Cucumber Carrot Bites Recipes

Steps:

• Cut the cucumbers lengthwise in half & seeded them.
• Reserve 2 Tbsp. of the carrots. Mix the remaining carrots with the cream cheese.
• Spoon into the cucumber shells. Top with the reserved carrots.
• Cut each cucumber half into 5 equal pieces befroe serving.

Steps:

• Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
• Cut each cucumber half into 5 pieces to serve.

Steps:

• Using a melon baller or teaspoon, scoop out a small portion from the center of each cucumber round (without going all the way through); season cucumber cups with salt and pepper.
• In a small bowl, mix together carrot, sour cream, scallion whites, and vinegar; season with salt and pepper. Divide mixture evenly among cucumber cups; garnish with scallion greens.

Steps:

• Mix yogurt and sour cream in medium bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or until chilled.

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:

• 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.