Cucumber Carrot Salad with Radishes and Cilantro

Cucumber Carrot Salad with Radishes and Cilantro

Course: Salad

Cuisine: American

Diet: Vegan

Keyword: carrot salad, cucumber carrot salad, raw salad

Prep Time: 15

Servings:

Calories: 169kcal

Author: Cindy Rainey

This raw cucumber carrot salad is crunchy and flavorful. Made with raw carrots and cucumber along with sliced radishes and chopped cilantro. Drizzle in some olive oil and lime juice with a little optional salt and pepper and you've got a fresh tasty crisp carrot cucumber salad in no time at all!

Print Recipe

Equipment

mandoline slicer or sharp knife

Ingredients

1 large cucumber about 2 cups sliced
2 medium carrots about 1 cup sliced
4 radishes
2 Tablespoons fresh cilantro chopped
2 Tablespoons olive oil
1 Tablespoon lime juice about one half lime
salt and pepper to taste

Instructions

Wash the cucumber, radishes, and carrots. Peel the carrots. Chop the cilantro and set aside. Squeeze the lime and set aside.
With a sharp knife or mandolin slicer, slice the carrots, cucumbers, and radishes. Add the sliced vegetables to a medium-sized bowl.
Toss in the olive oil, lime juice, and salt and pepper.
Consume within two days. Keep any leftovers in a tightly sealed container in the fridge.

Notes

The salt and pepper are optional and to taste. They are not included in the nutritional information.

I usually use a knife to slice the radishes and a mandoline slicer to slice the carrots and cucumbers. See the blog post above for safety information if you are unfamiliar with properly using mandoline slicers.

This salad yields a total of approximately three-and- a-half cups or two one-and-three-quarters-cup servings. It should be consumed within a day or two.

Nutrition