Description
A refreshing and healthy salad made with vibrant carrot ribbons, cucumber, and fresh herbs, perfect for a light meal or side dish.
Ingredients
Scale
- 4 large carrots, peeled
- 1 small cucumber, seeded and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons toasted sunflower seeds or pumpkin seeds
Instructions
- Use a vegetable peeler to shave the carrots lengthwise into thin ribbons and place them in a large mixing bowl.
- Add the thinly sliced cucumber to the bowl with the carrot ribbons.
- In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the carrot and cucumber mixture and toss gently to coat evenly.
- Fold in the chopped parsley and mint until evenly distributed.
- Sprinkle toasted sunflower seeds or pumpkin seeds over the salad just before serving.
- Serve immediately or refrigerate for up to 1 hour to allow flavors to develop.
Notes
For best results, keep the dressing separate until ready to serve to maintain the salad’s crunchiness. You can use a mandoline slicer for even ribbons.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot salad, healthy salad, raw salad, vegetarian recipes, easy salads