Description
A crisp, refreshing salad made with shaved carrots, cool cucumbers, fresh herbs, and a bright citrus dressing that feels light, energizing, and satisfying.
Ingredients
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3 large carrots (about 450 g), peeled and shaved
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2 medium cucumbers (about 400 g), thinly sliced
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½ cup (20 g) fresh parsley, finely chopped
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¼ cup (10 g) fresh mint, finely chopped
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3 tablespoons (45 ml) fresh lemon juice
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2 tablespoons (30 ml) extra virgin olive oil
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1 tablespoon (15 ml) apple cider vinegar
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1 teaspoon (5 ml) honey or maple syrup
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¾ teaspoon (4 g) sea salt
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½ teaspoon (1 g) black pepper
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1 tablespoon (9 g) toasted sesame seeds
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Optional: ¼ small red onion (30 g), thinly sliced
Instructions
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Shave the carrots into ribbons and thinly slice the cucumbers.
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Add carrots, cucumbers, and optional onion to a large bowl.
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Whisk lemon juice, olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper in a small bowl.
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Pour dressing over vegetables and toss gently.
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Add parsley, mint, and sesame seeds. Toss again and adjust seasoning.
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Let rest for 5–10 minutes before serving.
Notes
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For extra crunch, add sunflower seeds or sliced almonds (2 tablespoons or 15 g).
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Store leftovers in an airtight container in the refrigerator for up to 24 hours.
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Best served slightly chilled for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes