- 3 carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- bunch radishes
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 courgettes
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- half a small red onion
- small handful mint leaves, roughly torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the dressing
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.
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 ownReplace 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