Shaved Cucumber Carrot Dill (Printable)
Crisp cucumber and carrot ribbons with lemon-dill dressing and crunchy sunflower seeds - light, bright, 15 minutes.
# What You’ll Need:
→ Vegetables
01 - 2 large cucumbers
02 - 3 medium carrots
→ Fresh Herbs
03 - 3 tablespoons fresh dill, finely chopped
→ Dressing
04 - 3 tablespoons extra-virgin olive oil
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon maple syrup or honey
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Toppings
10 - 1/3 cup raw sunflower seeds
11 - 2 tablespoons finely chopped fresh parsley (optional)
# How-To Steps:
01 - Wash and trim cucumbers and carrots. Using a vegetable peeler or mandoline, shave both vegetables lengthwise into thin ribbons.
02 - Place the shaved cucumber and carrot ribbons in a large mixing bowl.
03 - In a small bowl, thoroughly whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, sea salt, and black pepper until well emulsified.
04 - Drizzle the dressing over the shaved vegetables. Add the chopped dill and gently toss until all ribbons are evenly coated.
05 - Transfer to individual serving bowls. Scatter sunflower seeds and, if using, chopped parsley on top. Serve immediately for best texture.
# Expert Advice:
01 -
- This salad tastes fresher than anything you could pull from the fridge, and the secret is how quickly those veggies absorb lemony dressing.
- It impressed my pickiest friend, who said it reminded her of picnics in the sun—even when we were really just eating at my kitchen table.
02 -
- If you let the salad sit too long after tossing, the veggies will soften and lose their crunch.
- Toasting sunflower seeds briefly in a dry pan amps up their flavor and adds a new dimension of nuttiness.
03 -
- Use English or Persian cucumbers for thinner skins so you don’t need to peel them first.
- A microplane is perfect for making a fluffy lemon zest topping if you want extra brightness.