Best Cucumber And Carrot Salad Recipes

CUCUMBER, CARROT, AND RED ONION SALAD

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

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.)

CUCUMBER, CARROT, AND GINGER SALAD

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.

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

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.

MEXICAN CUCUMBER AND CARROT SALAD

Steps:

• Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.

KOREAN CARROT AND CUCUMBER SALAD

Steps:

• Combine first 7 ingredients in a large bowl, stirring well with a whisk.
• Add cucumbers and carrots and toss to coat.
• Sprinkle with sesame seeds.

CHILEAN CUCUMBER AND CARROT SALAD

Steps:

• Toss sliced veggies with fresh lime juice and sprinkle with chili powder.
• Adjust the seasoning to your own taste and serve.
• This salad does not hold well so please enjoy right away.

CUCUMBER AND CARROT SALAD

Steps:

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

CHICKEN, CARROT, AND CUCUMBER SALAD

Steps:

• Combine first 5 ingredients in a large bowl.
• Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
• Add mayonnaise mixture to chicken mixture; stir until combined.
• Serve atop lettuce leaves.

SEASONED RICE NOODLES WITH CUCUMBER AND CARROT SALAD RECIPE - (4.3/5)

Steps:

• Cut the cucumber into ultra-thin slices (I use my food processor to get them paper thin). Toss cucumber slices with salt and let sit for 20 minutes. Drain well, squeezing gently to remove any excess water. Peel the carrots and shred (again, I use my food processor for this -- it makes it so much easier). In a large bowl, combine the cucumber slices, carrots, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil and toasted sesame seeds. Toss well to combine. Set aside. Cook the rice vermacelli noodles according to package directions. Once cooked, rinse with cold water and let fully drain. In a large bowl, combine the rice noodles, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil, ground ginger, garlic powder and soy sauce. Toss until fully coated. Divide the rice noodles among four plates and top with the cucumber and carrot salad. Serve.

LAMB CHOPS WITH CARROT PUREE AND CUCUMBER SALAD

Steps:

• Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
• Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, the cilantro stems and carrots and bring to a simmer. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes. Transfer the vegetable mixture to a food processor and puree until smooth, at least 1 minute. Season with 1 teaspoon salt and a few grinds of pepper; cover to keep warm.
• Gently squeeze out any excess water from the cucumbers and transfer to a medium bowl. Stir in 2 tablespoons olive oil, the vinegar, cilantro leaves, garlic and jalapeno; season with pepper.
• Heat a large cast-iron skillet over high heat. Season the lamb chops with salt and pepper; rub all over with the remaining 2 tablespoons olive oil. Cook the lamb chops two at a time, turning once, until browned, 6 to 7 minutes for medium doneness. Serve with the carrot puree and cucumber salad.

CHEF MICHAEL SMITH CUCUMBER AND CARROT SALAD

Steps:

• Thinly slice cucumber and carrots. Place in a bowl and add vinegar, olive oil, honey, Tabasco sauce and season with salt. Toss well.