Best 2 Cucumber Carrot And Red Onion Salad Recipes

Cucumber carrot and red onion salad is a refreshing and healthy dish that can be enjoyed as a side or main course. It’s a great way to get your daily dose of fruits and vegetables. The cucumber provides hydration and a cool, crisp texture, while the carrots add sweetness and a crunch. The red onion adds a bit of sharpness and spice. This salad is easy to make and can be tailored to your own taste. You can add other vegetables, such as tomatoes, bell peppers, or celery. You can also change the dressing to your liking. No matter how you make it, this salad is sure to be a hit!

Here are our top 2 tried and tested recipes!

CUCUMBER, CARROT, AND RED ONION SALAD

Cucumber, Carrot, and Red Onion Salad image

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

Ingredients

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

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.

GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION

Gamja Salad With Cucumber, Carrot and Red Onion image

Gamja ("potato") salad is likely to be included among a sea of other banchan at Korean restaurants, and is typically mounded on a plate using an ice cream scoop. It's similar to mashed potatoes in texture, mayo-laden like many potato salads, and studded with crunchy vegetables and hard-boiled egg. It's generally a restaurant food, but when home cooks do make it, the salad might be sandwiched between two slices of soft white bread and eaten for lunch. The world is your oyster when it comes to gamja salad: It may include apples, peas, corn kernels, raisins and even nuts, and you can add whatever you like and nix whatever you don't. But the cucumber is gibon ("standard"), and essential, because it adds a vegetal freshness that pulls this dish back from feeling heavy in any way.

Provided by Eric Kim

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

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 Kirby cucumber, deseeded and cut into 1/4-inch cubes
1/2 medium red onion, very finely diced
1 teaspoon kosher salt, plus more as needed
1 medium carrot, peeled and cut into 1/4-inch cubes
1 large russet potato (about 1 pound), peeled and cut into 2-inch cubes
1 large egg
1/3 cup plus 1 tablespoon mayonnaise (preferably Hellmann's)
1 teaspoon granulated sugar
1 teaspoon rice vinegar
Freshly ground black pepper

Steps:

In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)

Tips:

Choose fresh and crisp vegetables: The quality of your vegetables will greatly affect the taste of your salad. Look for cucumbers and carrots that are firm and have a deep green or orange color. Red onions should be firm and have a pungent smell.
Slice the vegetables thinly: This will help them to absorb the dressing more easily and make them easier to eat.
Use a sharp knife: A sharp knife will make it easier to slice the vegetables thinly and evenly.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the flavors of the vegetables.
Serve the salad immediately: This salad is best enjoyed fresh. If you make it ahead of time, store it in the refrigerator and serve it within a few hours.

Conclusion:

This cucumber, carrot, and red onion salad is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its crunchy vegetables, tangy dressing, and beautiful colors, this salad is sure to be a hit at your next gathering.