Best 18 Cucumber Carrot Salad Recipes
Cucumber carrot salad is a refreshing and healthy dish that is perfect for a light lunch or side dish. It is made with simple ingredients that are readily available, and it can be prepared in just a few minutes. The combination of cucumber, carrot, and dressing creates a delicious and flavorful salad that is sure to please everyone. Whether you are looking for a healthy snack or a quick and easy meal, cucumber carrot salad is a great choice.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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, AND GINGER SALAD
This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!
Provided by Anne Talbot-Kleeman
Time 1h10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 g
GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION
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
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.)
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
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
CUCUMBER CARROT SALAD (RAITA)
This is a side dish often referred to as 'raita' in Indian cuisine. It consists of a combination of shredded cucumbers and carrots mixed in yogurt.
Provided by PB
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix cucumber, carrot, and yogurt together in a large bowl; season with salt.
- Garnish with cilantro.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 17.3 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.9 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 143.8 mg, Sugar 15 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 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."
GINGERED CUCUMBER-CARROT SALAD
"This delicious salad with vegetables and ginger is quick, easy and a little different from the usual tossed greens," promises Alexandra Armitage of Nottingham, New Hampshire.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper. Pour over cucumber mixture and toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 95 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MISO-CARROT-CUCUMBER SALAD
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to this refreshing summer side dish.
Provided by Candice Kumai
Categories HarperCollins HarperCollins Salad Cucumber Carrot Vegetarian Vegan Sesame Oil Sesame Wheat/Gluten-Free
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 10
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.
CHILEAN CUCUMBER AND CARROT SALAD
One of my co-workers used to come running in with a cucumber, couple of carrots, fresh lime and a jar of chili powder, she would slice the veggies and toss with the lime juice and sprinkle the chili powder every few bites or so as a way of having a quick on the run lunch without eating fast food.
Provided by Debbwl
Categories Vegetable
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Toss sliced veggies with fresh lime juice and sprinkle with chili powder.
- Adjust the seasoning to your own taste and serve.
- This salad does not hold well so please enjoy right away.
CUCUMBER,RADISH, CARROT & CHEESE SALAD
This is a very low fat, crunchy salad made with Lite cheese. Be sure to use a madoline to get these vegies sliced as thin as possible.The mustard and radishes give this salad a nice kick!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
KOREAN CARROT AND CUCUMBER SALAD
Make and share this Korean Carrot and Cucumber Salad recipe from Food.com.
Provided by little_wing
Categories Korean
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in a large bowl, stirring well with a whisk.
- Add cucumbers and carrots and toss to coat.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 44.6, Fat 2.6, SaturatedFat 0.3, Sodium 226, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 0.9
THAI CARROT CUCUMBER SALAD
Make and share this Thai Carrot Cucumber Salad recipe from Food.com.
Provided by Dienia B.
Categories Thai
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- mix together.
- chill.
Nutrition Facts : Calories 60.5, Fat 1.7, SaturatedFat 0.3, Sodium 267.9, Carbohydrate 11.1, Fiber 2.5, Sugar 5.2, Protein 2.2
CUCUMBER & CARROT SALAD
Low fat with lots of taste. You can add red onion to this if you wish just increase the amount of the dressing
Provided by racrgal
Categories Vegetable
Time 4h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
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.
CHICKEN, CARROT, AND CUCUMBER SALAD
This is from Cooking Light. Just looks like a nice variation on the same old chicken salad...we'll see if I can get DH into it (heaven forbid there are no grapes like his mom's LOL!). Posting for safekeeping. The magazine advises serving with cut up pitas or pita chips.
Provided by smellyvegetarian
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a large bowl.
- Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
- Add mayonnaise mixture to chicken mixture; stir until combined.
- Serve atop lettuce leaves.
Tips:
- For a refreshing twist, add sliced radishes or bell peppers to the salad.
- To add some crunch, consider adding sliced almonds, walnuts, or sunflower seeds.
- Feel free to adjust the proportions of cucumber and carrot based on your personal preference.
- If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the dressing.
- For a tangy dressing, use rice vinegar or apple cider vinegar instead of white vinegar.
Conclusion:
Cucumber carrot salad is a versatile and refreshing dish that can be enjoyed as a side salad, a light lunch, or a healthy snack. With its simple ingredients and easy preparation, this salad is a great option for busy individuals or those looking for a healthy and delicious meal. The combination of cucumber and carrot provides a refreshing crunch and a sweet-tart flavor, while the dressing adds a tangy and slightly sweet finish. Feel free to experiment with different variations of the dressing or add additional ingredients to suit your taste preferences. This salad is a great way to incorporate more vegetables into your diet and enjoy a healthy and satisfying meal.
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