Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette

Recipe in partnership with Grey Arrow Farm CSA Program

I’ve been told this vinaigrette tastes like how you would image a bag of dill pickled chips would be if it could be salad. If you love dill pickled chips, that means it’s d.e.l.i.c.i.o.u.s. in my books. I grew up in a Ukrainian forward kitchen which means anything dill run through my blood.

Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette

• 1 large cucumber

• 3-4 small to medium size carrots

Creamy dill vinaigrette

• ¼ cup mayonnaise

• 1 tbs dried dill or 2 tbs fresh dill chopped fine

• 1 tbs white vinegar

• 1 tsp lemon juice

• ¼ tsp garlic salt

• ½ tsp sugar

• 1 tbs olive oil (if you can find wild dill infused oil even better )

Shave the cucumber using a madoline and grate the carrots. Place in a large bowl. Mix the vinaigrette by whisking together all ingredients in a bowl. Refrigerate dressing until ready to serve. Toss the salad with the dressing until evenly coated.