CARROTS AND CUCUMBERS RECIPES

Name: Cucumbers and Carrots
Total time: 15 min
Yield: 4 servings
Ingredients: 2 large cucumbers, about 1 1/4 pounds; 2 carrots, about 1/2 pound; 2 tablespoons butter; 1 tablespoon finely chopped shallots; Salt to taste if desired; Freshly ground pepper to taste; 1/4 teaspoon ground cumin

CUCUMBERS AND CARROTS RECIPE - NYT COOKING

Cucumbers and Carrots Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large cucumbers, about 1 1/4 pounds
2 carrots, about 1/2 pound
2 tablespoons butter
1 tablespoon finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon ground cumin

Steps:

Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.

Nutrition Facts : @context http//schema.org, Calories 96, UnsaturatedFatContent 2 grams, CarbohydrateContent 11 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 4 grams, SodiumContent 486 milligrams, SugarContent 5 grams, TransFatContent 0 grams

CUCUMBER-CARROT SALAD RECIPE | ALLRECIPES

Cucumber-Carrot Salad Recipe | Allrecipes image

Cool and refreshing Asian salad. Very simple!

Provided by Somer

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Total Time 45 minutes

Prep Time 15 minutes

Yield 2 servings

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, CarbohydrateContent 11.5 g, FatContent 1.4 g, FiberContent 2.4 g, ProteinContent 1.2 g, SaturatedFatContent 0.2 g, SodiumContent 335.5 mg, SugarContent 6.7 g

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