Cucumber and Carrot Salad with Creamy Honey-Mayo Dressing

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Discover the perfect blend of fresh and creamy with this Cucumber and Carrot Salad, topped with a delicious honey-mayo dressing and garnished with sliced boiled eggs. This salad is not only light and refreshing but also incredibly easy to make, making it a great choice for a quick lunch or a delightful side dish. The combination of crisp vegetables and a tangy-sweet dressing makes this dish both satisfying and flavorful. Ideal for busy days or casual gatherings, this salad will quickly become a favorite.

Preparation Time: 10 minutes
Servings: 2-3

Ingredients:

  • Baby Cucumbers: 3 (about 200g), sliced
  • Small Carrot: 1 (about 70g), peeled and grated
  • Tomato: 1 (about 150g), chopped
  • Small Red Onion: ¼ (about 30g), finely chopped
  • Vinegar: 1 tablespoon (15 ml)
  • Mayonnaise: 4 tablespoons (60g)
  • Honey: 1 tablespoon (21g)
  • Boiled Eggs: 2, sliced

Directions:

  1. Prepare the Vegetables:
    • Slice the cucumbers, peel and grate the carrot, chop the tomato, and finely chop the red onion.
  2. Make the Dressing:
    • In a small bowl, mix the mayonnaise, honey, and vinegar until smooth and creamy.
  3. Combine Ingredients:
    • In a large bowl, toss the cucumbers, carrot, tomato, and red onion with the creamy honey-mayo dressing until the vegetables are well coated.
  4. Add Boiled Eggs:
    • Slice the boiled eggs and arrange them on top of the salad.
  5. Serve:
    • Serve immediately as a light lunch or refreshing side dish.

Serving Suggestions:

  • As a Side Dish: Pair with grilled chicken, fish, or a sandwich for a complete meal.
  • As a Light Lunch: Serve it with a slice of crusty bread or crackers for a simple, low-calorie lunch.

Cooking Tips:

  • Crisp Vegetables: Ensure your cucumbers and carrots are fresh for maximum crunch.
  • Boiled Eggs: Add the eggs just before serving to prevent them from getting soggy.

Nutritional Benefits:

  • Vitamins: Carrots and cucumbers provide vitamins A and C, which support eye and immune health.
  • Protein: Boiled eggs add a dose of protein, making the salad more satisfying.

Dietary Information:

  • Vegetarian: Yes
  • Gluten-Free: Naturally gluten-free
  • Dairy-Free: No (contains mayonnaise; opt for a dairy-free alternative for a vegan version)

Nutritional Facts (per serving):

  • Calories: ~150 kcal
  • Carbohydrates: 10g
  • Fats: 10g
  • Protein: 6g
  • Fiber: 2g
  • Sodium: 200mg

Storage:

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Add the boiled eggs just before serving to maintain freshness.

Why You’ll Love This Recipe:

This Cucumber and Carrot Salad combines crisp, fresh vegetables with a creamy, sweet-tangy dressing for a delightful crunch in every bite. The boiled eggs add protein, making it more filling and versatile. Quick to prepare, it’s perfect for busy days, casual gatherings, or as a light, refreshing side dish. The balanced flavors and textures will make this salad a go-to recipe in your kitchen.

Conclusion:

This Cucumber and Carrot Salad with Creamy Honey-Mayo Dressing is the perfect balance of light, refreshing vegetables and a creamy, sweet-tangy dressing. Easy to make and full of fresh flavors, it’s a versatile dish that fits well as a quick lunch or a side for any meal. With minimal ingredients and a burst of flavors, this salad will quickly become a favorite in your meal rotation. Enjoy it at your next meal for a simple, nutritious, and delicious option!

Frequently Asked Questions (FAQs):

  1. Can I use other vegetables in this salad?
    Yes, try adding bell peppers, radishes, or even sliced avocado for variation.
  2. Can I make the salad ahead of time?
    You can prep the vegetables in advance, but it’s best to add the boiled eggs just before serving.
  3. What can I use instead of mayonnaise?
    Greek yogurt or a vegan mayo can be used as a substitute.
  4. How can I make this salad vegan?
    Swap the mayo with a vegan alternative and omit the eggs.
  5. Can I add extra protein to this salad?
    Yes, you can add grilled chicken, tofu, or chickpeas for added protein.
  6. How long does the salad last in the refrigerator?
    It will last up to 2 days, but add the eggs just before serving for freshness.
  7. Can I use a different type of vinegar?
    Yes, apple cider vinegar or white wine vinegar are good alternatives.
  8. How do I prevent the vegetables from becoming soggy?
    Toss the vegetables with the dressing just before serving to maintain crispness.
  9. Can I use pre-cooked eggs?
    Yes, just ensure they’re fresh and store them properly before use.
  10. What’s a good alternative to honey in the dressing?
    You can use maple syrup or agave syrup as a substitute for honey.

 

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