Best 2 Carrot And Red Onion Salad Recipes
**Savor the Crunchy Delight of Carrot and Red Onion Salad: A Medley of Freshness and Flavor**
Immerse yourself in a symphony of flavors with our tantalizing carrot and red onion salad. This vibrant dish is a delightful blend of sweet, tangy, and savory notes, offering a refreshing and crunchy experience in every bite. The natural sweetness of carrots harmonizes perfectly with the sharp and slightly spicy kick of red onions, creating a captivating contrast that awakens your taste buds.
**Explore a Trio of Delectable Variations:**
1. **Classic Carrot and Red Onion Salad:** Experience the timeless simplicity of this classic salad, where shredded carrots and red onions are tossed in a tangy vinaigrette dressing. This traditional version is a staple in many households, loved for its straightforward yet satisfying flavors.
2. **Honey Mustard Carrot and Red Onion Salad:** Embark on a sweet and tangy adventure with this delightful variation. A luscious honey mustard dressing coats the crisp carrots and red onions, adding a touch of sweetness and a subtle hint of sharpness. This salad is sure to be a hit at any gathering.
3. **Mediterranean Carrot and Red Onion Salad:** Transport your taste buds to the sun-kissed shores of the Mediterranean with this flavorful salad. Juicy tomatoes, briny olives, and tangy feta cheese join forces with carrots and red onions, all dressed in a vibrant lemon-herb vinaigrette. Prepare to be enchanted by the vibrant flavors of this Mediterranean-inspired creation.
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.
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.)
Tips:
- Choose the right carrots: Look for young, tender carrots with smooth skin and no blemishes. Avoid carrots that are too thick, as they may bewoody.
- Prepare the carrots properly: Peel the carrots and cut them into thin slices or matchsticks. This will help them absorb the flavors of the dressing better.
- Use a sharp knife to slice the red onion: This will prevent the onion from bruising and will help it release its natural sweetness.
- Don't overcrowd the salad: When you're adding the carrots and red onion to the bowl, make sure to leave some space between them. This will allow the dressing to coat the vegetables evenly.
- Let the salad marinate: After you've added the dressing, let the salad sit for at least 15 minutes before serving. This will allow the flavors to meld together.
- Serve the salad chilled: This salad is best served cold, so make sure to chill it for at least an hour before serving.
Conclusion:
This carrot and red onion salad is a simple but delicious dish that is perfect for any occasion. It's light and refreshing, and it's packed with flavor. The combination of sweet carrots, tangy red onion, and creamy dressing is sure to please everyone at your table. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
