We had lots of cucumbers from our CSA and there were even yellow ones, so that is not squash! You can shred the carrot with a blade shredder, or use a vegetable peeler like I did.
The Ponzu Sauce is what makes this salad, and a little goes a long way. If you aren’t familiar with it, Ponzu Sauce is usually what is served with pot stickers in most Japanese restaurants. I love it, it is a salty, citrusy sauce with a really deep flavor.
Carrot and Cucumber Ponzu Salad
2-3 carrots, shredded or shaved with a vegetable peeler
1 medium cucumber, seeded and sliced
1/4 cup Ponzu Sauce
2-3 tablespoons olive oil
In a small bowl combine Ponzu Sauce and pour in olive oil and whisk until blended. In a separate bowl, pour Ponzu dressing over carrots and cucumber.
Let sit and marinate for about an hour before serving.
Print Recipe: Click on the green “print friendly” icon at the bottom of this post, and check “remove images” for a printable version.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
Related Posts:
