Fresh Cucumber Carrot Salad Recipes

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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.

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 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

FRESH CUCUMBER SALAD



Fresh Cucumber Salad image

Provided by Claire Robinson

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

1 English cucumber, peeled and diced
1 cup (1/4 whole) honeydew, finely diced
Kosher salt
2 cups Greek yogurt
1/4 red onion, thinly sliced
1 jalapeno, seeded and finely minced

Steps:

  • Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour or until ready to enjoy.

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.

FRESH AND CRISP CUCUMBER SALAD



Fresh and Crisp Cucumber Salad image

So fresh, crisp, inviting, and full of flavor. Tastes best using fresh organic ingredients. I always get rave reviews for this refreshing salad. Everyone loves the dressing and it's just fresh lemon.

Provided by jlo

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

2 large cucumbers, peeled and sliced
2 large carrots, shredded
1 large yellow bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
¼ red onion, minced
2 teaspoons lemon zest
1 large lemon, juiced

Steps:

  • Toss cucumbers, carrots, yellow bell pepper, red bell pepper, and red onion together in a bowl.
  • Scatter lemon zest over the cucumber mixture. Squeeze lemon juice over the salad and toss to coat.
  • Chill completely in refrigerator to serve.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 16.2 g, Fat 0.6 g, Fiber 4.8 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 31.4 mg, Sugar 4.9 g

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."

FRESH CUCUMBER SALAD



Fresh Cucumber Salad image

Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. -Betsy Carlson, Rockford, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 5

3 medium cucumbers, sliced
1 cup sugar
3/4 cup water
1/2 cup white vinegar
3 tablespoons minced fresh dill or parsley

Steps:

  • Place cucumbers in a 1-1/2- or 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

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.

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