Recipe

Carrot cucumber salad with honey vinaigrette

An aerial view shows a small bowl of carrot cucumber salad on top of a weathered, wooden tabletop. Orange and rainbow carrots and a small jar of salad dressing are also visible.

Total time:

12 to 15 minutes

Yield:

2 to 4 servings

Enjoy this fresh, rainbow-coloured salad as a healthy snack or side dish.

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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!