Salads

3 large carrots, grated or julienned (about 300g)

1 crisp apple, grated or matchsticked (Granny Smith for tartness, Pink Lady for sweet sass)

60g sliced almonds, lightly toasted for max crunch (½ cup)

2 tsp honey (or maple syrup for a vegan option)

Optional: Zest of the lemon or orange for an extra citrus lift

Prep the produce: Grate or julienne the carrots and apple. (Pro tip: if using a juicy apple, toss the shreds in a tiny bit of lemon juice right away to keep them from browning like last season’s trends.)

Mix the dressing: In a small bowl, whisk together the lemon juice, orange juice, honey, and a pinch of salt. Add the zest if you're feeling zesty.

Toast the almonds (Optional but highly recommended): In a dry pan over medium heat, toast the sliced almonds until golden and fragrant (2–3 mins). Let them cool.

Assemble the salad: In a large bowl, toss the carrots, apple, sultanas, poppy seeds, and almonds. Drizzle over the dressing and mix gently to coat.

Let it chill (literally): Pop it in the fridge for 15–30 minutes to let the flavors mingle and the sultanas plump up.

Serve & style: Give it one last toss, maybe a final sprinkle of almonds or poppy seeds on top for flair, and serve with a smug smile of salad superiority.

Want a savory edge? Add a few crumbles of feta or a handful of fresh herbs like parsley or mint.

Need more texture? Toss in shredded red cabbage or a few pumpkin seeds.

Feeling fancy? Add a splash of olive oil to the dressing for extra silkiness. 

#carrot-salad-glow-up #crunchy-creamy-dreamy #zesty-veggie-vibes #sweet-savory-balance #refined-recipes #fresh-and-fabulous 

Zesty Carrot, Apple & Almond Salad

2 cucumbers, thinly sliced (about 400g) – Persian or Lebanese cucumbers are ideal for less water, more crunch

½ red onion, very thinly sliced (soak in cold water for 10 mins if you want to tame the bite)

1 tbsp honey (or maple syrup for vegan vibes)

1 tbsp white miso paste (the mellow kind—red miso is a little too dramatic here)

Salt, black pepper, cayenne pepper to taste

Make the miso-honey dressing: In a small bowl, whisk together the miso paste, honey, vinegar, and sesame oil until smooth. Add a pinch of salt, pepper, and a tiny kiss of cayenne (or go heavier if you're a heat-seeker).

Prep the veg: Slice the cucumbers and red onion. If you’ve got the time (and a little cucumber drama to deal with), sprinkle the slices with a pinch of salt and let them sit in a colander for 10–15 minutes to draw out excess water. Then gently pat dry.

Toss and chill: Combine cucumbers and onions in a bowl, pour the dressing over, and toss to coat. Let it marinate in the fridge for at least 20 minutes for peak flavour mingling.

Serve it up: Finish with a final grind of black pepper and, if you're feeling fancy, a sprinkle of sesame seeds or chopped scallions.

Add crunch: Toasted sesame seeds, crushed roasted peanuts, or crispy fried shallots (yes, yes, and oh heck yes).

Add greens: A handful of baby spinach or shredded napa cabbage turns this into more of a slaw-style salad.

Make it a meal: Top with grilled tofu, poached shrimp, or a soft-boiled egg and serve over rice noodles. 

#cucumber-salad-glow-up #miso-magic #sweet-salty-umami  

Salads

Zesty Carrot, Apple & Almond Salad

Miso-Honey Cucumber Crunch Salad