Cucumber Carrot And Red Onion Salad Recipes

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

Ingredients

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.)

RED ONION AND CUCUMBER SALAD

Red Onion and Cucumber Salad image

Provided by Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 red onions, julienned
Salt
3 English cucumbers, peeled, seeded, and thinly sliced
2 teaspoons peeled, grated fresh ginger
2 cloves garlic, minced
2 tablespoons minced fresh chives
2 tablespoons rice vinegar
1/4 cup vegetable oil, preferably canola
Pinch crushed red pepper flakes
Freshly ground black pepper

Steps:

Place the onions in a large bowl; set aside.
In a colander, lightly salt the cucumbers and let drain for about 10 minutes.
Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.
Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.

Nutrition Facts : Calories 110 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 111 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 3 grams

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

Ingredients

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 VEGETABLE SALAD WITH CILANTRO & RED ONION

Cucumber Vegetable Salad With Cilantro & Red Onion image

This delicious, summery salad recipe was printed in USA Weekend. It would be perfect with a spicy Indian dish or, perhaps, a grilled meat. Enjoy!

Provided by hannahactually

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 large seedless English cucumber, thinly sliced
1/2 teaspoon salt
3 medium carrots, peeled and sliced into thin rounds
2 cups cherry tomatoes, halved and salted
1/2 medium red onion, cut into slivers
1/2 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup rice wine vinegar
ground black pepper, to taste

Steps:

Toss cucumber slices with salt in a colander; let stand in the sink or over a bowl until juice has drained, 30-45 minutes.
Pat cucumbers dry with paper towels and turn into a large bowl.
Add remaining vegetables, cilantro, and oil; toss to coat.
Add vinegar and pepper; toss again.
(This salad can be covered and refrigerated several hours.).

Nutrition Facts : Calories 85.1, Fat 7, SaturatedFat 0.9, Sodium 164.4, Carbohydrate 5.8, Fiber 1.4, Sugar 3, Protein 0.9

CUCUMBER, TOMATO, AND RED ONION SALAD

Cucumber, Tomato, and Red Onion Salad image

This is a simple and great salad as a cooling accompaniment to curry or any spicy meal.

Provided by tastebudart

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

4 tomatoes, cut into 8 wedges
2 large cucumbers, peeled and sliced
1 large red onion, chopped
¼ cup chopped fresh cilantro
juice of 1 fresh lime
salt to taste

Steps:

Mix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.

Nutrition Facts : Calories 40.5 calories, Carbohydrate 9.5 g, Fat 0.3 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.9 g

CUCUMBER AND RED ONION SALAD

Cucumber and Red Onion Salad image

A tasty alternative to the same old green salad, but prep work made easy using "bag salad" as the base.

Provided by PanNan

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium cucumber, cut into thin slices (preferably long English or European cucumber)
1/2 small red onion, cut into thin slices
1/4 cup light sour cream (or plain yogurt)
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) bag mixed baby lettuces and spring greens (or your favorite salad greens)

Steps:

Cut onion slices into quarters.
Toss cucumber slices and onion together in a medium bowl.
Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended.
Let stand 5 minutes.
Divide salad greens among four salad plates.
Stir cucumber and onions again.
Top each plate of greens with 1/4 of the cucumber mixture.

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

Ingredients

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.

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

Ingredients

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

TANGY CARROT, RED CABBAGE & ONION SALAD

Tangy carrot, red cabbage & onion salad image

This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers

Provided by Good Food team

Categories Dinner, Side dish

Time 15m

Number Of Ingredients 10

Ingredients

4 carrots , cut into thin sticks or grated
½ red cabbage , finely shredded
2 small red onions , finely sliced
handful mint leaves
handful coriander leaves
handful toasted peanuts , roughly chopped
juice 2 limes
1 tbsp groundnut oil
1 red chilli , deseeded and finely chopped
1 tbsp soft brown sugar

Steps:

Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium

CUCUMBER AND RED ONION SALAD

Cucumber and Red Onion Salad image

This cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! -Brynn Steckman, Westerville, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 small English cucumbers, thinly sliced
1 cup thinly sliced red onion
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sesame oil

Steps:

Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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