Julienne Salad of Carrot, Cucumber, Mint Print

Julienne Salad of Carrot, Cucumber and Mint

Serves 4


1 cucumber, skin on, seeded and julienned (sliced into thin matchsticks)

3 medium carrots, julienned
5g fresh coriander, leaves
5g fresh mint, leaves
Rice Wine Dressing
60ml rice vinegar
25g caster sugar
½ red chilli, deseeded and finely chopped 
1 garlic clove, finely chopped


  1. To make the dressing, heat the vinegar and sugar in a small non reactive saucepan.  Add the chilli and garlic and stir until the sugar is dissolved.  Remove from the heat and allow to cool.
  2. In a large bowl, toss the julienned vegetables through the dressing along with the coriander leaves.  Refrigerate.
  3. Just before serving, roughly chop the mint leaves and stir them through the salad.

To julienne vegetables, cut them into matchstick thin slices.


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