Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

Vegetables

• 2 large English cucumbers, thinly sliced
• 2 medium carrots, julienned or shredded
• ½ medium red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley (optional)

Creamy Dressing

• 1 cup plain Greek yogurt
• 2 tablespoons mayonnaise (optional for extra richness)
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1 garlic clove, minced
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¾ teaspoon salt (adjust to taste)

Garnish

• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• Extra dill for garnish

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Instructions

1. Prepare the vegetables

• Wash cucumbers.
• Slice them thinly.
• Sprinkle lightly with salt and let sit for 10 minutes.
• Pat dry with paper towels to remove excess moisture.

2. Make the dressing

Whisk together:

• Greek yogurt
• Mayonnaise
• Lemon juice
• Vinegar
• Dijon mustard
• Honey
• Garlic
• Onion powder
• Salt
• Pepper

Mix until smooth.

3. Assemble

Combine:

• Cucumbers
• Carrots
• Red onions
• Dill

Pour dressing over the vegetables.

Toss gently until evenly coated.

4. Garnish

Sprinkle with:

• Black sesame seeds
• White sesame seeds
• Extra fresh dill

5. Chill

Refrigerate for 30–60 minutes before serving.

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Nutrition (Approximate Per Serving)

• Calories: 145
• Protein: 8 g
• Carbohydrates: 10 g
• Fat: 8 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 320 mg

Values vary depending on ingredient brands and serving size.

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Nut Information

Nut-Free Ingredients

• Cucumbers
• Carrots
• Red onions
• Greek yogurt
• Lemon juice
• Vinegar
• Dill
• Garlic
• Sesame seeds (not tree nuts)

Allergy Notes

• Contains: Dairy (Greek yogurt), Egg (if mayonnaise is used), Mustard (Dijon), Sesame.
• Does Not Contain: Peanuts or tree nuts unless cross-contamination occurs.
• If serving someone with food allergies, always verify ingredient labels for potential cross-contact.

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Storage

• Refrigerate in an airtight container for up to 3 days.
• Stir before serving, as the dressing may separate slightly.
• Not recommended for freezing.

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Tips

• Use English cucumbers for fewer seeds.
• Salting the cucumbers helps keep the salad crisp.
• Add sliced radishes for extra crunch.
• Mix in feta cheese for a tangy twist.
• Add grilled chicken or chickpeas for a complete meal.

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Q&A

Q: Can I make this ahead of time?

Yes. It tastes even better after chilling for a few hours.

Q: Can I use sour cream instead of yogurt?

Yes. Sour cream creates a richer, tangier dressing.

Q: Is it keto-friendly?

Yes, if you omit the honey and use full-fat yogurt.

Q: Can I make it vegan?

Yes. Use plant-based yogurt and vegan mayonnaise.

Q: How do I keep it from getting watery?

Salt the cucumbers first, drain them well, and pat dry before mixing.

Q: Can I add protein?

Absolutely. Grilled chicken, shrimp, tuna, tofu, or chickpeas all pair well.

Q: Can I use dried dill?

Yes. Substitute 2 teaspoons dried dill for 2 tablespoons fresh dill.