To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch. Pair this salad with our Grilled Chicken with Satay Sauce.
1 large navel orange
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup thinly sliced red onion
1/4 cup cilantro leaves
1 English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups)
1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)
Est. added sugars 0g
How to Make It
Peel and section orange; squeeze membranes over a bowl to extract juice. Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine.
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