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HOW TO MAKE LETTUCE SALAD

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TOKYO KITCHEN
TOKYO KITCHEN
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Video-Specific Recipe

Carrot, Cucumber, and Lettuce Salad

Cultural Context

This refreshing salad is enjoyed in many cultures, often served as a side dish to complement heavier meals. It highlights the simplicity and crunch of fresh vegetables, making it a staple in summer picnics and family gatherings. Variations abound globally, with different dressings and added ingredients like nuts or cheese, reflecting local tastes and traditions.

VariousANside
15 min
easy
4 servings
Servings4
2 cups grated carrots
1 cup sliced cucumbers
4 cups torn lettuce
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh herbs

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cost-effective.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor without additives.

1

Wash and peel the carrots, then grate them into a large bowl.

2

Wash the cucumbers and slice them thinly.

3

Wash the lettuce and tear it into bite-sized pieces.

4

Combine the grated carrots, sliced cucumbers, and torn lettuce in the bowl.

5

In a small bowl, whisk together olive oil and lemon juice until emulsified.

6

Season the dressing with salt and black pepper to taste.

7

Pour the dressing over the salad mixture.

8

Toss the salad gently to coat all ingredients with the dressing.

9

Sprinkle fresh herbs over the top before serving.

Spice Level:

🌶️🌶️🌶️

Dietary

veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

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