Carrot cucumber salad with honey vinaigrette
Share :
Ingredients
For the salad:
- 4 to 5 “rainbow” coloured carrots
- Half of a cucumber
- About a quarter of a small, red onion
For the vinaigrette:
- 2 tbsp (30 mL) extra-virgin olive oil (light taste)
- 2 tbsp (30 mL) honey
- 1 tbsp (15 mL) apple cider vinegar
- 1 tsp (5 mL) Dijon mustard
- 1/8 tsp (0.5 mL) garlic powder
- Dash of salt and pepper
Preparation
- Wash and peel your carrots.
- Cut carrots in half, then use a julienne peeler to slice them.
- Add the carrots to a medium-sized bowl.
- Wash the cucumbers, thinly slice them, then add them to the bowl.
- Thinly slice the red onion and place in the salad bowl.
- Toss to combine.
- To make the vinaigrette, add all of the ingredients to a small mason jar. Tighten the lid, then shake until fully blended.
- Pour the vinaigrette over the carrot salad and stir until evenly coated.
- Serve immediately, or chill before serving to allow the flavours to blend together.
Notes
The salad will keep well in an airtight container in the refrigerator for up to three days.
Did you know…
What does it mean to julienne a vegetable? It simply means to cut your vegetables in short, thin strips. A julienne peeler is a time-saving kitchen tool!
Related recipes
Green goddess dressing
Chock full of summery herbs, this versatile dressing can be drizzled over your favourite salad or fish, or used as a dip with vegetables and pita chips!
Soft pretzel bites
Perfect for a party, these soft pretzel bites are easy to make. Served with our delicious honey mustard sauce, they’re sure to be a crowd pleaser!
Warm fiesta corn dip
Enjoy the taste of sweet corn in this delicious, warm dip! Perfect as an appetizer, for a Mexican feast, or a game night — it’s sure to be a crowd pleaser!