or plastic wrap and refrigerate for 2 hours, up to overnight. Toss/stir a few times while refrigerating, if desired.
Stir and toss well before serving.
Use a slotted spoon to transfer the cucumber salad to a serving dish leaving most of the dressing behind.

Nutrition