Carrot Mango Cucumber Salad

Refreshing, Tangy, Crunchy and Sweet. And a texture thing.

During the long times spent at home, I watched many Chefs working from home too and letting the audience watch their work. So many interesting tips and tricks on YT.

One Chef used different cutting techniques when he prepared salads or veggie combos. He said these different cuts helps the people who eat it to have a deeper feel for the food. First I thought it does not matter if you cut everything into strips or cubes. The taste of the products and how they worked together was more important.

But I gave his method a try a couple times and it worked.

Recipe for 1:
2 medium carrots
1/2 red onion
1/2 nearly ripe mango
12 cm cucumber

Dressing
Olive oil con limon
1/2 lemon juiced
1 tbsp rose balsamic vinegar
Fleur de sel
Asian pepper
Pinch shimigi togarashi
1 tsp agave syrup
2 tsp black toasted sesame seeds
Pinch dried salad herbs

Use a speedpeeler and make long thin carrot strips. Cut the mango into cubes.
Cut the onion in fine strips and put them in a bowl and pour boiling water over them. Drain after 60 sec and get them under cold water. Loosen the strips with your fingers.
Cut the cucumber lengthwise, cut each side into 3-4 battonets and take the seeds out. Cut the diagonal into 1 cm pieces.

Make the dressing.