Description
This Buffalo Carrot Cucumber Salad is a vibrant, nutrient-packed bowl with a kiss of heat.
Ingredients
Scale
Base Ingredients:
- 5 medium carrots, peeled, thinly stripped carrots * (10 oz. peeled and ribboned)
- 4 mini cucumbers, sliced into half-moons (10 oz.)
- 6 to 12 green onions, thinly sliced (1 to 1 ½ cups) *
Buffalo Dressing Ingredients:
- 1 Tablespoon hot sauce (+/-) *
- 1 Tablespoon tahini *
- 1 Tablespoon + ½ teaspoon unsweetened almond butter *
- 3 Tablespoons distilled white vinegar
- 1 Tablespoon nutritional yeast
- 1 teaspoon pure maple syrup (+/-) *
- 1 teaspoon garlic powder
- ½ teaspoon sea salt (+/-) *
Optional Additional Ingredients:
- ½ to 1 cup chickpeas (from can), drained and rinsed
- 2 celery ribs, diced
- 1 Tablespoon toasted sesame seeds
Optional Topping:
- Chopped fresh parsley
Instructions
- Prepare the Buffalo Dressing by placing all the Buffalo Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, refrigerate until ready to use.
- Clean, peel, and thinly slice the carrots into long, very thin strips using a vegetable peeler and place into a bowl. Add the finely chopped cucumbers and sliced green onions into the bowl along with the thinly sliced carrots. Add any or all of the Optional Additional Ingredients. Mix thoroughly, set aside.
- Pour the Buffalo Dressing over the carrot/cucumber mixture, toss well to thoroughly coat all the ingredients. Cover and allow the carrot salad to sit in the refrigerator for 20 minutes or overnight. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 (makes 6 cups)