Best Cucumber Carrot Salad Recipes

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CUCUMBER-CARROT SALAD



Cucumber-Carrot Salad image

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

¼ cup seasoned rice vinegar
1 teaspoon white sugar
½ teaspoon vegetable oil
¼ teaspoon grated peeled ginger
¼ teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
½ cucumber - halved lengthwise, seeded, and sliced

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

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.

CUCUMBER CARROT SALAD



Cucumber Carrot Salad image

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

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

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.

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.)

CUCUMBER CARROT SALAD (RAITA)



Cucumber Carrot Salad (Raita) image

This is a side dish often referred to as 'raita' in Indian cuisine. It consists of a combination of shredded cucumbers and carrots mixed in yogurt.

Provided by PB

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 5

½ cucumber, shredded
½ carrot, shredded
1 ½ cups plain yogurt
salt to taste
2 tablespoons chopped cilantro

Steps:

  • Mix cucumber, carrot, and yogurt together in a large bowl; season with salt.
  • Garnish with cilantro.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 17.3 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.9 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 143.8 mg, Sugar 15 g

CUCUMBER, CARROT, AND GINGER SALAD



Cucumber, Carrot, and Ginger Salad image

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

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

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

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



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

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

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

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

MEXICAN CUCUMBER AND CARROT SALAD



Mexican Cucumber and Carrot Salad image

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

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

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

FRESH CUCUMBER CARROT SALAD



Fresh Cucumber Carrot Salad image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

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

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.

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD



Baked falafel & cauliflower tabbouleh with pickled carrot, cucumber & chilli salad image

Try these easy falafels with cauliflower tabbouleh and pickled carrot, cucumber and chilli salad. Tasty and healthy, they serve up all five of your five-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 20

400g can chickpeas , drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained)
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
½ small red onion , quartered
1 garlic clove
1 tbsp sesame seeds
½ tsp baking powder (gluten free if you like)
small pack parsley , stalks and leaves separated, leaves chopped
1 tbsp olive oil
½ small cauliflower , cut into florets
½ small pack mint , leaves chopped
½ lemon , juiced
2 carrots , peeled into ribbons
1 cucumber , peeled into ribbons, seedy core removed
1 small red chilli , deseeded and sliced
1½ tbsp rice or white wine vinegar
pinch sugar
½ small pack coriander , leaves picked
2 tbsp % fat natural yogurt

Steps:

  • Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
  • Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
  • Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.

Nutrition Facts : Calories 400 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium

CHILEAN CUCUMBER AND CARROT SALAD



Chilean Cucumber and Carrot Salad image

One of my co-workers used to come running in with a cucumber, couple of carrots, fresh lime and a jar of chili powder, she would slice the veggies and toss with the lime juice and sprinkle the chili powder every few bites or so as a way of having a quick on the run lunch without eating fast food.

Provided by Debbwl

Categories     Vegetable

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cucumber, sliced
2 carrots, sliced
1 fresh lime juice
1 teaspoon chili powder, can use more if you like
salt, to taste
red pepper, to taste (optional)

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.

KOREAN CARROT AND CUCUMBER SALAD



Korean Carrot and Cucumber Salad image

Make and share this Korean Carrot and Cucumber Salad recipe from Food.com.

Provided by little_wing

Categories     Korean

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Splenda granular or 1 teaspoon sugar
2 teaspoons canola oil
2 teaspoons sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
2 cups chopped and seeded cucumbers
1 (10 ounce) bag matchstick carrots
1 teaspoon sesame seeds, toasted

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.

Nutrition Facts : Calories 44.6, Fat 2.6, SaturatedFat 0.3, Sodium 226, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 0.9

THAI CARROT CUCUMBER SALAD



Thai Carrot Cucumber Salad image

Make and share this Thai Carrot Cucumber Salad recipe from Food.com.

Provided by Dienia B.

Categories     Thai

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

4 carrots, grated
2 cucumbers, grated
1 garlic clove, minced
2 scallions, minced
1 serrano pepper, seeded, minced
1 1/2 teaspoons sugar
1 lime, juiced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
2 tablespoons peanuts, chopped
2 tablespoons mint, minced
2 tablespoons Thai basil, minced

Steps:

  • mix together.
  • chill.

Nutrition Facts : Calories 60.5, Fat 1.7, SaturatedFat 0.3, Sodium 267.9, Carbohydrate 11.1, Fiber 2.5, Sugar 5.2, Protein 2.2

MISO-CARROT-CUCUMBER SALAD



Miso-Carrot-Cucumber Salad image

This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to this refreshing summer side dish.

Provided by Candice Kumai

Categories     HarperCollins     HarperCollins     Salad     Cucumber     Carrot     Vegetarian     Vegan     Sesame Oil     Sesame     Wheat/Gluten-Free

Yield Serves 4 as an appetizer or side dish

Number Of Ingredients 10

Miso Dressing:
2 tablespoons organic red or white miso paste
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar or raw
Unfiltered apple cider vinegar
2 teaspoons toasted sesame seeds
Salad:
2 large cucumbers, julienned
1 large carrot, spiralized
2 tablespoons reconstituted wakame

Steps:

  • Make the dressing:
  • Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
  • Assemble the salad:
  • Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
  • Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days.

CUCUMBER CARROT SALAD



Cucumber Carrot Salad image

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

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

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."

BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD



Baked peanut chicken with carrot & cucumber salad image

Reminiscent of a chicken satay, this easy spiced peanut butter-coated chicken with a light carrot, shallot and coriander salad is ready in just 30 mins

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 14

2 tbsp crunchy peanut butter with no added sugar
1 garlic clove , finely grated
½ tsp ground cumin
½ tsp coriander
½ tsp smoked paprika
1 medium egg
2 skinless chicken breasts fillets
1 tbsp cider vinegar
1 tsp rapeseed oil
2 large handfuls salad leaves
10cm piece cucumber , halved and sliced
1 carrot , coarsely grated
1 banana shallot , halved and sliced
good handful coriander , chopped (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
  • Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.

Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

GINGERED CUCUMBER-CARROT SALAD



Gingered Cucumber-Carrot Salad image

"This delicious salad with vegetables and ginger is quick, easy and a little different from the usual tossed greens," promises Alexandra Armitage of Nottingham, New Hampshire.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
2 small carrots, thinly sliced
2 tablespoons minced fresh parsley
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper. Pour over cucumber mixture and toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 95 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER,RADISH, CARROT & CHEESE SALAD



Cucumber,Radish, Carrot & Cheese Salad image

This is a very low fat, crunchy salad made with Lite cheese. Be sure to use a madoline to get these vegies sliced as thin as possible.The mustard and radishes give this salad a nice kick!

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 large English cucumber, sliced thinly
10 large radishes, very thinly sliced
1/2 cup very thinly sliced red onion
1 small carrot, thinly sliced
6 ounces low-fat swiss cheese, grated
6 fresh basil leaves, chiffonade
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/3 cup nonfat yogurt
1 tablespoon light mayonnaise
2 teaspoons dried parsley
1/4 teaspoon celery seed
1 -2 clove garlic, finely minced
1/2 teaspoon sugar
salt and pepper, to taste

Steps:

  • Toss dressing ingredients together in a bowl.
  • Place all salad ingredients into bowl toss, and chill for 1 hour and serve on a bed of greens.

CUCUMBER AND CARROT SALAD



Cucumber and Carrot Salad image

A colourful, fresh-tasting salad that comes together very quickly with the help of the food processor.

Provided by Irmgard

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 English cucumber, sliced thinly
2 carrots, grated
1/2 red onion, thinly sliced
2 teaspoons fresh ginger, grated
1/4 cup cider vinegar
2 tablespoons honey
1/4 cup olive oil
1 teaspoon dried mint
salt
ground black pepper

Steps:

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

Nutrition Facts : Calories 185.1, Fat 13.7, SaturatedFat 1.9, Sodium 25, Carbohydrate 16.1, Fiber 1.5, Sugar 11.9, Protein 1

CUCUMBER & CARROT SALAD



Cucumber & Carrot Salad image

Low fat with lots of taste. You can add red onion to this if you wish just increase the amount of the dressing

Provided by racrgal

Categories     Vegetable

Time 4h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

5 1/2 cups cucumbers, thinly sliced
1/2 teaspoon seasoning salt
1/2 cup carrot, grated
1/4 cup rice wine vinegar
2 teaspoons sesame oil
2 teaspoons sugar
1/8 teaspoon red pepper flakes, crushed

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.

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