Shaved Carrots And Cucumbers Recipes

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SHAVED CUCUMBER & CARROT SALAD



Shaved Cucumber & Carrot Salad image

Thin, crisp cucumber and carrot ribbons get tossed in a light, rice wine vinaigrette. This light and refreshing salad makes the perfect summer side dish.

Provided by One Sweet Mess

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 family-size Stouffer's Lasagna
1/2 teaspoon sesame oil
2 tablespoons seasoned rice vinegar
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 medium carrots, peeled
2 cups shaved English cucumber
1 teaspoon sesame seeds

Steps:

  • Preheat the oven to 375 degrees F. Cook the lasagna according to the package instructions. While the lasagna cools, prepare the salad by combining sesame oil, vinegar, sugar, salt, and black pepper in a large bowl; whisk until sugar dissolves. Shave carrots into thin strips using a vegetable peeler. Add carrot and cucumber mixture to the vinegar mixture; toss to coat. Top with sesame seeds. Serve immediately.

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE



Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
  • In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

CUCUMBERS AND CARROTS



Cucumbers and Carrots image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 large cucumbers, about 1 1/4 pounds
2 carrots, about 1/2 pound
2 tablespoons butter
1 tablespoon finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon ground cumin

Steps:

  • Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
  • Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
  • Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
  • Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
  • Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams

CUKES AND CARROTS



Cukes and Carrots image

Carrots and green peppers bring extra color and crunch to this refreshing cucumber salad from Karla Hecht, Plymouth, Minnesota. The sweet dressing she creates is an ideal match for the crisp summer produce.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 7

5 medium cucumbers, thinly sliced
4 medium carrots, thinly sliced
1 medium onion, halved and thinly sliced
1 small green pepper, chopped
2 teaspoons canning salt
1-1/2 cups sugar
1/2 cup white vinegar

Steps:

  • In a large bowl, combine cucumbers, carrots, onion and green pepper. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours. Combine sugar and vinegar. Pour over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 401mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

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