Carrot and Cucumber Salad Recipe
Description
A simple and delicious Carrot and Cucumber Salad tossed in a tangy mustard vinaigrette and fresh herbs.
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Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon sugar or honey
- Kosher salt and freshly ground black pepper, to taste
- 5 Persian cucumbers*
- 3 large carrots
- ¼ cup chopped basil, parsley or cilantro
Instructions
- In a large mixing bowl, whisk together olive oil, vinegar, whole grain mustard, Dijon, and sugar. Season to taste with salt and pepper and set aside.
- Using a mandoline or sharp chefs knife, thinly slice cucumbers and carrots. Add to bowl with vinaigrette and toss to combine.
- Add herb and toss to combine; season with salt and pepper and serve.
Equipment
Notes
Persian cucumbers are also sold labeled as mini cucumbers. They have a nice crisp, crunchy texture. You can substitute with one English cucumber.
For the best results, be sure to very thinly slice the carrots. If they are cut too think they’ll overpower the cucumbers.
A mandoline is the quickest and easiest way to thinly slice a lot of vegetables. If you don’t have a mandoline, you can also use the slicing attachment on a food processor. Or just use a Chefs knife.
Herbs: what herb you use totally depends on what you like, have on hand and what is in season. In the spring I like to use cilantro or chives, in the summer I like to use basil, and in fall and winter I like to use parsley with just a bit of thyme or oregano thrown in.
Nutrition
Serving: 1/6 recipeCalories: 90kcalCarbohydrates: 11gProtein: 0.5gFat: 4gSodium: 249mgFiber: 4gSugar: 3g
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