Cucumber Carrot Salad Recipes

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FRESH CUCUMBER CARROT SALAD

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7



Fresh Cucumber Carrot Salad image

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.

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

CUCUMBER CARROT SALAD

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



Cucumber Carrot Salad image

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.

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

CUCUMBER, CARROT, AND GINGER SALAD

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



Cucumber, Carrot, and Ginger Salad image

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

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

MEXICAN CUCUMBER AND CARROT SALAD

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



Mexican Cucumber and Carrot Salad image

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

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

CUCUMBER CARROT SALAD

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



Cucumber Carrot Salad image

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."

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

THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE

Make your own convenient salad blend in this Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette. Use 4 cups here, then store the rest.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 11



The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette image

Steps:

  • Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
  • To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
  • For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.

Nutrition Facts : Calories 119 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 2 g

1 head butter lettuce, such as Bibb or Boston, trimmed
1 head crisp, long-leaved lettuce, such as romaine, trimmed
1 head loose-leaved lettuce, such as red leaf, trimmed
2 cups baby arugula
1 English cucumber, thinly sliced
1 large carrot, shredded
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper

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