Today I decided to try and make a different kind of salad since I don’t digest lettuce very easily. It took me about 15 minutes altogether with preparation and cleaning as I go. (The dish above is almost empty. It’s very good.)
Ingredients: • 2 oz white onion (diced) • 2 mango chunks (diced) • 1 plum (cut into small cubes) • 1 large carrot (peeled into ribbons) • 3 pieces pepperoni (diced, preferably from a farmers market)
Dressing: • Juice of half a lemon • 1.5 tbsp ground yellow mustard • 1 tsp rice wine vinegar • Spritz of soy sauce • 1 tsp honey
Instructions:
1. Prepare the Salad: • Dice the white onion, mango chunks, and plum into small bits. • Peel the carrot, discarding the outer layer, then continue shaving the carrot into ribbons with a horizontal peeler until you’re left with a small stick, which can be discarded. • Dice the pepperoni into small pieces. • Combine all the salad ingredients in a bowl and mix gently with a fork.
2. Make the Dressing: • Squeeze the juice from half a lemon into a small bowl. • Add the ground mustard, rice wine vinegar, a spritz of soy sauce, and honey. • Stir the mixture well, breaking down any mustard chunks until the dressing becomes smooth and liquid.
3. Combine: • Pour the dressing over the salad and mix well. •
Enjoy the sweet and tangy flavors of your carrot ribbon salad!