Ingredients
- 3 small cucumbers, thinly sliced
- 1 small carrot, julienned or grated
- 1 tomato, diced
- 1/4 small red onion, thinly sliced
- 1 tablespoon vinegar (apple cider or white vinegar)
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 2 hard-boiled eggs, chopped
- Salt & pepper to taste
Instructions
- Prepare the vegetables: Wash and slice cucumbers, carrot, tomato, and red onion as indicated.
- Make the dressing: In a small bowl, mix mayonnaise, vinegar, honey, salt, and pepper until smooth.
- Combine salad: In a large bowl, add cucumbers, carrot, tomato, and red onion. Pour the dressing over the vegetables and toss gently to coat.
- Add eggs: Chop the hard-boiled eggs and fold them into the salad carefully.
- Chill & serve: Refrigerate for 15–20 minutes to let flavors combine. Serve chilled.
Tips
- For extra crunch, add a few roasted sunflower seeds or walnuts.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Sprinkle a pinch of paprika or chaat masala for extra flavor.
- Peel cucumbers if the skin is thick or waxed.
- Make the salad 30 minutes ahead for the flavors to meld better.
If you want, I can also rewrite it in a short, viral-style FB/Instagram post for quick sharing with the USA/UK audience. It would be punchy, fun, and scroll-stopping.
Do you want me to do that?