This cucumber and carrot salad proves that not every salad needs lettuce. This one is just two vegetables, a simple dressing and a sprinkle of chia seeds, and it still turns out fresh, crunchy and genuinely worth making again.
I made it with a mandoline and a vegetable peeler, which sounds fancier than it is. It takes about 10 minutes, and most of that is just slicing.
Prep time: 10 minutes
Servings: 2 as a side dish
Watch the Video
Watch how I turn two simple vegetables into a fresh, crunchy salad using a mandoline and a vegetable peeler.
Why You’ll Love This Salad
- No lettuce needed
- Just a handful of simple ingredients
- Fresh, crunchy and ready in about 10 minutes
- Works as a side with chicken, fish, eggs or sandwiches
- Looks a lot more impressive than it actually is
Ingredients
- 1 cucumber
- 1 large carrot
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Chia seeds, for finishing
How to Make Cucumber and Carrot Ribbon Salad
- Slice the cucumber thinly using a mandoline. A knife works too, but the mandoline gives you thin, even slices in seconds, and thinner slices soak up the dressing better. Keep your fingers well clear of the blade.
- Use a vegetable peeler to turn the carrot into long, delicate ribbons. It changes the texture and the look of the salad, and the ribbons stay slightly crisp but are much easier to eat than thick slices.
- Whisk the olive oil and balsamic vinegar together in a small bowl until combined.
- Add the cucumber slices to a bowl, followed by the carrot ribbons.
- Pour over the dressing and toss gently, making sure the cucumber at the bottom gets coated too. Be gentle so the ribbons don’t tear.
- Finish with a light sprinkle of chia seeds and serve, or let it sit a few minutes so the flavors come together.
What to Serve With Cucumber and Carrot Salad
Even with only two vegetables, the different shapes make this salad look far more interesting than it has any right to. Serve it alongside grilled chicken, salmon or a fried egg, or pile it into a wrap.
Want something more filling on the same plate? Try my Lemon Herb Chicken Cucumber Salad, or for another fast lunch, my 10-Minute Egg Salad Bowl.
Tips and Variations
- No mandoline? Use a sharp knife to slice the cucumber as thinly and evenly as possible.
- Add a squeeze of lemon juice for a brighter flavor.
- A little thinly sliced red onion adds sharpness.
- Crumble in some feta if you want it more filling.
- Swap the chia seeds for pumpkin or sunflower seeds.
- No balsamic vinegar? Apple cider vinegar works just as well.
Storage
This one is best fresh. Once it’s dressed, the cucumber starts releasing water, so if you have leftovers, keep them in an airtight container in the fridge and eat within a day.
Kitchen Tools I Used
- Mandoline slicer
- Vegetable peeler
- Mixing bowl
- Small bowl for the dressing
- Measuring spoons
- Salad utensils
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Frequently Asked Questions
Can I make this salad without a mandoline? Yes. Use a sharp knife to slice the cucumber thinly and a vegetable peeler for the carrot ribbons.
Can I prepare cucumber and carrot salad ahead of time? You can prepare the vegetables in advance, but add the dressing shortly before serving because cucumber releases water once dressed.
What can I use instead of balsamic vinegar? Apple cider vinegar or fresh lemon juice both work well.
More Healthy Meal Ideas
Watch my Healthy Meals playlist on YouTube for more simple recipes and realistic meal inspiration.
If you pay attention to what you eat, it’s worth paying attention to what you drink too.
Drink With Purpose is a 25-recipe functional drink guide for women over 40, with low-carb-friendly options organized by goal: digestion, recovery, energy and hormonal well-being.
→ Get the guide here: Drink With Purpose
Do you prefer salads with lettuce, or do you enjoy finding fresh alternatives like this one?
