Gamja Salad With Cucumber Carrot And Red Onion Recipes

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CARROT AND RED ONION SALAD

This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7



Carrot and Red Onion Salad image

Steps:

  • Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

2 large carrots, coarsely grated
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Pinch crushed red pepper flakes
1 cup fresh cilantro leaves.

GAMJA SALAD

This super simple recipe sticks to the standard ingredients of a Korean potato salad, but feel free to add canned corn, cubed ham, raisins, apple, cooked macaroni and more. Subtly sweet and tangy, it is perfect as a banchan for a Korean BBQ night, as a standalone banchan or as filling for a sandwich made with very soft milk bread slices.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9



Gamja Salad image

Steps:

  • Add the cucumber and carrot to a medium bowl and season with 1/2 teaspoon salt. Let sit for at least 15 minutes.
  • Prepare an ice bath and set aside.
  • Put the potatoes in a large pot, cover with at least 1 inch of cold water and season lightly with salt. Carefully add the eggs. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 8 to 10 minutes. Transfer the eggs to the ice bath with a slotted spoon. Drain the potatoes in a colander and transfer to a large bowl. Mash while still hot. Season with salt.
  • Remove the eggs from the ice bath and peel. Cut one of the eggs in half and remove and reserve the yolk for later use. Chop the remaining eggs and egg whites finely and add to the mashed potatoes.
  • Put the cucumber and carrot in a dry towel and squeeze out and discard the liquid. Add the cucumber, carrot, mayonnaise, sugar, rice vinegar and onion to the mashed potato mixture and fold to combine. Season with salt.
  • Scoop portions with an ice cream scoop onto small side dishes/banchan plates and pass the reserved yolk through a fine-mesh sieve over the portioned salads.

2 small Persian cucumbers (about 4 ounces), seeded and finely diced
1 small carrot (about 4 ounces), peeled and finely diced
Kosher salt
3 medium russet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch chunks
3 large eggs
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon rice vinegar
1/4 onion, finely diced

GAJJARA KOSAMBARI (CARROT SALAD)

There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn't available, keep a bag of frozen grated coconut in the freezer. It's easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.

Provided by Tejal Rao

Categories     snack, salads and dressings, vegetables, appetizer, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 12



Gajjara Kosambari (Carrot Salad) image

Steps:

  • In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
  • Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon white sesame seeds
1/4 teaspoon black mustard seeds
1/4 cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
Handful of cilantro leaves and tender stems, chopped
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 lemon, for squeezing

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



Cucumber, Carrot, and Red Onion Salad image

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.

4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
1 cup coarsely shredded carrot
1 cup paper-thin slices red onion
1/3 cup white-wine vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt, or to taste
1 teaspoon sugar

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