• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Carrots

  2. 2 lbs 908g / 32oz Cucumbers - peeled (medium)

  3. 3 tablespoons 45ml Fresh lemon juice

  4. 1 teaspoon 5ml Dijon-style mustard

  5. 1/2 cup 118ml Extra-virgin olive oil

  6. 1/4 cup 10g / 0.4oz Fresh basil leaves - (packed) - finely sliced

  7. 1/4 cup 36g / 1 1/3oz Finely-diced red bell pepper

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. With a swivel bladed vegetable peeler shred the carrots and cucumbers into fettucini like strands. In a large bowl whisk together the lemon juice and mustard. Add the olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper. Add the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary.

  2. This recipe yields 4 servings.


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