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Cucumber Carrot Dill Salad

This week’s farmer’s market visit also yielded some perfect Persian cucumbers. These veggies are extremely crunchy and not at all waxy so they don’t need to be peeled. (They are quite easily mistaken for pickles!) My son loves cucumbers but refuses to eat salad so I thought perhaps a cucumber salad (no leafy greens) might be a good re-introduction to salad. I had to really think about this challenge I knew I’d need to avoid any recipe that contained vinegar. (The smell alone would make him gag!)

Prep Time: 10 mins

4 Persian cucumbers
1 to 2 carrots
1/4 cup chopped fresh dill
2 lemons
2 to 3 teaspoons sugar

Wash and cut cucumbers into even thin slices. Place in bowl and sprinkle liberally with salt. Put a plate on top of cucumbers and weigh down with a heavy can. Leave to “sweat” in fridge for 1 to 2 hours. Remove from fridge and drain in a colander. Rinse very well with water to get all the salt off. Let drain and set aside. Peel exterior of carrot(s) and discard. Continue to peel carrot(s) into 2 inch ribbons. Meanwhile, in a small bowl squeeze lemons and add 2 to 3 teaspoons of sugar. Whisk to combine. Transfer cucumbers to serving bowl. Pour lemon mixture over cucumbers. Sprinkle with dill and toss well. Garnish with carrot ribbons. Serve immediately or marinate in fridge for 2 to 3 days. Gets better with age! Serves 4.

I am so crazy proud of my kid for trying this even though it was salad.  Sadly, he wasn’t a fan. BUT, I do I feel like we are getting somewhere on the salad front.

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