Surprisingly, this week’s French Fridays with Dorie challenge isn’t a pasta dish – it’s a salad! Dorie’s recipe calls for cucumbers, but I can’t eat them, so I substituted shredded carrots for them. The other change we made was to use walnut oil in place of pistachio oil. We had plenty of fresh mint in our garden to toss in. You can find Dorie’s original recipe here.
This is a light, refreshing salad that’s quick to put together. It makes a mayonnaise-free alternative to coleslaw. We served it with Poached Sole topped with Crab and Madagascar Red Rice.
|Sunset view from our rooftop deck|
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Lizzy Do says
So colorful, Susan…I skipped this one and went back to the carrot salad. Your sunsets are spectacular…thanks for sharing~
Paula @ Vintage Kitchen says
I like your salad better Susan! Though I can eat cucumbers, it´s hard to want to eat them except for pickled. Wonderful substitutions and I like the view from your deck! Have a great weekend
Cher Rockwell says
The carrots add such a vibrant touch to the mixture.
Have a lovely weekend!
Laura (Tutti Dolci) says
What a beautiful salad!! The fresh veggies and mint sound refreshing!
Your salad looks very pretty with the shredded carrots. I like the idea of thinking of this as more of a cole slaw – perhaps I would like it more that way.
tricia s. says
I like all your substitutions, it looks so good. We were not too pleased with this recipe, but at least I tried it. That is the
only way to try new things. Have a great weekend.
Geraldine Saucier says
A beautiful salad. I like the addition of the carrots. What a wonderful pairing with the Poached Sole. I love the picture of the sunset. What a beautiful view you have:)
So vibrant and colorful…I think I would have liked this salad much better with carrots! I also used walnut oil…but this one was not a winner in my book. Sounds much better than it was! Oh Susan, simply gorgeous sunset!! Have a wonderful weekend!
Pacheco Patty says
I’m liking the look of the shredded carrots in your salad, sounds like a wonderful delicious menu!
Have a fantastic holiday weekend;-)
Your version is so pretty! I like the idea of using shredded carrots in this salad. Have a great long weekend!
You know, I had walnut oil in my fridge and though about using it, but somehow it just sounded weird with zucchini. I used olive oil instead and somehow found it a little lacking in flavor.
Nice idea to add carrots, I’m not really huge fan of cucumber either.
Mary Hirsch says
Not real crazy about this salad, Susan. I don’t know if the carrots instead of the cukes would have helped it out for me – it was the raw zucchini that didn’t work. From what other bloggers have told me, I think I should have put the zucchini through a salt and soak process. Unfortunately, as we know, if it’s not in the recipe, I don’t do it. This is one dish that would have been improved by 1/4 cup of Licor 43. I know that for sure.
I love the colours in your salad!
And the sunset is spectacular!
I made couldn’t imagine eating ‘ribbons’ of raw zucchini so I made spaghetti thin straps, I think this made a real difference!
Love the sunset, Susan! I also love the color of the carrots in your salad, so much more festive that Dorie’s green & white version. Don’t you just love fresh garden herbs? Hope you had a great weekend.