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Cucumber and Carrot Salad with Creamy Honey-Mayo Dressing finished dish

Cucumber and Carrot Salad with Creamy Honey-Mayo Dressing

Recipe card for Cucumber and Carrot Salad with Creamy Honey-Mayo Dressing.
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Servings: 2-3 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • Baby Cucumbers: 3 (about 200g), sliced
  • Small Carrot: 1 (about 70g), peeled and grated
  • Tomato: 1 (about 150g), chopped
  • Small Red Onion: ¼ (about 30g), finely chopped
  • Vinegar: 1 tablespoon 15 ml
  • Mayonnaise: 4 tablespoons 60g
  • Honey: 1 tablespoon 21g
  • Boiled Eggs: 2, sliced

Method
 

Preparation
  1. Prepare the Vegetables: Slice the cucumbers, peel and grate the carrot, chop the tomato, and finely chop the red onion.
  2. Make the Dressing: In a small bowl, mix the mayonnaise, honey, and vinegar until smooth and creamy.
  3. Combine Ingredients: In a large bowl, toss the cucumbers, carrot, tomato, and red onion with the creamy honey-mayo dressing until the vegetables are well coated.
  4. Add Boiled Eggs: Slice the boiled eggs and arrange them on top of the salad.
  5. Serve: Serve immediately as a light lunch or refreshing side dish.

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