Cucumber And Carrot Salad Food
CUCUMBER-CARROT SALAD
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
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
FRESH CUCUMBER CARROT SALAD
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
CUCUMBER AND CARROT SALAD
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
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
CUCUMBER CARROT SALAD
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
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
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
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."
THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE
Make your own convenient salad blend in this Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette. Use 4 cups here, then store the rest.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
- To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
- For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.
Nutrition Facts : Calories 119 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 2 g
CUKES AND CARROTS
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
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.
MEXICAN CUCUMBER AND CARROT SALAD
Great as an afternoon snack, especially during the summertime! May be refrigerated overnight.
Provided by kellieann
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.6 g, Fat 0.3 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 197.1 mg, Sugar 3.8 g
YOGURT CARROT CUCUMBER SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and trim cucumber, and julienne in a food processor. Julienne carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl.
- Mince garlic, and stir into vegetables with yogurt.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 117 milligrams, Sugar 11 grams
CUCUMBER-CARROT SALAD
As salads go, it would be hard to find another one as crunchy and flavorful as this, made with cucumbers, carrots and a creamy garlic-pepper dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in medium bowl.
- Mix all remaining ingredients except cheese until blended. Add to vegetable mixture; mix lightly.
- Refrigerate 1 hour. Sprinkle with cheese before serving.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CUCUMBER, CARROT, AND RED ONION SALAD
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
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.
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