Best 4 Mexican Cucumber And Carrot Salad Recipes

**Enticing Palates with a Symphony of Flavors: Mexican Cucumber and Carrot Salad**

In the vibrant culinary landscape of Mexican cuisine, the Mexican Cucumber and Carrot Salad stands as a refreshing and delectable treat, captivating taste buds with its harmonious blend of flavors and textures. This delightful salad showcases the vibrant colors and crisp textures of cucumbers and carrots, united by a tangy and flavorful dressing that tantalizes the senses. With its zesty blend of lime juice, cilantro, and a hint of spice, this salad promises a fiesta of flavors in every bite. Whether served as a refreshing appetizer, a tangy side dish, or a light and healthy snack, the Mexican Cucumber and Carrot Salad is a versatile dish that adds a touch of Mexican flair to any occasion. Join us as we explore the culinary journey of this refreshing salad, uncovering the secrets behind its delightful taste and providing you with a step-by-step guide to recreate this vibrant dish in your own kitchen.

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

CUCUMBER-CARROT SALAD

Cucumber-Carrot Salad image

Cool and refreshing Asian salad. Very simple!

Provided by Somer

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 45m

Yield 2

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, Carbohydrate 11.5 g, Fat 1.4 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 335.5 mg, Sugar 6.7 g

CUCUMBER CARROT SALAD

Cucumber Carrot Salad image

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. The original recipe called for 2 T. of the sesame oil but I knocked that down to 1 T. as we feel a little goes a long way with sesame oil. Add more if you wish.

Provided by Hey Jude

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup rice wine vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
1/2 teaspoon salt
fresh ground pepper, to taste
1 cup shredded carrot
1 English cucumber, peeled, seeded and diced
1/2 small red onion, cut in half and thinly sliced

Steps:

Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
This travels well and tastes great at room temperature.

MEXICAN CUCUMBER SALAD

Mexican Cucumber Salad image

A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.

Provided by ECUADORITA

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
½ teaspoon garlic, minced
½ teaspoon cumin
¼ teaspoon dried cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 17 g, Fat 1 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 386.5 mg, Sugar 5.9 g

CUCUMBER AND CARROT SALAD

Cucumber and Carrot Salad image

A colourful, fresh-tasting salad that comes together very quickly with the help of the food processor.

Provided by Irmgard

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 English cucumber, sliced thinly
2 carrots, grated
1/2 red onion, thinly sliced
2 teaspoons fresh ginger, grated
1/4 cup cider vinegar
2 tablespoons honey
1/4 cup olive oil
1 teaspoon dried mint
salt
ground black pepper

Steps:

Put all of the ingredients into a medium-sized bowl and mix well.
Adjust seasoning if necessary and serve.

Nutrition Facts : Calories 185.1, Fat 13.7, SaturatedFat 1.9, Sodium 25, Carbohydrate 16.1, Fiber 1.5, Sugar 11.9, Protein 1

Tips:

Use fresh, crisp cucumbers and carrots: This will ensure the salad is refreshing and flavorful.
Cut the vegetables into thin slices: This will help them absorb the dressing better.
Don't overdress the salad: A little dressing goes a long way, so start with a small amount and add more to taste.
Chill the salad before serving: This will help the flavors meld together and make the salad even more refreshing.
Garnish with fresh cilantro or parsley: This will add a pop of color and flavor to the salad.

Conclusion:

Mexican Cucumber and Carrot Salad is a light, refreshing, and flavorful salad that is perfect for a summer side dish or a healthy lunch. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this Mexican Cucumber and Carrot Salad a try!