CUCUMBER AND CARROTS SALAD RECIPES

THAI CUCUMBER SALAD | ALLRECIPES

Thai Cucumber Salad | Allrecipes image

This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!

Provided by camp0433

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Total Time 45 minutes

Prep Time 15 minutes

Yield 4 cups

Number Of Ingredients 7

Ingredients

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
½ cup white sugar
½ cup rice wine vinegar
2 jalapeno peppers, seeded and chopped
¼ cup chopped cilantro
½ cup chopped peanuts

Steps:

Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Nutrition Facts : Calories 237.9 calories, CarbohydrateContent 37.1 g, FatContent 9.4 g, FiberContent 2.8 g, ProteinContent 5.8 g, SaturatedFatContent 1.3 g, SodiumContent 1750.8 mg, SugarContent 29.5 g

KOREAN CUCUMBER SALAD RECIPE | ALLRECIPES

Korean Cucumber Salad Recipe | Allrecipes image

When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!

Provided by Paula Stotts

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 2 Servings

Number Of Ingredients 8

Ingredients

¼ cup white vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
½ green onion, sliced
½ carrot, julienned

Steps:

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Nutrition Facts : Calories 97.8 calories, CarbohydrateContent 8.1 g, FatContent 7 g, FiberContent 2.4 g, ProteinContent 2.6 g, SaturatedFatContent 1.1 g, SodiumContent 14.5 mg, SugarContent 2.6 g

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