Cucumber carrot salad with umami dressing from Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart (page 114) by Timothy Pakron

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Accompaniments: Toasted gomashio

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on August 05, 2021

    5 stars. Simple, easy to prepare, light and refreshing. The salad dressing is a whole different level of savory umami that balanced the sweetness of the cucumber and carrots. Good for lunches if you keep the dressing on the side until right before serving. Served with mesquite-marinated crispy tofu and pork tenderloin for the omnivores in the family. Will make again!

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