This delightful carrot salad has an amazing taste, is crunchy, and is nourishing. I made it for an event, and it was a success; people said it was very delicious.

At this time of year, cucumbers, carrots, and yellow squash are at their prime, bursting with water and nutrients. Their tender skins are a delight to chew, and their sweet flavors make them ideal for a perfect salad.

Add a well-ripened mango for sweetness that will counteract the spicy-peppery flavor of radishes.

I love crunchy salads as they help me work on my jaws; if you're like me, then you will definitely love this cucumber salad.

Ingredients you need to make this cucumber salad

Carrots: young with clean skin. You can either shred or dice them.
Radishes: use different varieties.
Cucumber: choose young so you don't have to peel the skin.
Cooked millet: make sure it's cold. Substitute with quinoa/buckwheat/couscous/barley.
Fresh herbs: I use cilantro and chives.
Pomegranate arils
Well-ripped mango: to make the salad sweet and delicious.
Lemon juice: I prefer freshly squeezed to store-bought juice.
Salt: The best option will be unprocessed.
Olive oil: make sure it's not hydrogenated!

How to make this carrot salad

Dice carrot, cucumber, radishes, and mango very finely. Carrots can be hard to chew for some people, so make sure to have very tiny diced carrots. You can also shred the carrots. However, the presentation will not look the same.
Squeeze the lemon juice and pour it on the carrots that you'll have put in a salad bowl. Add some salt and mix well with a spoon. The acidity will start working on the carrots, even though they will not be tender.
Bring in the other ingredients and mix well with a spoon.
Leave the salad to marinate for 3 hours (the longer, the better). The juice from the mango and cucumber will increase the sauce, making the salad more enjoyable.

How to store this salad

Make a batch of this salad and store it in a closed container. It keeps well in the fridge for up to a week.

Serving this cucumber salad

Due to its crunchiness, this carrot salad will take time to chew. It's best for taking to parties where you'll serve only a small quantity as presented in the photos.

I've made this several times, and my daughter loves it. Besides being nourishing, this mango salad is a source of vitamin A from carrots, mango, and yellow millet. It's a great source of vitamin C, antioxidants, polyphenols, potassium, and magnesium.

Check out this blog post on how to get arils from pomegranate. Do not use water, as in some videos, because you'll discard some vitamin C and antioxidants in the juice.

Bring more nutrients into your salad by making this mango salad. We love it in my house, and I'm happy to share it here. Customize it to your liking.

Remember, you've the power to heal yourself. Githu.

Check out these amazingly delicious salads

📖 Recipe

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5 from 1 vote

Enjoy the crunchiness of this cucumber carrot salad

This delightful carrot salad has an amazing taste, is crunchy, and is nourishing. I made it for an event, and it was a success; people said it was very delicious.

Prep Time20

Total Time20

Course: Appetizer, entree, Salad

Cuisine: American, anti-inflammatory, European, Mediterranean

Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian

Keyword: mango salad

Servings: servings

Calories:

Author: Githu

Cost: $8

Equipment

Salad bowl
kitchen knife
Chopping board
salad spoon

Ingredients

3-4 new harvest medium carrots
a handful of a variety of radishes
1 long or 2 medium English cucumber
1 big well ripped mango
¾ cup pomegranate arils (seeds)
2 cups cooked then cooled millet
½ cup fresh herbs of choice (cilantro & chives)
1 lemon
a pinch of salt
3 tablespoon cold-pressed olive oil

Instructions

Clean all the fruits and vegetables. You don't have to peel the carrots, especially if they're young and freshly harvested.
Dice the carrots very finely or shred them and put them in a salad bowl
Squeeze the lemon and add the juice, plus some salt to the carrots. Stir well with a spoon
Dice and chop the rest of the ingredients and add them to the bowl
Learn how to get the arils (pomegranate seeds)
Add the millet and olive oil
Using the salad spoons, mix the salad
Let the salad marinate for about 3 hours before serving (the longer the better)

Notes

This carrot salad is easy to make but will take you time to chop and dice the ingredients
After marinating, you'll find that the salad has more sauce. This is normal, the veggies and fruits are giving out their juices.
Read the blog post for more information on how to store and what to substitute for millet.