Crunchy Cucumber, Carrot, and Celery Salad
A vibrant and fresh salad that combines crisp cucumbers, sweet carrots, and crunchy celery, dressed in a zesty dressing with fresh parsley for a delightful experience.
Ingredients
Vegetables
- 1 large English cucumber, sliced into thin half-moons Use fresh cucumber for the best crunch.
- 2 medium carrots, peeled and julienned or shredded Fresh carrots add sweetness.
- 2 stalks celery, thinly sliced Crisp celery complements the other vegetables.
- 1/4 medium red onion, thinly sliced Adjust quantity based on taste preference.
- 2 tablespoons fresh parsley, finely chopped Adds a fresh herb flavor.
Dressing
- 2 tablespoons lemon juice, freshly squeezed Use freshly squeezed for best taste.
- 1 tablespoon olive oil Extra virgin olive oil adds flavor.
- 1 teaspoon Dijon mustard Adds a zesty kick.
- Salt to taste Salt and pepper Adjust based on preference.
- 1 teaspoon maple syrup or honey (optional) Adds subtle sweetness.
Instructions
Preparation
- Start by slicing your cucumber into thin half-moons.
- Peel the carrots and julienne or shred them.
- Thinly slice the celery stalks and red onion.
Mixing
- In a large mixing bowl, combine the sliced cucumber, julienned carrots, sliced celery, and thinly sliced red onion.
- Gently toss them together using your hands or salad tongs.
Dressing Preparation
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper.
- Add maple syrup or honey if desired, and whisk until emulsified.
Combining
- Pour the dressing over the vegetable mixture.
- Toss gently until all vegetables are evenly coated.
Garnishing
- Sprinkle the chopped parsley on top and mix gently again.
Serving
- Allow the salad to sit for 5-10 minutes before serving for better flavor melding.
- Serve chilled or at room temperature.
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Notes
Store any leftovers in an airtight container in the refrigerator for 1-2 days. Keep dressing separate until serving to maintain crunch.