This salad of crisp cucumbers and juicy carrots, dressed in a silky yogurt dressing, is the perfect way to cool down on a hot day. Light, creamy, and fragrant with dill and mint, it comes together in minutes and works beautifully as a stand-alone appetizer or as a side for grilled fish and meat.
Ingredients
- Cucumbers — 2
- Carrots — 2
- Plain yogurt (unsweetened) — 200g (7 oz)
- Lemon juice — 1.5 tbsp
- Olive oil — 1 tbsp
- Garlic — 1 clove
- Honey — 1 tsp (optional)
- Fresh dill, chopped — 2 tbsp
- Fresh mint, chopped — 1 tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.25 tsp
- Sesame seeds — 1 tbsp (for serving, optional)
Step-by-Step Recipe
- Wash and dry the cucumbers. Slice them into thin half-moons or long ribbons using a vegetable peeler.
- Peel the carrots and cut them into thin ribbons or fine julienne.
- Make the dressing: in a bowl, whisk together the yogurt, lemon juice, olive oil, finely grated or crushed garlic, honey (if using), salt, and pepper until smooth.
- Add the chopped dill and mint to the vegetables, pour over the dressing, and toss gently to combine.
- If desired, sprinkle with sesame seeds. Let the salad rest in the refrigerator for 5–10 minutes so the flavors can mingle, then serve chilled.
Nutritional Value (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 103 kcal |
| Protein | ≈ 3 g |
| Fat | ≈ 5 g |
| Carbohydrates | ≈ 11 g |
| Fiber | ≈ 1.7 g |
| Sugar | ≈ 7 g |
| Sodium | ≈ 190 mg |
Serving and Storage
Serve the salad right after a short chill so it stays at its crispest. It pairs wonderfully with grilled chicken, baked fish, shawarma, kebabs, and picnic dishes.
- Storage: up to 24 hours in an airtight container in the refrigerator.
- To preserve texture, you can store the vegetables and dressing separately and combine just before serving.
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Tips and Variations
- Dairy-free: swap the yogurt for unsweetened coconut or almond yogurt.
- Extra freshness: add a pinch of lemon zest and a little fresh lime juice.
- Heat: add a pinch of chili flakes or a little finely chopped fresh chili.
- More crunch: use toasted pine nuts or pumpkin seeds instead of sesame seeds.
- More filling: add cooked chickpeas or avocado chunks.
- Slicing style: vegetable ribbons make the salad especially airy; julienne gives it a more coleslaw-like texture.
Frequently Asked Questions
Can I replace the yogurt with sour cream?
Yes. Use 10–15% sour cream and add 1–2 tsp water or milk to loosen the dressing.
What can I use instead of honey?
Maple syrup, a pinch of sugar, or simply leave it out — the vegetables have enough natural sweetness.
Can I make this salad ahead?
Yes. Slice the vegetables and prepare the dressing separately. Combine 5–10 minutes before serving and chill briefly.
Will Greek yogurt work?
Yes, it will make the dressing thicker and creamier. If needed, add 1–2 tsp water or lemon juice.
Can I make it without garlic?
Of course. Use a pinch of garlic powder or add a little extra herbs for aroma.