Asian Carrot Salad

I am all mixed up with my seasons this week! We got about 5 inches of snow in Boston yesterday! So even though carrots are somewhat of a winter vegetable, it feels like winter this week. I had to wear snow boots, a hat, glove, scarf and a down coat outside today.

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If it were Spring, this salad would be a great refreshing side dish. It’s served cold and keeps well in the fridge which makes it perfect for a packed lunch.

My intention was to spiralize the carrots and cucumbers but I had no such luck. The carrots were to thin and the cucumber became a mess. Instead I used a vegetable peeler to thinly slice the vegetables into thin ribbons. As you can see below, you end up with carrots left over, but i just cut them up and ate them as a snack. Be sure to use seedless cucumbers for easier slicing.

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I had intended to use edamame in this recipe but completely forgot. I think edamame would be a great addition to these vegetables and next time I make this salad I will definitely add it. Let me know if you add it and let me know what you think!

Asian Carrot Salad

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