Author Notes
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
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Ingredients
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1 pound
(453g) carrots julienned (matchstick size), or thinly sliced on Mandoline
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1/4 cup
(60g) Rice Wine Vinegar (optional White or Red Wine Vinegar)
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1 teaspoon
Sugar or Honey
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1/2 teaspoon
Salt
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1/4 teaspoon
Dill, dried (1/2 tsp. fresh)
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Pinch
Mint, dried OPTIONAL
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1/4
Sweet Onion, OPTIONAL, thinly sliced on Mandoline
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1/8 cup
(20g) Dried Cranberries OPTIONAL
Directions
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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.
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Combine dressing ingredients and add to cucumbers. A optional pinch of mint gives it a slight Mediterranean flavor.
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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.
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Serve cool, keep cool.
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