Carrot and Cucumber Salad

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole grain mustard
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon sugar or honey
• Kosher salt and freshly ground black pepper, to taste
• 5 Persian cucumbers
• 3 large carrots
• 1/4 cup chopped basil, parsley, or cilantro

Instructions:

1. Make the Dressing: In a large bowl, whisk together olive oil, vinegar, whole grain mustard, Dijon mustard, and sugar. Season with salt and pepper.
2. Prep the Vegetables: Using a mandoline or sharp knife, thinly slice the cucumbers and carrots.
3. Combine and Serve: Add the sliced vegetables to the dressing and toss to coat. Add your chosen herb and toss again. Season with salt and pepper to taste.

Tips:

• Choose the Right Cucumber: Persian cucumbers are ideal for this salad due to their small size and crisp texture. However, you can also use English cucumbers or regular cucumbers.
• Thinly Slice the Vegetables: Thinly sliced vegetables will ensure even cooking and a delicate texture.
• Customize the Herbs: Experiment with different herbs to suit your taste.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Enjoy this refreshing and healthy salad!