Creamy Cucumber and Carrot Salad with Dill and Sesame
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
Optional Chill Time: 15–20 minutes
Ingredients
- 2 medium English cucumbers, thinly sliced
- 2 medium carrots, peeled and coarsely shredded
- ½ small red onion, thinly sliced
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh dill, divided
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon mixed black and white sesame seeds, divided
Instructions
- Prepare the cucumbers.
Wash the cucumbers under cool running water and dry thoroughly. Trim the ends, then slice into even rounds approximately â…› inch thick. Leave the skins on for color and texture. Spread the slices on a clean kitchen towel or paper towels and gently pat dry. Removing surface moisture helps the creamy dressing cling to the vegetables. - Prepare the carrots.
Peel the carrots and trim their ends. Coarsely shred them using the large holes of a box grater. Alternatively, cut them into thin matchsticks for a slightly crunchier salad. Avoid finely grating them into a wet pulp, which can make the dressing watery and reduce the contrast between the vegetables. - Slice the red onion.
Cut the onion into very thin strips so its flavor spreads evenly through the salad. For a milder taste, soak the sliced onion in cold water for 10 minutes while preparing the other ingredients. Drain well and pat completely dry before adding it to the bowl. - Mix the dressing.
In a large mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth and evenly blended. The dressing should be thick enough to coat a cucumber slice but loose enough to toss easily through the vegetables. - Add the fresh dill.
Reserve a small pinch of chopped dill for garnish and stir the remainder into the dressing. Taste using a cucumber slice rather than tasting the dressing alone. This gives you a better idea of how the finished salad will taste. Add a little more salt or pepper if needed. - Combine the vegetables.
Add the cucumber slices, shredded carrots, and red onion to the dressing. Using two large spoons or a flexible spatula, toss gently until everything is evenly coated. Lift the vegetables from the bottom of the bowl as you mix so the dressing reaches all the layers without crushing the cucumber slices. - Add the sesame seeds.
Fold half the sesame seeds into the salad, distributing them throughout the vegetables. Keep the remaining seeds aside for garnish. The combination of black and white sesame seeds adds contrast, a subtle nutty flavor, and a little texture without overpowering the fresh dill. - Chill, garnish, and serve.
Serve immediately for the crispest texture, or cover and refrigerate for 15–20 minutes. Stir gently before transferring to a serving bowl. Sprinkle with the reserved dill and sesame seeds. Taste once more before serving, as the vegetables can soften the seasoning after they release a little moisture.
Description
This creamy cucumber and carrot salad combines crisp vegetables with a tangy yogurt dressing, fresh dill, and sesame seeds. The cucumbers provide a refreshing crunch, while the carrots add sweetness and bright color. Thin slices of red onion bring a gentle bite that balances the creamy dressing.
Greek yogurt gives the dressing body and tang, while a smaller amount of mayonnaise rounds out the flavor. Lemon juice and Dijon mustard keep it lively, and garlic powder adds savory depth without the sharpness of raw garlic.
Because there is no cooking involved, this salad is convenient for lunches, quick dinners, and casual gatherings. Serve it with grilled chicken, baked fish, burgers, falafel, or warm pita bread. It also works well alongside roasted potatoes or a simple rice dish.
Tips
- Choose firm cucumbers. English cucumbers have thin skins and relatively small seeds, making them convenient for this recipe. Persian cucumbers also work well; use approximately the same total volume of slices.
- Control excess moisture. If using large garden cucumbers, halve them lengthwise and scoop out the soft seed centers before slicing. Dry all washed vegetables thoroughly, especially onion that has been soaked in water.
- Use thick yogurt. Plain strained Greek yogurt produces a dressing that holds onto the vegetables. Regular yogurt can work, but it usually creates a thinner coating.
- Adjust the creaminess. For a tangier version, replace the mayonnaise with an equal amount of Greek yogurt. The result will have a different flavor and may taste less rich, so adjust the seasoning afterward.
- Add acidity carefully. Start with the listed lemon juice. If you prefer a sharper dressing, add more in small amounts after tossing. Too much liquid can dilute the dressing.
- Prepare ahead thoughtfully. Slice the vegetables and mix the dressing separately. Refrigerate both in covered containers, then combine shortly before serving to preserve the cucumber’s crunch.
Recipe Notes and Variations
Fresh dill gives this salad its distinctive flavor. If fresh dill is unavailable, start with 2 teaspoons dried dill and allow the dressing to stand for several minutes before tasting. Dried herbs are more concentrated, so avoid substituting tablespoon for tablespoon.
For gentle heat, add a pinch of chili flakes or a little finely chopped fresh chili. Chopped parsley or chives can replace part of the dill for a different herb flavor.
You can also add thinly sliced radishes or chopped bell pepper for extra crunch. Keep additions modest so there is enough dressing to coat everything. If adding feta cheese, reduce the initial salt and taste after mixing.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It tastes best on the day it is made because sliced cucumbers gradually release water and soften.
Before serving leftovers, gently stir to redistribute the dressing. If liquid has collected at the bottom, carefully spoon off the excess. Avoid adding more lemon juice until you have tasted the salad.
For advance preparation, refrigerate the dressing and vegetables separately for up to a day before combining. Freezing is not recommended because thawed cucumbers lose their crisp texture and the creamy dressing may separate.
Estimated Nutritional Information
Per serving, based on four servings and using plain nonfat Greek yogurt with regular mayonnaise:
- Calories: Approximately 175
- Protein: 4 g
- Carbohydrates: 13 g
- Fat: 13 g
- Fiber: 3 g
Values vary with the size of the vegetables and the brands of yogurt and mayonnaise used. Optional additions are not included.
Benefits
This salad offers a simple way to include several vegetables in one meal. Carrots contribute beta-carotene, which the body can convert into vitamin A, while the vegetables provide fiber. Greek yogurt adds a modest amount of protein.
Its combination of creamy dressing, fresh herbs, and crunchy vegetables makes it a versatile side dish. Pair it with a protein source and a more substantial accompaniment when serving it as part of a complete meal.
Q&A
Can I leave out the mayonnaise?
Yes. Replace it with extra Greek yogurt, then adjust the lemon juice and seasoning to suit the tangier dressing.
Can I use bottled lemon juice?
Yes, although fresh lemon juice generally gives a brighter flavor. Begin with a little less and adjust to taste.
Are sesame seeds necessary?
No. You can omit them and finish with extra chopped dill or chives instead.
Why did my salad become watery?
Cucumbers naturally release moisture after slicing and seasoning. Dry the vegetables thoroughly and combine them with the dressing shortly before serving.
Can this salad be a main course?
Yes. Add chickpeas, cooked chicken, or another protein, and serve with pita bread for a more substantial meal.
