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### **Instructions**
#### **Step 1: Prepare the Vegetables**
1. Wash and peel the carrots. Cut them into thin julienne strips or use a grater if preferred.
2. Trim the ends of the green beans and blanch them in boiling water for 2-3 minutes until tender-crisp. Drain and immediately transfer them to a bowl of ice water to preserve their vibrant green color.
3. Optional: Halve the cherry tomatoes and finely chop the red onion.
#### **Step 3: Assemble the Salad**
1. In a large bowl, combine the carrots, blanched green beans, cherry tomatoes, and red onion.
2. Drizzle the dressing over the vegetables and toss until everything is evenly coated.
3. Garnish with freshly chopped parsley or cilantro for a burst of color and flavor.
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1. **As a Side Dish**: Serve this salad alongside grilled chicken, fish, or tofu for a balanced meal.
2. **Light Lunch**: Pair it with crusty bread or a cup of soup for a satisfying yet light lunch option.
3. **Potluck or Picnic**: This salad is easy to transport and stays fresh, making it a great choice for gatherings.
### **Tips and Variations**
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### **Conclusion**