Round head carrot 7 Small green melon/big green melon 3 roots/1 root
Onion 4 small roots Small onions (you don’t have to use them) 1
Salt 1 teaspoon White sugar 1/2 teaspoon
Olive oil 2 tablespoons Orange 1
Black pepper 1 teaspoon Walnut kernel 2 tablespoons
White vinegar 1 tablespoon
How to make carrot and cucumber salad Illustration of how to make cool carrot and cucumber salad in summer 1

Step 1

These are the main ingredients. What can be saved is small onions and walnuts Illustration of how to make cool carrot and cucumber salad in summer 2

Step 2

Slice cucumber and round radish, chop small onions and green onions, pour into a large basin and set asideIllustration of how to make cool carrot and cucumber salad in summer 3

Step 3

Make salad dressing: Pour salt, sugar, and pepper into a bowl, rub orange peel into it, squeeze the juice of half an orange, and pour in white vinegar, then add olive oil and stir while adding. After stirring, there should be a slightly viscous liquid. Illustration of how to make cool carrot and cucumber salad in summer 4

Step 4

Pour the salad dressing over the cucumbers and radishes and stir evenly Illustration of how to make cool carrot and cucumber salad in summer 5

Step 5

I went out of my way to add some walnut kernels because I like them. Illustration of how to make cool carrot and cucumber salad in summer 6

Step 6

Plate. Healthy summer salad is ready Carrot and cucumber salad recipes

1. Generally speaking, salad dressing should be poured in and stirred before eating, otherwise it will make the salad soft and juicey, and the taste and color will not be so good. But since this salad is made of cucumber and round radish, it will taste better if you mix the salad dressing in and eat it after a while. It takes away the bitterness of radish and gives it a bit of pickle flavor, which is great! Although the color is a little bit inferior to fresh ones, since it is not a leafy vegetable, it is still quite passable. 2. Be sure to drain the water after washing vegetables. It's best to pat all vegetables dry with a clean, dry towel. Otherwise, not to mention the watery taste will not be absorbed, and the vegetables will be softened, as if they are stale.