Why You’ll Love This Recipe
- Quick and Easy: With minimal preparation time, this salad is perfect for busy days.
- Fresh Ingredients: The combination of vegetables provides a refreshing and healthy option.
- Balanced Flavors: The honey-mayo dressing adds a delightful sweetness that complements the savory vegetables.
- Versatile Side Dish: Pairs well with a variety of main courses, making it suitable for any occasion.
Ingredients
- 3 mini cucumbers, thinly sliced
- 1 small carrot, peeled and diced
- 1 tomato, diced
- 1/4 small red onion, thinly sliced
- 1 tablespoon vinegar (white or apple cider)
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 2 hard-boiled eggs, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Vegetables:
- Wash the mini cucumbers and slice them thinly.
- Peel and dice the carrot into small pieces.
- Dice the tomato, removing excess liquid to prevent sogginess.
- Thinly slice the red onion for a milder flavor.
- Mix the Dressing:
- In a bowl, combine the vinegar, mayonnaise, and honey. Whisk until smooth and creamy.
- Combine Ingredients:
- In a larger bowl, mix the cucumbers, carrots, tomatoes, and red onion.
- Pour the dressing over the vegetables and toss gently to ensure even coating.
- Add the Eggs:
- Gently fold in the chopped hard-boiled eggs to avoid crushing them.
- Chill:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve:
- Before serving, toss the salad gently to blend the flavors again. Adjust seasoning if necessary. Serve chilled.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Chilling Time: 30 minutes
Variations
- Add Fresh Herbs: Incorporate fresh dill or parsley for an extra layer of flavor.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.
- Alternative Vegetables: Include bell peppers or radishes to add more crunch and color.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Note: This salad is best enjoyed fresh. If storing, add the hard-boiled eggs just before serving to maintain their texture.
FAQs
1. Can I prepare this salad in advance?
Yes, you can prepare the vegetables and dressing ahead of time. Combine them just before serving to maintain freshness.
2. What type of vinegar works best for the dressing?
Both white vinegar and apple cider vinegar work well, offering a subtle tanginess to the dressing.
3. Can I use regular cucumbers instead of mini cucumbers?
Yes, regular cucumbers can be used. If they have thick skins or large seeds, consider peeling and seeding them for better texture.
4. Is there a substitute for mayonnaise in the dressing?
You can substitute mayonnaise with Greek yogurt for a tangier flavor and a healthier option.
5. How can I make this salad vegan?
Replace mayonnaise with a vegan mayo alternative and omit the hard-boiled eggs.
6. What can I serve alongside this salad?
This salad pairs well with grilled meats, sandwiches, or as a side to pasta dishes.
7. How do I prevent the salad from becoming watery?
Remove excess liquid from diced tomatoes and consider lightly salting the cucumbers to draw out moisture before assembling the salad.
8. Can I add cheese to this salad?
Yes, adding crumbled feta or shredded cheddar can enhance the flavor profile.
9. How long can this salad sit out at room temperature?
It’s best to keep the salad refrigerated and only leave it at room temperature for up to 2 hours to ensure freshness and food safety.
10. Can I use a different sweetener instead of honey?
Agave syrup or maple syrup can be used as alternatives to honey in the dressing.
Conclusion
This cucumber and honey-mayo salad is a delightful blend of fresh vegetables and a creamy, sweet dressing. Its simplicity and versatility make it a go-to recipe for any occasion, offering a refreshing accompaniment to your meals. Enjoy the balance of flavors and the ease of preparation that this salad brings to your table
Cucumber and Honey-Mayo Salad
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy a refreshing cucumber and honey-mayo salad that combines fresh cucumbers, carrots, tomatoes, and red onion with a creamy honey-mayo dressing. Perfect for light lunches or as a versatile side dish.
Ingredients
- 3 mini cucumbers, thinly sliced
- 1 small carrot, peeled and diced
- 1 tomato, diced (remove excess liquid)
- 1/4 small red onion, thinly sliced
- 1 tbsp vinegar (white or apple cider)
- 4 tbsp mayonnaise
- 1 tbsp honey
- 2 hard-boiled eggs, chopped
Instructions
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- repare Vegetables: Wash, peel, and dice cucumbers, carrot, and tomato. Slice the red onion thinly.
- Make Dressing: In a bowl, whisk vinegar, mayonnaise, and honey until smooth.
- Combine Ingredients: Toss vegetables with dressing until coated.
- Add Eggs: Gently fold in chopped hard-boiled eggs.
- Chill: Cover and refrigerate for 30 minutes to meld flavors.
- Serve: Toss before serving and adjust seasoning if needed. Serve chilled.
Notes
- For added flavor, include fresh herbs like dill or parsley.
- Avoid sogginess by removing excess liquid from tomatoes and salting cucumbers lightly.
- Store in an airtight container in the refrigerator for up to 2 days, but add eggs before serving to maintain texture.
- Prep Time: 10 minutes
- Category: salad
- Method: : Chilled Preparation
- Cuisine: American
