Best 8 Cucumberradish Carrot Cheese Salad Recipes

In the realm of salads, where vibrant flavors dance and textures intertwine, the cucumber-radish-carrot-cheese salad emerges as a refreshing symphony of taste and health. This culinary delight is not just a feast for the palate but also a treasure trove of nutrients, with each ingredient contributing its unique symphony of flavors and beneficial properties. From the crisp crunch of cucumbers to the peppery zing of radishes, the earthy sweetness of carrots to the tangy sharpness of cheese, this salad offers a delightful symphony of textures and flavors that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

CUCUMBER-CARROT SALAD

Cucumber-Carrot Salad image

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

Ingredients

¼ cup seasoned rice vinegar
1 teaspoon white sugar
½ teaspoon vegetable oil
¼ teaspoon grated peeled ginger
¼ teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
½ cucumber - halved lengthwise, seeded, and sliced

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

RADISH CUCUMBER SALAD

Radish Cucumber Salad image

I put this salad together with vegetables I had left in my garden. My family liked it so well, I started bringing it to community suppers and was often asked for the recipe. It's a refreshing side dish for any meat entree. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 medium cucumber, peeled, seeded and cut into 1-inch julienne strips
2 radishes, julienned
2 tablespoons chopped red onion
1 tablespoon olive oil
1-1/2 teaspoons lemon juice
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

CUCUMBER,RADISH, CARROT & CHEESE SALAD

Cucumber,Radish, Carrot & Cheese Salad image

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

Ingredients

1/2 large English cucumber, sliced thinly
10 large radishes, very thinly sliced
1/2 cup very thinly sliced red onion
1 small carrot, thinly sliced
6 ounces low-fat swiss cheese, grated
6 fresh basil leaves, chiffonade
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/3 cup nonfat yogurt
1 tablespoon light mayonnaise
2 teaspoons dried parsley
1/4 teaspoon celery seed
1 -2 clove garlic, finely minced
1/2 teaspoon sugar
salt and pepper, to taste

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.

THAI CUCUMBER AND RADISH SALAD

Thai Cucumber and Radish Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

Steps:

In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

CURRIED CARROT SALAD

Curried Carrot Salad image

This savory side takes the classic French grated carrot salad and adds depth of flavor, with capers, red onions, curry powder and cumin. It keeps well, so make a large batch and keep it in the refrigerator for several not-sad desk lunches.

Provided by Martha Rose Shulman

Categories salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup grated or finely chopped red onion (optional)
2 to 3 tablespoons extra-virgin olive oil or canola oil (or a mix of the two)
2 to 3 tablespoons buttermilk
2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon ground lightly toasted cumin seeds
Salt and black pepper
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley
3 tablespoons capers, rinsed and coarsely chopped

Steps:

Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY CUCUMBER, RADISH, AND TOMATO SALAD

Creamy Cucumber, Radish, and Tomato Salad image

Creamy cucumber, radish, and tomato salad. Garnish with a little extra dill.

Provided by Mindy Harwood

Categories Tomato Salad

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
½ cup crumbled feta cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bunch radishes, diced
1 pint cherry tomatoes, quartered
1 large English cucumber, diced
¼ medium red onion, chopped

Steps:

Combine mayonnaise, feta, chives, dill, lemon juice, salt, and pepper in a large bowl. Add radishes, tomatoes, cucumber, and onion and toss together.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 8.9 g, Cholesterol 11.7 mg, Fat 22.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 362.5 mg, Sugar 2.2 g

CARROT AND RADISH SALAD

Carrot and Radish Salad image

Categories Salad Vegetable Side No-Cook Quick & Easy Carrot Radish Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil

Steps:

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

CUCUMBER CARROT SALAD

Cucumber Carrot Salad image

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

Ingredients

1/4 cup rice wine vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
1/2 teaspoon salt
fresh ground pepper, to taste
1 cup shredded carrot
1 English cucumber, peeled, seeded and diced
1/2 small red onion, cut in half and thinly sliced

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.

Tips:

For the best flavor, use fresh, crisp vegetables.
Grate the vegetables finely so that they absorb the dressing evenly.
Use a light hand when adding salt, as the cheese and dressing will also contribute saltiness.
If you don't have buttermilk, you can substitute plain yogurt or sour cream.
Let the salad chill for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

This cucumber radish carrot cheese salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it tangy, sweet, or creamy, this salad is sure to please. So next time you are looking for a healthy and delicious salad, give this one a try.