This winter salad would be a wonderful addition to any meal. It’s a great make ahead salad, which is ideal if you’re entertaining. It would be a beautiful addition to any table. It’s also incredibly delicious. The lime and honey vinaigrette is lick-smacking good. You’ll definitely want to have seconds.
It’s really easy to make. I used an inexpensive hand-held spiralizer to prep the vegetables, but you don’t have to use one. You could just julienne the vegetables with a knife or use a vegetable peeler or a grater, whatever works for you.
I used cucumber, carrot and Chinese radish in this recipe, but it would be just as nice with just the carrot and cucumber. You can find jumbo carrots and Chinese radish at Asian Markets, but you can just use regular carrots and leave out the radish. It would still taste really good.
Carrot and cucumber salad with a lime and honey vinaigrette
- 1 English cucumber
- 1 jumbo carrot
- 1/2 Chinese radish or beet (optional)
- 1 lime (to pickle the radish)
- Salt to taste
- 2 tbsp fresh lime juice (the juice of one lime)
- 2 tbsp extra virgin olive oil
- 1 tbsp honey (or orange juice)
- 1/4 tsp sea salt
- 1/4 cup fresh cilantro leaves (optional)
- 1/2 tsp roasted sesame seeds to garnish (optional)
Spiralize the radish. Put the spiralized radish into a bowl. Squeeze the juice of one lime onto the radish. Sprinkle with a little salt. Toss. Set aside for 30 minutes or until you’re ready to assemble the salad.
Spiralize the carrot and the cucumber. Put them into another bowl and set aside while you prepare the vinaigrette.
Pour 2 tbsp of lime juice, 2 tbsp of olive oil, 1 tbsp honey and 1/2 tsp salt into a small bowl. Whisk. Refrigerate until you’re ready to serve.
After the radish has been marinating in the lime juice for at least 30 minutes, drain the liquid. Add the radish to the serving bowl. Pour the vinaigrette on top of the radish.
Put the spiralized carrot and then the cucumber on top of the radish. Do not stir the salad until you are ready to serve.
When you are ready to serve, add the cilantro, toss, and garnish.
If you’re on a vegan or low-carb diet, you can substitute 2 tbsp of freshly squeezed orange juice for the honey. I prefer the honey variation.