Crunchy Cucumber, Carrot, and Celery Salad
A vibrant and refreshing salad made with crisp cucumbers, tender carrots, and crunchy celery, dressed with a zesty homemade vinaigrette.
Ingredients
Fresh Vegetables
- 1 large English cucumber, sliced into thin half-moons Look for firm and blemish-free cucumbers.
- 2 medium carrots, peeled and julienned or shredded Fresh and vibrant carrots enhance the color and flavor.
- 2 stalks celery, thinly sliced Ensure even cuts for consistent crunch.
- 1/4 red onion, thinly sliced Provides a tangy flavor.
- 2 tablespoons fresh parsley, finely chopped For garnish and added flavor.
Dressing
- 2 tablespoons lemon juice, freshly squeezed Fresh lemon juice is key for brightness.
- 1 tablespoon olive oil Use extra virgin for best flavor.
- 1 teaspoon Dijon mustard Adds depth to the dressing.
- Salt and pepper, to taste Adjust seasoning as desired.
- 1 teaspoon maple syrup or honey Optional for subtle sweetness.
Instructions
Preparation
- Slice the cucumber into thin half-moons and set aside.
- Peel and julienne or shred the carrots.
- Thinly slice the celery stalks.
- Thinly slice the red onion.
Mixing Salad
- In a large mixing bowl, combine the cucumber, carrots, celery, and red onion. Toss gently.
Making the Dressing
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper. Add maple syrup or honey if desired.
Combining Salad and Dressing
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Garnish with chopped parsley.
Resting
- Let the salad sit for 5 to 10 minutes before serving to allow flavors to meld.
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Notes
Store the salad and dressing separately if having leftovers to maintain crispness. Best consumed fresh, but can be stored in the refrigerator for 2 to 3 days.