Carrot and Cucumber Salad Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

¼ cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon whole grain mustard

1 ½ teaspoons Dijon mustard

1 teaspoon sugar or honey

Kosher salt and freshly ground black pepper, (to taste)

5 Persian cucumbers*

3 large carrots

¼ cup chopped basil, (parsley or cilantro)

Directions

In a large mixing bowl, whisk together olive oil, vinegar, whole grain mustard, Dijon, and sugar. Season to taste with salt and pepper and set aside.

Using a mandoline or sharp chefs knife, thinly slice cucumbers and carrots. Add to bowl with vinaigrette and toss to combine.

Add herb and toss to combine; season with salt and pepper and serve.

Nutrition

• Serving Size: 1 /6 recipe
• Calories: 90 kcal
• Total Fat: 4 g
• Sodium: 249 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 0.5 g