Tangy Cucumber Carrot (Print Version)
Cucumber and carrot mixed up with fresh herbs and a lively lemon kick. Super easy, crisp, and just the right kind of tangy.
# Ingredients:
→ Main Vegetables
01 -
Finely chop 60 ml red onion
02 -
2 tablespoons chopped fresh parsley
03 -
Slice 1 English cucumber super thin
04 -
Julienne 2 big carrots
→ Dressing
05 -
Black pepper to your liking
06 -
Splash in salt as you like
07 -
1 teaspoon honey or a bit of maple syrup
08 -
2 tablespoons lemon juice
09 -
2 tablespoons olive oil
# Steps:
01 -
Taste it. Boost the salt or pepper if you want. Eat right away, or pop it in the fridge for half an hour for bigger flavor.
02 -
After pouring that dressing on your veggies, get in there with your hands or a spoon and toss it all around delicately so everything's covered.
03 -
Grab a small bowl and whisk together olive oil, lemon juice, honey (or maple syrup), salt, and pepper till everything's combined and looks creamy.
04 -
Throw the chopped parsley, sliced cucumber, julienned carrots, and finely diced onion into a big bowl. Mix them up.
# Notes:
01 -
Want everything even? A mandolin really helps for slicing up carrots and cucumber. Letting the mix chill makes it extra crisp.