Carrot Salad with Vegetables

Name: Carrot Salad with Vegetables
Yield: 8
Ingredients: 500 g of carrots (or sweet potatoes); 1/2 cup chopped fresh cilantro; 1/2 cup chopped green bell pepper; 1/2 cup chopped parsley, (cilantro) leaves; 1/4 cup chopped green onion; 1/4 cup pitted and chopped pickled cucumber; 1 cup mayonnaise; 1 tablespoon olive oil; 2 tablespoons apple cider vinegar; 2 teaspoons salt; 1/2 teaspoon black pepper; 1 teaspoon mustard

1
500 g of carrots (or sweet potatoes)
2
1/2 cup chopped fresh cilantro
3
1/2 cup chopped green bell pepper
4
1/2 cup chopped parsley, (cilantro) leaves
5
1/4 cup chopped green onion
6
1/4 cup pitted and chopped pickled cucumber
7
1 cup mayonnaise
8
1 tablespoon olive oil
9
2 tablespoons apple cider vinegar
10
2 teaspoons salt
11
1/2 teaspoon black pepper
12
1 teaspoon mustard

Ingredients

1
500 g of carrots (or sweet potatoes)
2
1/2 cup chopped fresh cilantro
3
1/2 cup chopped green bell pepper
4
1/2 cup chopped parsley, (cilantro) leaves
5
1/4 cup chopped green onion
6
1/4 cup pitted and chopped pickled cucumber
7
1 cup mayonnaise
8
1 tablespoon olive oil
9
2 tablespoons apple cider vinegar
10
2 teaspoons salt
11
1/2 teaspoon black pepper
12
1 teaspoon mustard

Directions

1
Cook the carrots or sweet potatoes, let them cool, peel, and cut into cubes
2
Mix together the cilantro, green bell pepper, parsley, green onion, and pickled cucumber
3
Set aside 1/2 cup
4
Add the remaining ingredients to the carrots, combine with mayonnaise, olive oil, apple cider vinegar, and seasonings
5
Place in a bowl and mix well
6
Sprinkle with the reserved vegetables
7
Refrigerate for at least 8 to 10 hours.