Cucumber, Carrot, and Beet Salad
Cucumber, Carrot, and Beet Salad is a crisp, colorful mix of fresh veggies with a zesty dressing. Perfect for a light, healthy side dish—try it today!
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Vegetable peeler and knife
Ingredients
- 1 large cucumber - thinly sliced
- 2 medium carrots - peeled and julienned
- 2 medium beets - cooked, peeled, and sliced into thin strips
- 1/4 cup fresh cilantro leaves - chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey - optional, for a touch of sweetness
- Salt and freshly ground black pepper to taste
- 1 tablespoon sesame seeds - for garnish
- 1 small red onion - thinly sliced (optional, for an extra kick)
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the thinly sliced cucumber, julienned carrots, and sliced beets. If using, add the thinly sliced red onion for a bit of sharpness.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, and honey (if using) until well combined. Season with salt and freshly ground black pepper to taste.
- Combine and Toss: Pour the dressing over the salad and toss gently to ensure all the vegetables are evenly coated.
- Garnish and Serve: Sprinkle the chopped cilantro and sesame seeds over the salad. Give it one final, gentle toss before serving to distribute the garnish throughout.
- Chill (Optional): For a refreshing crunch, chill the salad in the refrigerator for about 30 minutes before serving.
Notes
This Cucumber, Carrot, and Beet Salad is not only a feast for the eyes but also a delight for the taste buds, offering a perfect balance of flavors and textures. It's an ideal side dish that pairs well with both light and hearty mains.
Nutrition
Calories: 120kcal
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