Recipe courtesy of Gourmet Magazine

Carrot and Cucumber "Fettuccine" Salad

  • Level: Easy
  • Yield: 4 servings
Save Recipe


1 pound of carrots

2 medium cucumbers, peeled

3 tablespoons fresh lemon juice

1 teaspoon Dijon-style mustard

1/2 cup extra virgin olive oil

1/4 cup packed fresh basil leaves, finely sliced

1/4 cup finely diced red bell pepper

Salt and freshly ground black pepper


  1. With a swivel-bladed vegetable peeler shred the carrots and cucumbers into fettuccine-like strands. In a large bowl whisk together the lemon juice and mustard. Add the olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper. Add the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary.

Your Basic Tossed Salad

Salad on a Stick

Greek Village Salad

Couscous Salad with Tomatoes and Mint

Simple Green Salad with Herb Vinaigrette

Seven-Layer Salad with Dill-Caper Dressing

"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato