Cucumber Carrot Salad Fresh Tangy (Print Version)

# Ingredients:

→ Main Vegetables

01 - 2 large carrots, julienned
02 - 1 English cucumber, thinly sliced
03 - 1/4 cup red onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped

→ Dressing

05 - 2 tablespoons olive oil
06 - 2 tablespoons lemon juice
07 - 1 teaspoon honey or maple syrup
08 - Salt, to taste
09 - Black pepper, to taste

# Instructions:

01 - Place julienned carrots, sliced cucumber, chopped red onion, and parsley into a large bowl.
02 - In a small bowl, thoroughly whisk together olive oil, lemon juice, honey or maple syrup, salt, and black pepper until emulsified.
03 - Pour the dressing over the vegetables and toss gently to ensure all ingredients are evenly coated.
04 - Taste and adjust seasoning as necessary. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

# Notes:

01 - For the best results, use a mandolin for uniform thin slices and chill the salad before serving to enhance its crispness.

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