Creamy Cucumber and Carrot Salad

If you're looking for a fresh, creamy, and crunchy side dish that's quick to prepare, this Creamy Cucumber and Carrot Salad is a recipe you'll want to make again and again. It combines julienned cucumbers and carrots, fresh herbs, and a creamy garlic yogurt dressing. The result is a light, refreshing salad with plenty of crisp texture and fresh flavor. The thin matchstick-cut vegetables hold their crunch while soaking up just enough of the dressing to make every bite creamy and delicious.

Julienned vegetables are common in many Asian salads, where they're often served with soy, sesame, or spicy dressings. This recipe takes a different approach. It gives those crisp vegetables a distinctly European flavor with a creamy dressing made from yogurt, mayonnaise, garlic, dill, and fresh herbs. The dressing is rich without feeling heavy.

You can make this easy cucumber and carrot salad in just minutes with everyday ingredients. It's a great choice for busy weeknights, family dinners, summer barbecues, picnics, and potlucks. Serve it alongside grilled chicken, pork chops, burgers, roasted meats, fish, or your favorite barbecue dishes. You can also enjoy it as a light lunch or a refreshing snack. Chill the salad for 15–20 minutes before serving. That short rest gives the flavors time to blend while the vegetables stay crisp and vibrant. More salad ideas: Couscous and Chickpea Salad Cabbage Salad with Leek and Carrot  
Servings: 6 yield(s)
Prep Time: 10 mins
Ingredients
  • 2 English cucumbers (Julienned. Seeds removed.)
  • 2 medium carrots (Peeled and julienned.)
  • 2-3 tbsp fresh dill (Finely chopped.)
  • 1-2 tbsp fresh parsley or chives (Chopped.)
  • salt and black pepper (To taste.)
    • Creamy dressing
  • 4 tbsp plain yogurt (Greek yogurt can be used instead.)
  • 2 tbsp mayonaise
  • 2 garlic cloves (Minced.)
  • 1 tsp lemon juice
  • 1/2 tsp Dijon or regular mustard
  • 1/2 tsp sugar
  • salt and black pepper (To taste.)
Instructions
  1. Wash the cucumbers, cut them in half lengthwise, and use a spoon to scoop out the seeds. Cut each half into thin julienne strips. Peel the carrots and cut them into thin strips. Place the cucumbers and carrots in a large mixing bowl. Add the chopped dill and parsley or chives.
  2. In a separate bowl, whisk together the yogurt, mayonnaise, garlic, lemon juice, mustard, salt, pepper, and sugar until smooth and creamy. Pour the dressing over the vegetables and toss until everything is evenly coated.
  3. Refrigerate the salad for 15–20 minutes before serving so the flavors can meld together. Just before serving, season with a little extra freshly ground black pepper if desired.
Recipe Notes

If your cucumbers release a lot of moisture, sprinkle them lightly with salt and let them sit for about 10 minutes. Gently squeeze out the excess liquid before mixing them with the dressing. This simple step keeps the salad creamy instead of watery.