Carrot and Lettuce Salad with Honey and Mayonnaise

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Grated carrot with lettuce, tomato and onion, dressed with mayonnaise, honey and lemon. Sweet and sour at the same time, and it takes ten minutes with no cooking.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Colombian

Keyword: carrot salad

Servings:

Calories: 253kcal

Author: Angela Giraldo

Ingredients

400 g carrot peeled and grated
1 onion cut into thin lengthways slices
1 tomato diced
Lettuce shredded into thin strips
6 tablespoons mayonnaise
2 tablespoons honey
The juice of a lemon
Salt and pepper to taste

Instructions

Peel and grate the carrot and put it in a bowl.
Shred the lettuce into thin strips and add it to the carrot.
Dice the tomato, slice the onion thinly lengthways, and add both to the bowl.
Add the mayonnaise, the honey, the lemon juice, salt and pepper, and stir until everything is coated.
Serve immediately, or keep it in the fridge until you need it.

Notes

Six tablespoons of mayonnaise with two of honey and the juice of a lemon is what makes this sweet and sour rather than a plain slaw. Mix the three together before they go on the salad if you want it evenly dressed: honey does not spread through mayonnaise on its own once both are on the vegetables. Dress it close to serving. The recipe says it can go in the fridge, and it can, but dressed lettuce wilts within the hour and grated carrot and tomato both release water into the mayonnaise. If you need to get ahead, prepare the vegetables and keep the dressing separate. Cutting the onion in pluma means slicing it in half through the root and then cutting thin slices along the natural lines of the onion, so you get long curved strips rather than rings.

Nutrition