QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
PICKLED CUCUMBER RAINBOW CARROT SLAW
Make and share this Pickled Cucumber Rainbow Carrot Slaw recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
- In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
- Garnish with the cilantro. Chill until ready to serve.
Nutrition Facts : Calories 69.5, Fat 3.8, SaturatedFat 0.3, Sodium 41.1, Carbohydrate 8.5, Fiber 1.8, Sugar 4.5, Protein 1
CUCUMBER AND CARROT PICKLE
This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.
Provided by Food Network Kitchen
Time 30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
- Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
CUCUMBER-CARROT SALAD
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
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
QUICK CUCUMBER AND CARROT PICKLE
This pickle is very easy and quick to make. The flavor is sweet and tangy. It is a good side dish for Chinese food.
Provided by Elsa Beene
Categories Vegetables
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch.
- 2. Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
- 3. Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
- 4. Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.
CUCUMBER SLAW
A new twist that is healthier than a basic slaw. This is easy and fast to make.
Provided by hargster
Categories Salad Coleslaw Recipes No Mayo
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 10.9 g, Fat 0.3 g, Fiber 1.5 g, Protein 1 g, Sodium 337 mg, Sugar 7.1 g
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QUICK PICKLED CUCUMBERS, CARROTS, AND SHALLOTS RECIPE
From bonappetit.com
3.4/5 (34)Servings 1
- Bring vinegar, sugar, lime juice, salt, jalapeño, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.
- Place cucumbers, carrot, and shallots in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days. Serve with Korean Fried Chicken Wings (click for recipe).
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Reviews 10Servings 2Cuisine AsianCategory Appetizer, Salad, Side Dish
- Using a julienne peeler or grater, shred the cucumber and carrots into long strips. Toss the vegetables in a medium bowl, along with the vinegars, water, sugar, and sesame oil.
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