Monday, April 11, 2016

Carrot Cucumber Slaw with Apple Cider Vinaigrette

Light, cooling and refreshing summer dish to serve, this salad tastes tangy, sweet and perfect. The Vinaigrette with Apple cider vinegar and Extra virgin Olive oil will make your mouth tickle with flavors.

This post is a part of Culinary hoppers blog hop for the month of April. Apart from this post, I have also made 3-way Peanuts Salad for this month's blog hop. This year's summer has been pretty hot for me compared to last year's since I was in Norway at this time. It was -5 degrees and I was taking walks on those snow filled streets every chilly morning and evening..Miss it! So, this year, I am trying to find ways to keep us cool and this month's Blog hop theme is apt for this weather.

Cucumber has cooling effects on the body and has numerous health benefits. It keeps our body hydrated, flushes out toxins, supplies skin friendly nutrients, cool the eyes and also aids in weight loss. Carrot is yet another super veggie which posses beta carotene and fiber content. It is rich in anti-oxidants, vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
(Source: Health Benefits of Carrots)

The Apple cider Vinaigrette compliments the cucumber and carrot with perfect tangy, salty and sweet flavors.This is simple yet tasty salad which gets done in minutes with nothing to prep beforehand.

Nutritional Information  (Approx) (per serving)
Energy  84.6 Calories
Fat 7.2 %
Carbohydrates 5.1 %
Dietary Fiber 1.6 %
Sodium 23 mg
Vitamin A 74.8 %
Vitamin C 8.4 %
Calcium  2.4 %
Iron  1.7 %
Protein 0.9 Grams
Sugar 2.8 Grams

Ingredients (Makes 2 servings)
Cucumber 1 medium
Carrot 1 medium
Apple cider Vinegar 1/4 cup
Extra virgin olive oil 1/2 cup
Salt to taste
Pepper powder  1/2 teaspoon
Garlic Pods chopped finely 1 teaspoon
Coriander leaved for garnish

Grate Carrot and Cucumber separately. Drain them on paper towels.

For Vinaigrette, whisk together Olive oil, ACV, Garlic, salt and pepper. Whisk till the oil and vinegar are combined. Chill in refrigerator till it's time to serve.

In a bowl, mix carrot and cucumber grated. When it is time to serve, add the vinaigrette and give a stir. Garnish the coriander leaves, serve and enjoy!

* You can replace ACV with white wine Vinegar.
* Garlic is completely optional.
* You can also add grated green chillies and shallots to the vinaigrette.
* For a creamy vinaigrette, add Dijon mustard.

Check out these links for a refreshing journey with wonderful salads prepared by amazing, talented bloggers. Each post is uniquely distinct and dainty for this summer.

Vani's Lebanese tabbouleh salad

Piyali's Grilled vegetable pasta salad

Anu's Roasted sweet potato salad bowl with greek yogurt dressing
Greek Yogurt Dressing With Parsley

Poornima's 3-way Peanuts Salad
Carrot Cucumber Slaw with Apple Cider Vinaigrette

Black Eyed Pea Quinoa Salad in Endive Boats
Fennel Citrus Salad with Minted Strawberries & Kiwi

Jayashree's Watermelon and Cucumber salad

Shubha's Thai Salad with Peanut butter dressing

Swati's Roasted cauliflower chickpea and couscous salad

Shobana's Corn Salad

No comments:

Post a Comment

You might also like:

Related Posts Plugin for WordPress, Blogger...