Best Cucumber Carrot Salad Raita Recipes

CUCUMBER-CARROT SALAD

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.

CUCUMBER RAITA RECIPE

Steps:

• Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
• Also fine chop coriander and mint leaves (optional).
• Deseed the green chilli and chop. (optional)
• Whisk chilled yogurt in a large mixing bowl.
• Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
• Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
• Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
• Cucumber raita is best served fresh but can be chilled for a few hours.

FRESH CUCUMBER CARROT SALAD

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.

CARROT AND CUCUMBER RAITA RECIPE

Steps:

• Mix yogurt and sour cream in medium bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or until chilled.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

CUCUMBER RAITA

Steps:

• Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
• Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.

CUCUMBER CARROT SALAD

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.

CUCUMBER RAITA (CUCUMBER SALAD)

Steps:

• 1. Drain excess liquid from yoghurt by placing it in a mesh strainer or in cheesecloth for about half an hour.
• 2. Roughly chop the cucumber with its seeds and skin. Season with salt, black pepper, and lime juice. Set aside.
• 3. Transfer the drained yoghurt to a large bowl. Add cucumber mixture, cumin, and paprika. Mix well.
• 4. Allow the raita to chill for 10-15 minutes, then garnish with mint.
• 5. Serve as a cooling side dish with curried vegetables and rice.

RAITA - CUCUMBER, CARROT AND MINT

Steps:

• De-seed and grate the cucumber and squeeze out all the juice, place in a medium siezed bowl. Grate the carrot and add.
• Add remaining ingredients and stir. let rest for 30 minutes in the fridge and serve.