Chilean Cucumber And Carrot Salad Recipes

SIMPLE CUCUMBER AND RADISH SALAD

Steps:

• Toss cucumber slices, radish slices, and red onion slices together in a bowl. Mix vinegar, lemon juice, olive oil, salt, and black pepper together in a separate bowl; pour over cucumber mixture and toss to coat.

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.

INDONESIAN CUCUMBER SALAD

Steps:

• Cut the cucumber in half and remove the seeds.
• Slice the cucumber into little moon-shaped slices.
• Julien the carrot into very fine pieces.
• Coarsely chop the shallot and chile.
• Peel the ginger but leave the piece whole.
• Combine all of the ingredients and keep refrigerated for a few hours. Serve as a condiment to rice dishes or grilled sate.

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.)