Place all dressing ingredients in a jar. Cover tightly and shake well to
combine. Dressing can be stored in the fridge for up to 10 days.Place carrot and cucumber ribbons in a large bowl. Make sure the bowl is big enough to toss the ribbons in so they don’t get smushed!
Place the herbs on a cutting board and chop until finely minced. Add to the bowl.
Drizzle the dressing over the top and use your hands (wearing gloves!) to very gently toss everything together.
Directions
Credits
Notes:
This salad can be stored in the fridge for one to two days, however, the ribbons will marinate slightly. It gets tastier, but less visually impressive. You can also ribbon the vegetables in advance, store each in a paper-towel-lined ziplock bag, and assemble fresh right before serving.
Description:
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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Really bright and fresh , even though I cheated! I used frozen and dried herbs and bottled lemon juice