Ingredients
Salad
- 2 large cucumbers, thinly sliced
- 2 medium carrots, peeled and cut into thin sticks
- 2–3 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 green onions, thinly sliced — optional
Creamy Dill Dressing
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- 1 garlic clove, minced
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp fresh dill, chopped
This yogurt-and-mayo creamy dressing with dill, garlic, lemon/vinegar is consistent with several cucumber-carrot salad recipes.
Instructions
- Prepare the cucumber: Slice the cucumbers and lightly sprinkle with salt. Let them sit for 10 minutes, then pat dry with paper towels. This helps prevent a watery salad.
- Prepare carrots: Peel and cut the carrots into thin sticks or julienne strips.
- Make dressing: Whisk Greek yogurt, mayonnaise, lemon juice, vinegar, Dijon, honey, garlic, garlic powder, dill, salt, and pepper until smooth and creamy.
- Combine: Add cucumber, carrots, parsley, dill, and green onion to a large bowl.
- Toss: Pour the dressing over the vegetables and gently toss until everything is evenly coated.
- Chill: Cover and refrigerate for 20–30 minutes.
- Serve: Give it one gentle toss, garnish with fresh dill, and serve cold.
Nutrition — Approx. per serving
- Calories: 130–170 kcal
- Protein: 4–6 g
- Carbohydrates: 10–14 g
- Fat: 7–10 g
- Fiber: 2–3 g
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: Yes — Greek yogurt
- Egg: Usually present in mayonnaise
- Gluten: Naturally gluten-free
- Mustard: Yes — Dijon mustard
- Sesame: None in the basic recipe
For nut-free: The basic recipe contains no peanuts or tree nuts.
For dairy-free: Use dairy-free yogurt.
For egg-free: Use egg-free mayonnaise.
Q/S — Questions & Substitutions
Q: Can I use sour cream?
Yes. Replace the Greek yogurt with sour cream for a richer dressing.
Q: Can I skip mayonnaise?
Yes. Use extra Greek yogurt for a lighter version.
Q: Can I use dried dill?
Yes. Use about 1 teaspoon dried dill instead of fresh.
Q: Can I add onion?
Yes, thinly sliced red onion works very well.
Q: How long does it keep?
Store covered in the refrigerator for about 2–3 days. The cucumbers will become softer over time.
Q: Can I add nuts for crunch?
Yes, but that changes the basic recipe to include a nut allergen. Toasted almonds or walnuts can be added if desired.