Indian summer salad

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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1. Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.
2. Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.

Make it your own

Replace any of the veggies with any of the following: shredded fennel, thinly sliced raw broccoli or cauliflower, chopped red or yellow pepper, shredded mange tout or sugar snap peas

79 kcalories, protein 1g, carbohydrate 5g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.35 g

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• Claire B

  01 August 2008

  Claire B rated and commented on this recipe

  

  Really delicious, very easy to do, we had it with the tikka style fish.

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Ingredients

• 3 carrots
• bunch radishes
• 2 courgettes
• half a small red onion
• small handful mint leaves, roughly torn

FOR THE DRESSING

• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise
• 2 tbsp olive oil

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Vegetarian, Super healthy

Ingredients

• 3 carrots
• bunch radishes
• 2 courgettes
• half a small red onion
• small handful mint leaves, roughly torn

FOR THE DRESSING

• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise
• 2 tbsp olive oil

79 kcalories, protein 1g, carbohydrate 5g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.35 g

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