Spiralized Cucumber Carrot Salad with Coconut Lime Dressing
Spiralized vegetables are always a fun way to present healthy goodness and this attractive cucumber carrot salad is the perfect go-to for a summer day. Its unique appearance enhances its appeal and will attract those who normally don’t choose salads.
The cucumbers in this salad retain their crispness resulting in an extra refreshing dish which soaks up the flavour of the coconut lime dressing. To make this dish more substantial add grilled shrimp or chicken breast.
How to Best Serve this Salad
Consume this salad immediately after preparing as the cucumbers release water easily which is best avoided. Try this salad with our refreshing coconut lime dressing
New to Spiralizing?
Spiralizing is a fun and quick way to make ‘noodles’ from any vegetables. There are different spiralizers on the market, all with a variety of options and features. We recommend dividing your vegetables into shorter pieces before spiralizing. The ‘noodles’ will be slightly shorter, but they are easier to serve and eat than longer ones.
Spiralized Cucumber Carrot Salad
EQUIPMENT (click pictures for details)
Ingredients
For the dressing
- 80 ml coconut lime dressing see recipe
Instructions
- Peel the carrots and daikon, then cut with the cucumbers into 5-centimetre cylinders. Use a spiralizer to turn the cylinders into ‘noodles.’
- Toss the vegetables with the sea salt and leave for 20-30 minutes to extract the water. Drain the water and toss the vegetable noodles with the coconut lime dressing and the sliced garlic chives.
- Serve the spiralized cucumber salad with the remaining dressing aside.
