A fresh, crunchy salad made with crisp cucumber, shredded carrot, red onion, fresh dill, creamy Greek-yogurt dressing, and sesame seeds. Similar versions use yogurt-based dressing and salting/draining the cucumber to prevent the salad from becoming watery.
Ingredients
For the Salad
- 2 large English cucumbers, thinly sliced
- 2 medium carrots, julienned or shredded
- ½ small red onion, very thinly sliced
- 2 tbsp fresh dill, chopped
- 1 tbsp sesame seeds
- 1 tsp black sesame seeds, optional
For the Creamy Dressing
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, minced
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh dill, finely chopped
Instructions
- Prepare the cucumber: Slice cucumbers thinly. Sprinkle with a little salt and let them sit for 10 minutes.
- Pat the cucumber dry with paper towels. This helps prevent a watery dressing.
- Add cucumber, carrots, red onion, and fresh dill to a large bowl.
- Make the dressing: Whisk Greek yogurt, mayonnaise, lemon juice, vinegar, Dijon mustard, honey, garlic, onion powder, salt, pepper, and dill until smooth.
- Pour the dressing over the vegetables.
- Gently toss until everything is evenly coated.
- Sprinkle with white and black sesame seeds.
- Refrigerate for 20–30 minutes before serving.
- Garnish with extra dill and sesame seeds.
⏱️ Recipe Details
- Prep Time: 15 minutes
- Chill Time: 20–30 minutes
- Total Time: About 35–45 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: Fresh/creamy salad
Approximate Nutrition Per Serving
Based on 4 servings; actual values vary by brands and quantities.
- Calories: ~145 kcal
- Protein: ~6 g
- Carbohydrates: ~12 g
- Fat: ~8 g
- Fiber: ~2–3 g
- Sugar: ~6 g
- Sodium: ~300–350 mg
Comparable cucumber-carrot yogurt salads are around 145 calories per serving, although the exact nutrition changes substantially with the amount of mayonnaise and dressing used.
Nut & Allergy Information
- Tree nuts: None in the basic recipe
- Peanuts: None
- Contains: Sesame
- Dairy: Greek yogurt
- Egg: Mayonnaise may contain egg
- Mustard: Dijon mustard
- For a nut-free salad, use sesame only if the person is not allergic to sesame.
- For a dairy-free version, use unsweetened dairy-free yogurt.
- For an egg-free version, use egg-free mayonnaise.
Q&A
Q: Can I make this salad ahead of time?
A: Yes. For the best crunch, prepare the vegetables and dressing separately and combine them closer to serving.
Q: Why is my salad watery?
A: Cucumbers release a lot of water. Salt them briefly and pat them dry before adding the dressing.
Q: Can I use regular cucumbers?
A: Yes. English cucumbers are especially convenient because they tend to have thinner skins and fewer seeds.
Q: Can I skip the mayonnaise?
A: Yes. Replace it with additional Greek yogurt for a lighter, tangy dressing.
Q: Can I make it dairy-free?
A: Yes. Use a plain unsweetened dairy-free yogurt.
Q: How long does it last?
A: For best texture, enjoy it within 1–2 days and keep it refrigerated in an airtight container.
Q: What can I serve it with?
A: It pairs well with grilled chicken, fish, burgers, roasted meats, falafel, or pita.