Chef Michael Smith Cucumber and Carrot Salad Recipe

Welcome to my kitchen! I’m Chef Michael Smith, and today I’m sharing my recipe for a refreshing and healthy cucumber and carrot salad. This dish is perfect for those warm summer days when you want something light and refreshing, yet still satisfying.

As a chef, I always strive to create dishes that not only taste great but also provide a balance of nutrients. This cucumber and carrot salad is loaded with fresh vegetables and dressed with a tangy vinaigrette that’s made with extra virgin olive oil, cider vinegar, and a touch of honey and Tabasco sauce. The result is a deliciously crunchy and flavorful salad that’s perfect for any occasion.

Whether you’re looking for a quick and easy side dish for your next barbecue or a simple lunch to take to work, this cucumber and carrot salad is sure to be a hit. So let’s get started and make a salad that will have your taste buds dancing!

Why You’ll Love This Recipe

Chef Michael Smith Cucumber and Carrot Salad
Chef Michael Smith Cucumber and Carrot Salad

Are you tired of the same old boring salads? Look no further than Chef Michael Smith’s Cucumber and Carrot Salad recipe! This salad is the perfect combination of refreshing and flavorful, making it an ideal side dish for any meal.

Not only is this recipe delicious, but it’s also incredibly easy to make. With only a handful of ingredients, you can whip up this salad in a matter of minutes. All you need to do is thinly slice the cucumber and carrots, place them in a bowl, add the vinegar, olive oil, honey, Tabasco sauce, and seasonings, and toss well. It’s as simple as that!

But the best part? This salad is incredibly versatile. You can serve it alongside a variety of dishes – from grilled meats to rice paper rolls to a classic potato salad. It’s also a great option for a healthy lunch or dinner. With fresh vegetables and a light dressing, this salad is both delicious and nutritious.

So why should you love this recipe? Because it’s easy to make, versatile, and delicious. It’s the perfect addition to any meal or as a standalone dish. Give it a try and see for yourself why Chef Michael Smith’s Cucumber and Carrot Salad has become a staple in my kitchen!

Ingredient List

Here are the ingredients you’ll need to make Chef Michael Smith’s refreshing cucumber and carrot salad:

For the Salad:

  • 2 medium carrots, peeled and sliced thin
  • 1 large cucumber, thinly sliced
  • 3 tablespoons of cider vinegar
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of Tabasco sauce
  • Salt, to taste

For the Dressing:

  • 1/4 cup of extra-virgin olive oil
  • 2 tablespoons of cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon of finely minced fresh dill
  • 1/2 teaspoon of honey
  • Salt, to taste

This recipe requires fresh vegetables, so make sure to get the best cucumber and carrot you can find. You may also add other vegetables like Asian cucumber, carrot, lettuce, or tomato onion, depending on your preference. The salad dressing is what makes this dish so special, and it’s easy to make with ingredients commonly found in any pantry.

The Recipe How-To

Now that you have all the ingredients ready, it’s time to put them all together! Here is how to make Chef Michael Smith’s cucumber and carrot salad:

Step 1: Prepare the vegetables

  • Carrots: Peel and thinly slice them. Place them in a bowl.
  • Cucumber: Cut off the ends, slice thinly, and add to the same bowl as the carrots.

Step 2: Make the dressing

In a small bowl, mix 3 tablespoons of cider vinegar, 3 tablespoons of extra virgin olive oil, 1 tablespoon of honey, and a few dashes of Tabasco sauce. Season with salt and mix well.

Step 3: Combine and Toss

Pour the dressing over the cucumber and carrot mixture. Toss well until the vegetables are coated evenly.

Step 4: Add Final Touches

  • Fresh Dill: Add 1/4 cup chopped fresh dill to the salad and toss again.
  • Lemon Juice: Squeeze 1/2 a lemon over the salad and mix well.

Step 5: Serve

Place the salad on a plate and garnish with a few sprigs of fresh dill. Enjoy your Chef Michael Smith cucumber and carrot salad!

This salad is perfect for a healthy meal or as a side dish for dinner. It’s also great for summer picnics and potlucks. The combination of fresh vegetables and flavorful dressing is sure to please your taste buds!

Substitutions and Variations

One of the best things about this Chef Michael Smith Cucumber and Carrot Salad Recipe is that it’s so versatile. You can easily swap out ingredients to make it your own or adjust it to suit your taste preferences. Here are some substitutions and variations that you can try:

– Vegetables: If you don’t have cucumber or carrots on hand, you can use other fresh vegetables instead. Try thinly sliced bell peppers, radishes, or even jicama for a crunchy twist.

– Dressing: While the olive oil, cider vinegar, honey, and Tabasco sauce dressing is delicious, you can switch it up by using other types of vinegar, such as red wine vinegar or balsamic vinegar. You can also add a squeeze of fresh lemon juice for some extra tang.

– Herbs: This recipe calls for fresh dill, but you can use other herbs that you like, such as parsley, cilantro, or basil. You can also add some chopped green onion or minced garlic for an extra kick.

– Spiciness: If you’re not a fan of spicy food, you can skip the Tabasco sauce altogether or reduce the amount. On the other hand, if you love heat, you can add more or use a different hot sauce.

– Creaminess: If you want to make this salad a bit creamier, you can add a dollop of sour cream or Greek yogurt to the dressing. You can also sprinkle some crumbled feta or goat cheese on top for added richness.

– Serving: This salad works well as a side dish or a light lunch, but you can also turn it into a full meal by adding some protein. Grilled chicken, shrimp, or tofu would all be great additions. You can also wrap this salad in a rice paper roll or stuff it into a pita pocket for a portable snack.

Overall, don’t be afraid to experiment with this recipe and make it your own. Use what you have on hand and have fun with the flavors. The possibilities are endless!

Serving and Pairing

This cucumber and carrot salad is a refreshing and crisp side dish that pairs well with many different main courses. The salad is light and healthy, making it a perfect addition to any meal. It’s also versatile enough to be served in a variety of ways.

If you’re looking for a light lunch, serve this salad on a bed of mixed greens with some grilled chicken or shrimp. The combination of the cool and fresh vegetables with the warm protein makes for a delicious and satisfying meal.

For a more substantial dinner, pair this salad with some grilled steak or salmon. The flavors of the cucumber and carrot complement the rich and savory taste of the meat.

This salad is also a great addition to a potluck or picnic. It’s easy to transport and can be served at room temperature, making it a convenient and crowd-pleasing option.

If you’re feeling creative, try adding this salad to rice paper rolls or using it as a topping for a carrot and lettuce salad. The possibilities are endless with this versatile dish.

No matter how you choose to serve it, this cucumber and carrot salad is sure to impress. Its vibrant colors and fresh flavors make it a beautiful and delicious addition to any meal.

Make-Ahead, Storing and Reheating

One of the best things about this cucumber and carrot salad recipe is that it can be made ahead of time and stored for later use. This is perfect for busy weeknights or when preparing for a gathering or potluck.

To make ahead of time, simply prepare the salad as instructed and store it in an airtight container in the refrigerator. The vegetables will marinate in the dressing and become even more flavorful. The salad can be stored for up to 3 days.

When it comes to reheating, this salad is best served cold, so there’s no need to reheat it. However, if you prefer it at room temperature, simply take it out of the refrigerator and let it sit for a few minutes before serving.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making for an even tastier leftover salad.

Overall, this cucumber and carrot salad is perfect for those who are looking for a healthy and delicious make-ahead option. It’s also a great way to use up any leftover vegetables you have in your fridge. Give it a try and see how easy and delicious it is to make!

Tips for Perfect Results

As a chef, I know that every recipe has its nuances and tricks to achieve the best results. Here are some tips to make sure your Chef Michael Smith Cucumber and Carrot Salad turns out perfectly.

1. Use fresh ingredients.

The key to a great salad is fresh, crisp vegetables. Make sure you use the freshest cucumbers and carrots you can find. Look for vegetables that are firm, without any soft spots or blemishes.

2. Slice the vegetables thinly.

To get the perfect texture, slice the cucumber and carrots as thinly as possible. This will allow the dressing to permeate every slice, ensuring that each bite is full of flavor.

3. Salt the vegetables.

Before adding the dressing, sprinkle the sliced vegetables with salt and let them sit for a few minutes. This will draw out any excess moisture and help the vegetables to absorb the dressing more effectively.

4. Use a high-quality extra virgin olive oil.

The dressing for this salad is simple, but the quality of the ingredients makes all the difference. Use a high-quality extra virgin olive oil for the best flavor.

5. Adjust the seasoning to your taste.

The recipe calls for Tabasco sauce and honey, but you can adjust the amount of each to suit your taste. If you like a spicier salad, add more Tabasco. If you prefer a sweeter salad, add more honey.

6. Add fresh herbs.

Chopped fresh dill is the perfect addition to this salad, but you can experiment with other herbs as well. Try adding some chopped parsley, basil, or cilantro for a different flavor profile.

7. Let the salad sit for a few minutes before serving.

Once you’ve dressed the salad, let it sit for a few minutes to allow the flavors to meld together. This will give you a more cohesive and flavorful dish.

By following these tips, you can create a delicious and healthy Chef Michael Smith Cucumber and Carrot Salad that is perfect for any occasion.


Before we wrap up this recipe article, let’s go over some frequently asked questions about Chef Michael Smith’s cucumber and carrot salad recipe. These questions will help address any concerns that may arise during the preparation of the salad and provide some additional tips for perfect results. So, let’s dive in!

How do you keep cucumber salad from getting soggy?

When preparing cucumbers for a salad, it’s important to draw out the excess moisture to prevent a watery mess. One effective method is through the process of osmosis, which can be achieved by adding salt to the sliced cucumbers. Essentially, the salt creates a concentration gradient that causes the water to move out of the cucumber and into the surrounding salt solution. This results in a slightly drier cucumber that won’t compromise the texture and flavor of your salad.

How do you thicken cucumber salad?

When preparing a cucumber salad with a creamy dressing, it is possible that the consistency may turn out too thin. In such cases, a simple fix is to add a little more yogurt or sour cream to thicken it up. This adjustment can elevate the overall taste and texture of the salad.

What is carrot salad made of?

To whip up a delicious carrot salad, you’ll need a handful of ingredients. These include mayonnaise, honey, apple cider vinegar, sea salt, black pepper, carrots, and raisins. Get ready to mix and match these flavors to create a mouthwatering dish that’s perfect for any occasion.

Bottom Line

In conclusion, this Chef Michael Smith Cucumber and Carrot Salad recipe is a must-try for anyone who loves fresh and healthy salads. The combination of crunchy cucumber and sweet carrots, tossed in a tangy and slightly spicy dressing, is both refreshing and satisfying. With just a few ingredients and simple steps, this recipe is easy to make and perfect for any occasion, whether it’s a quick weekday lunch or a summer barbecue.

Moreover, this recipe is versatile and can be easily customized to your taste preferences. You can add more or less of any ingredient, or even substitute them with your favorite fresh vegetables. The dressing can also be adjusted by adding more or less honey, Tabasco sauce, or vinegar, depending on how sweet or spicy you like it.

Finally, this recipe is not only delicious but also nutritious, as it is packed with vitamins, fiber, and healthy fats. You can enjoy it guilt-free and feel good about giving your body the nutrients it needs. So, why not give this Chef Michael Smith Cucumber and Carrot Salad recipe a try today? Trust me, your taste buds will thank you!

Chef Michael Smith Cucumber and Carrot Salad Recipe

This is a great recipe that came from my favourite cooking show, Chef at home. So simple and delisious. Soothing for the soul and body.

  • 1 cucumber
  • 2 carrots, peeled
  • 1 tablespoon cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 dash Tabasco sauce or 1 dash hot sauce
  • 1 pinch salt
  1. Thinly slice cucumber and carrots. Place in a bowl and add vinegar, olive oil, honey, Tabasco sauce and season with salt. Toss well.
Side Dish
< 15 Mins, Easy, Healthy, Inexpensive, Low Cholesterol, Low Protein, Vegetable

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