Tuesday, 24 March 2009

Cucumber & Carrot Salad

I rarely buy cucumbers as they give me nasty indigestion. However, you can get greenhouse cucumbers throughout the winter, so I got some for Mr Ferdzy, who enjoyed this simple salad.

2 to 4 servings
1 hour 20 minutes - 20 minutes prep time

Cucumber and Carrot Salad
Make the Dressing:
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 teaspoon finely grated fresh ginger
1 teaspoon tamari or soy sauce

Mix in a small bowl until the sugar dissolves, and set aside.

Make the Salad:
2 small (mid-eastern type) greenhouse cucumbers
1 medium carrot
1/2 small shallot
2 or 3 leaves of hydroponic lettuce

Wash the cucumbers and trim the ends. Cut in fine julienne. Peel the carrot, and cut in fine julienne. Peel and mince the shallot.

Mix these, and toss them with the dressing. Let marinate for at least 20 minutes to an hour. Serve on the lettuce leaves.





Last year at this time I made Winter Waldorf Salad and An Old-Fashioned Canadian Egg Curry. Huh. Must nearly be Easter, I suppose.

2 comments:

Sandy said...

wow, this looks so colourful and delicious.

Ferdzy said...

Thanks, Sandy!