Carrot Cucumber Salad Recipes

CUCUMBER-CARROT SALAD

Cucumber-Carrot Salad image

Cool and refreshing Asian salad. Very simple!

Provided by Somer

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

¼ cup seasoned rice vinegar
1 teaspoon white sugar
½ teaspoon vegetable oil
¼ teaspoon grated peeled ginger
¼ teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
½ cucumber - halved lengthwise, seeded, and sliced

Steps:

Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 58.6 calories, Carbohydrate 11.5 g, Fat 1.4 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 335.5 mg, Sugar 6.7 g

MEXICAN CUCUMBER AND CARROT SALAD

Mexican Cucumber and Carrot Salad image

Great as an afternoon snack, especially during the summertime! May be refrigerated overnight.

Provided by kellieann

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 cucumber, sliced
1 (8 ounce) package baby carrots
1 lime, juiced
1 teaspoon chili powder
¼ teaspoon salt
1 pinch cayenne pepper, or more to taste

Steps:

Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.

Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.6 g, Fat 0.3 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 197.1 mg, Sugar 3.8 g

CUCUMBER CARROT SALAD

Cucumber Carrot Salad image

This is super easy, very tasty and travels well so it's great for picnics, lunch bags, whatever. It tastes wonderful at room temperature. From the Chicago Tribune, originally attributed to Ron Bilaro, a personal chef in Chicago. The original recipe called for 2 T. of the sesame oil but I knocked that down to 1 T. as we feel a little goes a long way with sesame oil. Add more if you wish.

Provided by Hey Jude

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup rice wine vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
1/2 teaspoon salt
fresh ground pepper, to taste
1 cup shredded carrot
1 English cucumber, peeled, seeded and diced
1/2 small red onion, cut in half and thinly sliced

Steps:

Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
This travels well and tastes great at room temperature.

CUCUMBER, CARROT, AND RED ONION SALAD

Cucumber, Carrot, and Red Onion Salad image

Categories Salad Onion Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Cucumber Carrot Chill Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
1 cup coarsely shredded carrot
1 cup paper-thin slices red onion
1/3 cup white-wine vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt, or to taste
1 teaspoon sugar

Steps:

In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well. Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.

CUCUMBER CARROT SALAD

Cucumber Carrot Salad image

Categories Salad Leafy Green Vegetable Side No-Cook Quick & Easy Cucumber Hot Pepper Carrot Summer Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 garlic clove, minced and mashed to a paste
2 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably naam pla)
1 tablespoon sugar
1 fresh Thai or serrano chili, or to taste, seeded and minced (wear rubber gloves)
2 seedless cucumbers, quartered lengthwise, seeded, and cored
1 carrot, shredded coarse
soft-leafed lettuce for serving

Steps:

In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
Serve salad in lettuce "cups."

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