This is my Mother's and Grandmother's recipe for a simple side salad. Noted optional ingredients have been added for family member preferences. There's nothing like it on a warm summer evening straight from the refrigerator or plated on top of ice to keep it cool. —Buzzwami
(453g) carrots julienned (matchstick size), or thinly sliced on Mandoline
(60g) Rice Wine Vinegar (optional White or Red Wine Vinegar)
Sugar or Honey
Dill, dried (1/2 tsp. fresh)
Mint, dried OPTIONAL
Sweet Onion, OPTIONAL, thinly sliced on Mandoline
(20g) Dried Cranberries OPTIONAL
In This Recipe
Peel carrots and julienne into matchstick size pieces, put in bowl. If you like the tang of onion or the sweetness of dried cranberries, add to carrots.
Combine dressing ingredients and add to cucumbers. A optional pinch of mint gives it a slight Mediterranean flavor.
Refrigerate for at least an hour. Stir periodically. The longer it sits the more the salt will pull the water from the carrots and soften them, day ahead is okay.