Cucumber & Carrot Salad

This Asian-infused salad is a light, refreshing, welcome addition to any meal. I love serving it alongside salmon, but it would go great with a number of main dishes. It comes together in minutes thanks to two handy kitchen tools. Here they are:

The OXO Mandoline Slicer and Julienne Peeler!

Use the mandoline on setting 3 to get those cucumber slices nice and thin, but to also have them retain some crunch.

Then, julienne the carrots. I hold the carrot in one hand, then pull the peeler away from me. You can play around and make long, noodle-like strips, or short ones.

Whisk the dressing, then pour it on top of your beautiful, crisp veggies.

Toss salad and place into serving bowls.


Cucumber & Carrot Salad
Serves: 4-6
  • 1 large English cucumber
  • 2 large carrots
  • 2 Tablespoons honey
  • 2 Tablespoons plus 1 teaspoon rice vinegar
  • Salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  1. Cut ends off of cucumber and carrots.
  2. Wash cucumber.
  3. Peel carrots and wash.
  4. Using the mandoline on setting 3, slice the cucumber into a medium bowl.
  5. Then, julienne the carrots and add to the bowl.
  6. In a small bowl, combine honey, rice vinegar, and salt and pepper.
  7. Whisk in olive oil until all ingredients are combined.
  8. Pour dressing over cucumber and carrots, and toss until everything is coated.
  9. Adjust seasonings as necessary and serve.


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