Best Carrot And Red Onion Salad Recipes

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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

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.

GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION



Gamja Salad With Cucumber, Carrot and Red Onion image

Gamja ("potato") salad is likely to be included among a sea of other banchan at Korean restaurants, and is typically mounded on a plate using an ice cream scoop. It's similar to mashed potatoes in texture, mayo-laden like many potato salads, and studded with crunchy vegetables and hard-boiled egg. It's generally a restaurant food, but when home cooks do make it, the salad might be sandwiched between two slices of soft white bread and eaten for lunch. The world is your oyster when it comes to gamja salad: It may include apples, peas, corn kernels, raisins and even nuts, and you can add whatever you like and nix whatever you don't. But the cucumber is gibon ("standard"), and essential, because it adds a vegetal freshness that pulls this dish back from feeling heavy in any way.

Provided by Eric Kim

Categories     dinner, snack, salads and dressings, vegetables, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 Kirby cucumber, deseeded and cut into 1/4-inch cubes
1/2 medium red onion, very finely diced
1 teaspoon kosher salt, plus more as needed
1 medium carrot, peeled and cut into 1/4-inch cubes
1 large russet potato (about 1 pound), peeled and cut into 2-inch cubes
1 large egg
1/3 cup plus 1 tablespoon mayonnaise (preferably Hellmann's)
1 teaspoon granulated sugar
1 teaspoon rice vinegar
Freshly ground black pepper

Steps:

  • In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
  • Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
  • Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
  • Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
  • To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)

CARROT AND RED ONION SALAD



Carrot and Red Onion Salad image

This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 large carrots, coarsely grated
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Pinch crushed red pepper flakes
1 cup fresh cilantro leaves.

Steps:

  • Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

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