Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cucumber carrot salad. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Cucumber Carrot Salad is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Cucumber Carrot Salad is something that I have loved my whole life.
Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing. Carrot salads are refreshing, and this one–with cucumbers, red onion and a zesty cilantro-chili vinaigrette–is sure to become a new favorite. Set a colander over a bowl.
To begin with this particular recipe, we have to prepare a few ingredients. You can have cucumber carrot salad using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cucumber Carrot Salad:
- Make ready 1 each cucumber
- Take 1 each medium apple
- Make ready 2 each medium carrots
- Make ready 1/2 tsp sea salt
- Get 1/2 tbsp lemon juice
- Take 3 dash ground ginger
If you want to try out a new salad, this is one of the best out there. Cut the cucumbers and carrots into thin strips using a mandoline, spiralizer, or a knife. In a bowl, whisk the olive oil, white wine vinegar, lime juice, and season with freshly ground black pepper to taste. In a salad bowl, combine the cucumbers, carrots, and green onion.
Instructions to make Cucumber Carrot Salad:
- Peel carrots and cucumber
- Slice and dice cucumber
- Finally chop carrot
- Dice apple, throwing out the core
- Add cucumber, carrots, Apple to a mixing bowl and stir
- Add lemon juice, ginger, salt
- Stir and serve
Pour the dressing on top, and toss gently. 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. In a medium bowl, combine the vinegar, water, sugar, salt, cumin, pepper, and jalapeno and stir to mix.
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