Carrot Cucumber Salad Recipes

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.

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.

Steps:

• Combine cucumbers and salt in large mixing bowl. Toss to coat. Let stand at room temperature 15 minutes.
• Rinse salt off of cucumbers and return to bowl. Add carrot.
• In a small bowl mix together remaining ingredients.
• Pour over cucumber mixture and toss well to coat.
• Cover and refrigerate at least four hours.

Steps:

• Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
• Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, the cilantro stems and carrots and bring to a simmer. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes. Transfer the vegetable mixture to a food processor and puree until smooth, at least 1 minute. Season with 1 teaspoon salt and a few grinds of pepper; cover to keep warm.
• Gently squeeze out any excess water from the cucumbers and transfer to a medium bowl. Stir in 2 tablespoons olive oil, the vinegar, cilantro leaves, garlic and jalapeno; season with pepper.
• Heat a large cast-iron skillet over high heat. Season the lamb chops with salt and pepper; rub all over with the remaining 2 tablespoons olive oil. Cook the lamb chops two at a time, turning once, until browned, 6 to 7 minutes for medium doneness. Serve with the carrot puree and cucumber salad.

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.

Steps:

• Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
• Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

Steps:

• Put all of the ingredients into a medium-sized bowl and mix well.
• Adjust seasoning if necessary and serve.

Steps:

• Combine carrots, cucumber, radishes & onion rings.
• Add dressing & toss lightly, season to taste.
• Place in a lettuce lined bowl and garnish with spring onions.

Steps:

• Toss dressing ingredients together in a bowl.
• Place all salad ingredients into bowl toss, and chill for 1 hour and serve on a bed of greens.

Steps:

• Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.

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.

Steps:

• Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
• Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

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.

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.