Sometimes simple food is exactly what you need. This little salad of shredded carrots and cucumber has become my quiet hero on those afternoons when I want something crisp without turning on the stove. And the dill cucumber salad with mayo dressing? It ties everything together in a creamy but light way that still feels fresh and honest.
It began during a ridiculous heatwave in Bristol. Olive, my cat, was draped over the one cool patch of floor and I needed a side dish with absolutely no fuss. The grated carrots add a sweet, earthy note, the thin cucumber keeps everything cool, and the dressing brings it together without stealing the show. Actually, it feels like a small, summery hug.
It is vegan through and through, which sits right with my manifesto to cook kindly. I think of my grandmother in Totnes as I make it: “don’t waste good things, love.” That line lives here. So this salad is quick, clean, and somehow celebratory of the humble veg.
In a small bowl, whisk together ¼ cup mayonnaise, 2 tablespoons finely chopped fresh dill, 1 tablespoon white vinegar, 1 teaspoon lemon juice, ¼ teaspoon salt, ½ teaspoon sugar, and 1 tablespoon olive oil. Keep covered in the fridge until ready to use.
Use a mandoline to slice the cucumber thinly. Grate the carrots.
Place the sliced cucumbers and grated carrots into a large bowl and pour the prepared dressing over. Toss to coat.
Serve and enjoy!
Not much at all. A small bowl for the dressing, a whisk or a fork, a grater for the carrots and a large bowl for tossing. If you have a mandoline, it is the secret to those whisper thin cucumber rounds, but be careful. I have the tiny scar on my index finger to prove I once used it while worrying about the compost. No mandoline? Use a sharp knife for thin slices or a vegetable peeler for long ribbons.
Optional extras: a citrus juicer to get every drop of lemon and a plate or cling film to cover the dressing in the fridge. I usually avoid cling film where I can and press a plate on instead. So simple. So good.
Whisk the dressing until it is silky and even. That stops it separating and means every shred of carrot gets coated. Chill the dressing while you prep the veg. It firms up slightly and feels cooler on hot days, which keeps the salad lively rather than limp.
Grate the carrots fresh and slice the cucumber thinly. Fresh shreds release their sweetness; pre shredded ones can be a bit dry. Toss gently with clean hands to marry the dressing and veg. Let it sit for a minute before serving so the flavours calm and settle together.
Here I explain how to make a creamy dressing: whisk vegan mayonnaise with chopped dill, white vinegar, a splash of lemon, a little sugar, salt and a drizzle of olive oil until smooth. If you want to skip store bought, the FAQ below mentions a homemade option. And yes, it is a no cook side dish and perfect for days when you will not even touch the oven.
Herb laden: Add chopped mint or parsley to the dressing for extra brightness. Start small, a tablespoon at a time, especially if you are not used to strong herbs.
Nut creamy: Blend a handful of soaked cashews into the dressing for a richer texture. It makes the salad feel indulgent and gives a gentle protein boost but do not overblend or it can become pasty.
Spicy edge: Stir in a pinch of chili flakes or a little chopped jalapeno for a contrast to the cool veg. It wakes up the dish and plays nicely against the dill. However, keep heat modest so you do not mask the delicate crunch.
This is a quick and easy side salad that goes well with grilled tofu, tempeh or spooned over quinoa. The smoky char of something warm balances the fresh salad beautifully. For a picnic, pack it in a shallow container and add crusty bread on the side.
If you have extras and wonder what to do with english cucumbers, slice them into a jug of water for infused drinking water, or use them as dippers for hummus. They really do stretch a meal further.
Garnish with toasted sesame seeds or chopped chives for texture, or fold the salad into falafel wraps for a portable meal. For a more restrained plate, serve alongside cooked grains and a lemon wedge. I often make it on my zero oven day and it reliably perks up everything on the table.
How can I make this without a mandoline? Use a vegetable peeler for long ribbons or a sharp knife for thin rounds. The ribbons curl prettily and allow the dressing to cling. I once improvised with a peeler in a tiny Berlin flat and it turned out charm.
Is there a way to make it less sweet? Omit the half teaspoon of sugar or replace it with a touch more salt and lemon. Removing that sugar makes it more of a healthy summer salad, with the dill and lemon shining through.
Can I prepare this ahead for a party? Make the dressing up to a day ahead and chill it. Prep the veg a few hours before and toss just before serving to avoid sogginess. For longer storage keep components separate. This keeps the salad reliably crisp and makes hosting much calmer.
What if I am allergic to dill? Swap dill for basil or cilantro in the same amount. Basil gives a gentle Italian lift, cilantro brings a citrusy note. I once swapped dill for basil at a friend s request and it became a favourite.
How do I make my own vegan mayonnaise for this? If you want a vegan mayonnaise recipe, try blending aquafaba from a can of chickpeas with oil, mustard, vinegar and salt until thick. It whips up like a cloud and stops anything useful going to waste. I keep a jar in the fridge for sandwiches and extra dressings.
Ready in minutes, this simple Carrot Cucumber Salad is creamy, crispy, and so delicious. If you make this easy recipe, share a picture with us @cookmerecipes on Instagram — and don't forget to leave a comment below with your thoughts!
Delicious creamy dressing!
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