Carrot and Cucumber Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp, refreshing salad combining shredded carrot and cucumber with a tangy lemon-tahini dressing, perfect as a Whole30 side or light meal. This whole30 (whole30, vegetarian) ready in about 15 minutes blends peeled and shredded large carrots, large, thinly sliced English cucumber, chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3 peeled and shredded large carrots, 1 large thinly sliced English cucumber, and 1/4 cup chopped fresh parsley.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, 2 tbsp water, 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth and creamy.
  3. Step 3: Drizzle 1 tbsp olive oil over the salad mixture, then pour the lemon-tahini dressing on top. Toss gently to coat all ingredients evenly.
  4. Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving. This salad is refreshing, tangy, and compliant with Whole30 guidelines.

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Frequently asked questions

How long does Carrot and Cucumber Salad with Lemon-Tahini Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Carrot and Cucumber Salad with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Carrot and Cucumber Salad with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot and Cucumber Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Carrot and Cucumber Salad with Lemon-Tahini Dressing whole30?

Yes — this recipe is tagged whole30, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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