Creamy Cucumber & Carrot Salad
Fresh, crunchy cucumbers and sweet shredded carrots tossed in a creamy, tangy herb dressing, finished with red onion, fresh dill, and sesame seeds. This refreshing salad is perfect as a light lunch, side dish, meal-prep option, or summer BBQ salad.
Servings
4 servings
Prep Time
15 minutes
Chill Time
20 minutes
Total Time
35 minutes
Ingredients
For the Salad
3 medium English cucumbers, thinly sliced
2 medium carrots, peeled and julienned or shredded
½ small red onion, very thinly sliced
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon toasted sesame seeds
1 teaspoon black sesame seeds — optional
For the Creamy Dressing
½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, finely minced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh dill, finely chopped
Instructions
1. Prepare the Cucumbers
Wash and dry the cucumbers thoroughly.
Slice them thinly using a sharp knife or mandoline.
Place the cucumber slices in a colander and sprinkle lightly with about ¼ teaspoon salt.
Let them sit for 10 minutes.
Gently pat them dry with paper towels.
This step is important because it removes excess water and keeps the creamy dressing from becoming watery.
2. Prepare the Vegetables
Peel the carrots and cut them into thin matchsticks or grate them using a box grater.
Thinly slice the red onion.
Add the cucumbers, carrots, red onion, dill, and parsley to a large mixing bowl.
3. Make the Creamy Dressing
In a separate bowl, whisk together:
Greek yogurt
Mayonnaise
Lemon juice
Apple cider vinegar
Dijon mustard
Honey
Garlic
Garlic powder
Onion powder
Salt
Black pepper
Fresh dill
Whisk until completely smooth and creamy.
Taste and adjust the seasoning.
For a tangier salad, add another teaspoon of lemon juice or vinegar.
4. Combine Everything
Pour the creamy dressing over the cucumber and carrot mixture.
Using salad tongs or two large spoons, gently toss until all the vegetables are evenly coated.
Don’t mix too aggressively because the cucumber slices can break.
5. Add the Sesame Seeds
Sprinkle the toasted sesame seeds and optional black sesame seeds over the salad.
Give it one final gentle toss.
6. Chill
Cover the bowl and refrigerate for 20–30 minutes before serving.
This allows the flavors to blend while keeping the vegetables crisp.
Before serving, give the salad a gentle toss and sprinkle with additional fresh dill and sesame seeds.
Tips for the Best Creamy Cucumber Salad
Use English cucumbers
They have fewer seeds and tend to be less watery than regular cucumbers.
Don’t skip draining
Salting and drying the cucumber helps prevent watery dressing.
Toast the sesame seeds
Toast them in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently. Let them cool before adding.
Add dressing shortly before serving
For maximum crunch, combine the dressing and vegetables about 20–30 minutes before serving.
Adjust the consistency
If your dressing is too thick, add 1–2 teaspoons of lemon juice or water.
Easy Variations
Garlic Herb
Add an extra clove of minced garlic and more fresh dill.
Spicy Cucumber Carrot Salad
Add ½ teaspoon crushed red pepper flakes or a finely chopped chili.
Avocado Version
Add diced avocado immediately before serving.
Feta Cucumber Salad
Add ½ cup crumbled feta for a salty Mediterranean twist.
Mediterranean Style
Add parsley, mint, Kalamata olives, feta, and a little extra lemon juice.
Crunchy Version
Add roasted sunflower seeds, pumpkin seeds, or chopped peanuts if desired.
High-Protein Version
Add grilled chicken, shredded rotisserie chicken, tuna, or chickpeas to turn it into a complete meal.
Nut & Allergen Information
Nuts
Nut-free as written.
If adding peanuts or other nuts, the recipe will no longer be nut-free. Check mayonnaise, yogurt, mustard, and other packaged products for allergen information when necessary.
Dairy
Contains Greek yogurt.
For dairy-free, use an unsweetened dairy-free yogurt alternative.
Eggs
Mayonnaise commonly contains eggs.
For an egg-free version, use vegan mayonnaise.
Gluten
The salad is naturally gluten-free, but always check packaged mustard, mayonnaise, yogurt, and seasonings for gluten-containing ingredients or cross-contact.
🫘 Soy
Generally soy-free as written, but check packaged mayonnaise and mustard labels.
Recipe Q&A
Q: Can I make this salad ahead of time?
Yes. The vegetables and dressing can be prepared separately up to 1 day ahead. Combine them 20–30 minutes before serving for the best texture.
Q: Why did my salad become watery?
Cucumbers naturally contain a lot of water. Salting and drying them before adding the dressing greatly reduces this problem.
Q: Can I use regular cucumbers?
Absolutely. If they have large seeds, scoop out some of the seeds before slicing.
Q: Can I use sour cream instead of Greek yogurt?
Yes. Sour cream makes the dressing extra rich and tangy.
Q: Can I leave out the mayonnaise?
Yes. Replace it with additional Greek yogurt for a lighter dressing.
Q: Can I use ranch seasoning?
Yes. Add about 1 teaspoon ranch seasoning to the dressing for a ranch-style cucumber carrot salad.
Q: Can I add cabbage?
Yes! Finely shredded cabbage adds even more crunch and makes the salad more substantial.
Q: Can I add chicken?
Definitely. Grilled chicken or shredded rotisserie chicken makes this a great high-protein lunch.
Q: Is this salad low-carb?
Yes, it can fit into a low-carb eating pattern. For a lower-sugar version, replace the honey with a suitable no-sugar sweetener.
Q: Can I make it dairy-free?
Yes. Use unsweetened dairy-free Greek-style yogurt.
Q: How long does it keep?
For the best quality, eat within 1–2 days. Store covered in the refrigerator. The vegetables will gradually release water as they sit.
Q: Can I freeze this salad?
No. Freezing isn’t recommended because cucumber and creamy yogurt-based dressing become watery and lose their texture after thawing.
Approximate Nutrition
Per serving, based on 4 servings:
Calories: ~180
Protein: ~6 g
Carbohydrates: ~12 g
Fiber: ~3 g
Net Carbs: ~9 g
Fat: ~12 g
Saturated Fat: ~2 g
Sugar: ~7 g
Sodium: ~430 mg
Nutrition is an estimate and will vary depending on the mayonnaise, yogurt, and exact portion sizes used.
Serving Ideas
This creamy cucumber carrot salad pairs beautifully with:
Grilled chicken
Grilled salmon
Garlic shrimp
Turkey burgers
Grilled steak
Baked fish
Chicken skewers
Mediterranean bowls
BBQ dishes
Sandwiches and wraps
