Carrot and Cucumber Ribbon Salad
A fresh and light ribbon salad featuring crisp cucumber and carrot ribbons tossed in a creamy garlic-dill dressing with honey and lemon.
Equipment
Ingredients
Ingredients
cucumber (fresh)
2 piece
carrot (fresh)
2 piece
sour cream (cold)
120 g
garlic (minced)
1 clove
dill (fresh, chopped)
2 tbsp
honey
15 ml
lemon (juiced)
0.5 piece
salt
3 g
black pepper
1 g
chili flakes
1 g
Instructions
Prepare the vegetables
Wash the cucumbers and carrots. Use a vegetable peeler or mandoline to create long, thin ribbons from both vegetables.
Make the creamy dressing
In a bowl, combine sour cream, minced garlic, chopped dill, honey, lemon juice, salt, black pepper, and chili flakes. Mix well until smooth.
Toss the salad
Gently toss the cucumber and carrot ribbons with the dressing until evenly coated. Be careful not to break the ribbons.
Rest before serving
Let the salad rest for 5 minutes to allow the flavors to meld together.
Original recipe
Storage
Best served fresh. Ribbons soften over time.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.