Description
A refreshing salad made with thinly sliced carrots and cucumber, dressed with a light vinaigrette.
Ingredients
Scale
- 2 large carrots, peeled
- 1 large cucumber, washed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup (or honey for non-vegan option)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Use a vegetable peeler or mandoline to slice carrots and cucumber into thin ribbon-like strips.
- Place the vegetable ribbons in a large mixing bowl.
- In a small bowl, whisk olive oil, lemon juice, maple syrup, salt, and black pepper.
- Pour the dressing over the vegetables.
- Toss gently until evenly coated.
- Sprinkle chopped parsley on top before serving.
Notes
- This salad is best served fresh.
- Adjust the sweetness of the dressing to your preference.
- Great as a side dish or a light meal.
- Prep Time: 15 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg