Fresh Carrot & Cucumber Salad with Cranberries
WELCOME TO MY BLOG! I’M EVANGELINE & A MOM. ALSO, AN RMT, AYURVEDA-YOGA COUNSELLOR & HEALTH COACH. I STARTED MY BLOG DURING COVID TO STAY CONNECTED TO MY CLIENTS AND SHARE MY LOVE OF COOKING HEALTHY, AYURVEDIC MEALS.
AYURVEDIC COOKING TAKES A BALANCED, HEALING APPROACH FOR YOUR DAILY COOKING NEEDS. YOU WILL FIND SIMPLE, EASY TO MAKE NOURISHING MEALS I HAVE MADE FOR MY FAMILY, WITH A DOSE OF AYURVEDA & YOGA WISDOM.
Here’s a fresh, zesty dish to brighten your summer table. This recipe came together by special request from a young guest who stayed with us recently. He wanted fresh carrots—definitely not cooked—and mentioned he liked pickles, though we didn’t have any on hand. So, we added so that did the trick! Tart-sweet dried cranberries and the satisfying crunch of deep purple cabbage rounded it out perfectly.
It’s a colourful little side dish—and best of all, our guest gave it his full approval. We all did!
Yields: 2-3 Servings
Prep Time: 5 minutes
ingredients
Salad:
2 medium carrots - peeled like carrot ribbons
1 small cucumber- partially peeled (pinstripe style) and sliced into rounds
A small handful of purple cabbage thinly sliced
A small handful of dried cranberries
Dressing:
2 Tablespoons olive oil
¼ tsp Dijon mustard
Juice of 1 lime
2-3 sprigs fresh thyme
Salt to taste
INSTRUCTIONS
In a small bowl, whisk together the olive oil, Dijon mustard, lime juice, thyme leaves, and salt. Set aside.
In a medium size bowl, gently toss the carrot ribbons, cucumber rounds, purple cabbage, and dried cranberries.
Drizzle the dressing over the salad and toss lightly to combine.
Serve plated flat for a pretty presentation or leave it in the bowl for a casual side.
Garnish with fresh thyme sprigs before serving.