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Celebrating National Sriracha Week With Chef Camille

Today in the WFMY News 2 Kitchen we're cooking with Chef Camille. On today's Menu: Petit Pois a la Francaise and Roasted Scottish Salmon. Enjoy!

Cucumber, Carrot, Lime Slaw

  • 2 Medium-sized cucumbers, shredded
  • 2 Medium-sized carrots, shredded
  • Salt and pepper to taste
  • Juice of half a lemon
  • Dash of Sriracha (optional)
  1. Combine the carrots and cucumbers in a small mixing bowl.
  2. Mix lemon juice with dash of Sriracha (if wanted)
  3. Add salt and pepper to taste. Mix together with veggies.
  4. Cover and place in the fridge

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