For a dish that is fun and funky, tasty and crunchy, try this cucumber carrot salad. Fresh and bright, spiralized cucumbers and carrots are topped with golden raisins, a lemon-honey vinaigrette, and feta. This is a great dish to make ahead and eat throughout the week.
Remove the tops and bottoms of the cucumbers and carrots with a knife.
Place your vegetables in a spiralizer. Use the thin setting to spiralize.
Add ½ cup of olive oil, ¼ cup fresh lemon juice, 1 tablespoon of honey, a pinch of salt, ½ teaspoon of ground ginger, and a pinch of pepper to a mason jar with a tight-fitting lid.
Shake vigorously until emulsified.
Drain and cube 4 oz feta into ½ -inch cubes.
Place the carrot and cucumber in a salad bowl
Add in ⅔ cup golden raisins and feta.
Add lemon-honey dressing.
Season with salt and pepper to taste.
Toss well.
Enjoy!
Notes
This recipe is delicious after it has a little bit of time to sit, so I recommend making it the night before you plan to serve it. For your feta, I recommend going with a mild-flavored feta, preferably made with cow’s milk. For a vegan option to the salad, you can omit the feta, or use a vegan cheese alternative. If you want an additional crunchy element, try adding some pistachios. Just make sure to add them right before you plan to serve them because the nuts will soften. If you don’t want to make your own salad dressing, try using a lemon dijon or lemon herb vinaigrette. If you use one that has been premade, add a little bit of ground ginger or grated fresh ginger to your vegetables before you toss them.I do not recommend using regular raisins in this recipe. They have a deeper flavor that is out of place in this dish. Instead, try chopping up some dried apricots or using craisins for a bright, tart addition to the dish.