Low Fat Cucumber Carrot Salad Recipes

CUCUMBER-CARROT SALAD

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.

CUCUMBER CARROT SALAD

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

Steps:

• Combine cucumbers and salt in large mixing bowl. Toss to coat. Let stand at room temperature 15 minutes.
• Rinse salt off of cucumbers and return to bowl. Add carrot.
• In a small bowl mix together remaining ingredients.
• Pour over cucumber mixture and toss well to coat.
• Cover and refrigerate at least four hours.

LOW-FAT CUCUMBER CARROT SALAD

Steps:

• In a small bowl, place the cranberries and cover with warm water to soften.
• In a medium bowl, stir together the yogurt, salt, pepper and cumin.
• Add the carrots and cucumber.
• Drain the cranberries and add to the mixture.
• Stir to combine.
• Cover and chill before serving.

LOW-FAT CARROT SALAD

Steps:

• Mix all ingredients except nuts together, sprinkle with nuts.
• Serve immediately, because it turns brown within an hour.

LOW-FAT CUCUMBER SALAD

Steps:

• In a large bowl, combine the sour cream, vinegar, lemon juice, salt and pepper. Add cucumbers and onion; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

LOW-FAT CUCUMBER CARROT SALAD

Steps:

• In a small bowl, place the cranberries and cover with warm water to soften.
• In a medium bowl, stir together the yogurt, salt, pepper and cumin.
• Add the carrots and cucumber.
• Drain the cranberries and add to the mixture.
• Stir to combine.
• Cover and chill before serving.