Fresh Cucumber Carrot 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

FRESH CUCUMBER CARROT SALAD

Fresh Cucumber Carrot Salad image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 small or 1 large cucumber, peeled and seeded
2 carrots, grated
1 small or 1/2 large shallot, chopped
2 tablespoons rice wine vinegar
2 teaspoons Sriracha
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper

Steps:

Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.

CUCUMBER AND CARROT SALAD

Cucumber and Carrot Salad image

A colourful, fresh-tasting salad that comes together very quickly with the help of the food processor.

Provided by Irmgard

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 English cucumber, sliced thinly
2 carrots, grated
1/2 red onion, thinly sliced
2 teaspoons fresh ginger, grated
1/4 cup cider vinegar
2 tablespoons honey
1/4 cup olive oil
1 teaspoon dried mint
salt
ground black pepper

Steps:

Put all of the ingredients into a medium-sized bowl and mix well.
Adjust seasoning if necessary and serve.

Nutrition Facts : Calories 185.1, Fat 13.7, SaturatedFat 1.9, Sodium 25, Carbohydrate 16.1, Fiber 1.5, Sugar 11.9, Protein 1

CUCUMBER, CARROT, AND GINGER SALAD

Cucumber, Carrot, and Ginger Salad image

This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!

Provided by Anne Talbot-Kleeman

Time 1h10m

Yield 4

Number Of Ingredients 6

Ingredients

1 large English cucumber
1 cup shredded carrots
2 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon minced fresh ginger
½ teaspoon salt

Steps:

Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 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 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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