Crunchy Carrot & Cucumber Salad with Lemon Honey Dressing
For the salad
- 1 medium carrot (80 g), julienned
- 1 medium cucumber (150 g), julienned
- ¼ medium red onion (25 g), thinly sliced
- 2 tbsp fresh coriander (8 g), chopped
- 1 tbsp roasted peanuts (10 g), roughly crushed
- 1 tsp sesame seeds (3 g), toasted
For the lemon-honey dressing
- 1 tbsp lemon juice (15 ml)
- 1 tsp honey (7 g)
- 1 tsp olive oil (5 ml)
- 1 small garlic clove (3 g), finely grated
- ¼ tsp red chilli flakes
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper (optional)
Instructions
- Prepare the vegetables: Wash the carrot and cucumber. Cut them into thin strips using a julienne peeler or a knife. Thinly slice the onion and chop the coriander.
- Prepare the dressing: In a small bowl, combine lemon juice, honey, olive oil, grated garlic, chilli flakes, salt and black pepper. Whisk until well mixed.
- Mix the salad: Add the carrot, cucumber, onion and coriander to a mixing bowl.
- Add the dressing: Pour the prepared dressing over the vegetables and toss thoroughly.
- Add the crunch: Sprinkle the crushed roasted peanuts and toasted sesame seeds over the salad.
- Serve immediately: Toss once more and enjoy while the vegetables are fresh and crunchy.
Tip: For the best taste, add the dressing just before serving. The combination of tangy lemon, sweet honey, garlic and chilli makes this simple salad especially flavourful.