Best 2 Cucumber Carrot And Red Onion Salad Recipes

**Cucumber Carrot and Red Onion Salad: A Refreshing and Crunchy Summer Dish**

As the sun shines brightly and temperatures soar, it's time to embrace the vibrant flavors of summer with a refreshing and crunchy Cucumber Carrot and Red Onion Salad. This delightful salad, with its medley of crisp cucumbers, sweet carrots, and pungent red onions, is a symphony of flavors that will tantalize your taste buds. Tossed in a tangy dressing made with red wine vinegar, olive oil, honey, and fresh herbs, this salad is a perfect accompaniment to grilled meats, fish, or as a light and healthy lunch. With three variations to choose from, including a zesty lemon-tahini dressing and a creamy dill dressing, this salad offers a trio of culinary experiences that cater to diverse palates. Get ready to embark on a culinary journey that will leave you feeling refreshed, revitalized, and utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

CUCUMBER, CARROT, AND RED ONION SALAD

Cucumber, Carrot, and Red Onion Salad image

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

Ingredients

4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
1 cup coarsely shredded carrot
1 cup paper-thin slices red onion
1/3 cup white-wine vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt, or to taste
1 teaspoon sugar

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 Salad With Cucumber, Carrot and Red Onion image

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

Ingredients

1 Kirby cucumber, deseeded and cut into 1/4-inch cubes
1/2 medium red onion, very finely diced
1 teaspoon kosher salt, plus more as needed
1 medium carrot, peeled and cut into 1/4-inch cubes
1 large russet potato (about 1 pound), peeled and cut into 2-inch cubes
1 large egg
1/3 cup plus 1 tablespoon mayonnaise (preferably Hellmann's)
1 teaspoon granulated sugar
1 teaspoon rice vinegar
Freshly ground black pepper

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 fresh, crisp vegetables: The quality of your vegetables will greatly impact the taste of your salad. Look for cucumbers that are firm and have a deep green color, carrots that are orange and smooth, and red onions that are firm and have a pungent smell.
Slice the vegetables thinly: This will help them to marinate evenly and will make them easier to eat.
Use a flavorful dressing: The dressing is what will really bring your salad to life. Try a dressing made with olive oil, vinegar, honey, and Dijon mustard.
Let the salad marinate for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the salad chilled: This will make it even more refreshing.

Conclusion:

Cucumber, carrot, and red onion salad is a simple, refreshing, and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!