Description
Carrot & Cucumber Ribbon Salad with Fresh Herbs, Seeds & Lemon Dressing is a crisp, colourful salad made with delicate carrot and cucumber ribbons, fresh parsley and mint, and a crunchy mix of toasted seeds. A bright lemon dressing with honey, Dijon mustard, garlic, and cumin brings everything together for a fresh and flavourful side dish.
Ingredients
3 large carrots, peeled into thin ribbons
2 large cucumbers, sliced into thin ribbons
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, chopped
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp black sesame seeds
1/4 tsp salt
1/4 tsp black pepper
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1 small garlic clove, finely minced
1/2 tsp ground cumin
1/4 tsp salt
Freshly cracked black pepper, to taste
Instructions
1. Using a vegetable peeler, create long, thin ribbons from the carrots. Repeat with the cucumbers, stopping when you reach the seedy centre if the cucumber becomes too watery.
2. Finely chop the fresh parsley and mint. Add them to a large serving bowl together with the carrot and cucumber ribbons.
3. Place the sunflower seeds, sesame seeds, and black sesame seeds in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the heat and set aside to cool.
4. In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, ground cumin, salt, and black pepper until smooth and well combined.
5. Pour the lemon dressing over the carrot and cucumber ribbons. Gently toss until the vegetables and herbs are evenly coated.
6. Scatter the toasted sunflower seeds, sesame seeds, and black sesame seeds over the salad.
7. Allow the salad to rest for 5–10 minutes before serving. This gives the vegetables a chance to absorb the dressing while keeping their crisp texture.
8. Transfer the salad to a serving platter and finish with extra fresh herbs and a sprinkle of toasted seeds. Serve chilled or at room temperature.
Notes
Use a sharp vegetable peeler to create long, delicate ribbons.
Stop peeling the cucumber when you reach the seedy centre if it becomes too wet.
Toast the seeds gently over medium-low heat and stir frequently so they become fragrant without burning.
Dress the salad shortly before serving to help the carrot and cucumber ribbons retain their fresh, crisp texture.
Allow the salad to rest for 5–10 minutes so the flavours can develop without making the vegetables soggy.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean