Did I mention already what my recent obsession is? I think I did in my recent post. ‘Mississippi Vegan’ book by Timothy Pakron is in my kitchen all the time when I am looking for inspiration what to cook. The beautifully colourful photographs are very tempting so it was no surprise I got to make this light and delicious salad as a side to my main dish. I think it would be a great idea for a lunch in a jar, too. This salad recipe is from Mississippi Vegan cookbook, so unfortunately I cannot take a credit for this creation.
I encourage you to check out Mississippi Vegan blog. You don’t have to be vegan to appreciate vegetables 🙂
Cucumber and carrot salad
Ingredients
For the dressing
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar original recipe calls for ume plum vinegar
- 1.5 tsp tamari or soy sauce
- 2 tbsp nutritional yeast
- 1 tbsp sesame oil
- 1 tbsp olive oil
- black pepper to taste
For the salad
- 1 cucumber
- 2 carrots
- 5 radishes
- corriander
- Gomashio or toasted peanuts
Instructions
To make the dressing
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Combine all ingredients in a jar an shake well. You can keep stored in a fridge for a couple of days.
To make the salad
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Julienne carrots and cucumbers. Thinly slice carrots and tear coriander leafs.
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In a bowl mix the vegetables with dressing and sprinkle with some Gomashio.
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If you are planning to eat the salad later, pour over the dressing at the last minute.
Enjoy!