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Indian Spiced Julianne Vegetable Salad

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Source: Vintage Cookery

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Vintage Cookery




Serves
4
Prep
20 minutes
Cook
Marinate for at least 1 hour

I'm telling you now, you need to pick one of these magical devices up: a julienne peeler.

I always see them at TJ Maxx and target, any superstore should have them, but they make life so much easier and make your food fun! This tool or a veggie spiralizer will do the job.

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me 

~Chef Austin Merath


Ingredients


2 Cucumbers 


2-3  Carrots 


1 Sm Onion, Sliced into Small Strips


1.5 C Quartered Grape Tomatoes


1 Tsp Lemon Zest


2 tablespoons lemon juice


2 tablespoons extra virgin olive oil


½ teaspoon ground cumin


½ teaspoon Garam Masala 


½ teaspoon salt


ground pepper, to taste


Directions


Step 1
Take your julienne tool to the cucumbers and peel one side continually till you start to see the seeds, then rotate 90 degrees and do the same, until you have just have the seeds left in the middle. Julienne the carrots by peeling one side continually until the carrot gets to small, then go to the next. Put both into a bowl. 

Step 2
Add to the bowl, the sliced onions, quartered tomatoes. In a separate bowl, combine olive oil, lemon juice, lemon zest, cumin, garam masala, salt, and pepper. Whisk the dressing together and toss into bowl of veggies. You can eat immediately or let set for a few hours and the flavors will be even better!


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