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cucumber carrot salad in a brass bowl
Cindy Rainey

Cucumber Carrot Salad with Radishes and Cilantro

from 3 reader reviews
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!
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Prep Time 15 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 169
Ingredients Equipment Method Notes

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

Equipment

  • mandoline slicer or sharp knife

Method
 

  1. Wash the cucumber, radishes, and carrots. Peel the carrots. Chop the cilantro and set aside. Squeeze the lime and set aside.
  2. With a sharp knife or mandolin slicer, slice the carrots, cucumbers, and radishes. Add the sliced vegetables to a medium-sized bowl.
  3. Toss in the olive oil, lime juice, and salt and pepper.
  4. 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.