Recipe No 117 salad

Carrot and cucumber salad

This quick and delicious salad goes well with asian dishes, especially pork, chicken or fish.
Time

Prep:

Total:

Difficulty
very easy
Yield
2–4 serves • 440 g
Metric Imperial

Processes

  • Cucumbers, peeled, seeded and julienne (2 medium)
    210 g
  • Carrots, peeled and julienne (1 small)
    36 g
  • Scallions, finely sliced (3 tbsp)
    30 g
  • Sea salt (½ tsp)
    3 g
  • Raw sugar or palm sugar (½ tsp packed)
    2.3 g
  1. 01
    Place in a bowl and combine.
  2. 02
    Mix gently.

  • Rice vinegar
    60 g
  1. 03
    Add to .
  2. 04
    Mix gently.

  • Rice vinegar
    to taste
  1. 05
    Season. Aim for a good balance of sweet and sour.

Making ahead

Prepare . Set aside until service and proceed with .

Storing

best eaten fresh; can be kept in the fridge for up to 1 hour

Categorisation

Category
salad
Meal
side
Cuisine
south-east asian
Diet
vegetarian
Tags
acar carrot cucumber salad