Fresh Cucumber Carrot Salad
2012-08-12- Course: Appetizer, Side Dish
- Skill Level: Easy
-
Add to favorites
- Yield : 4 servings
- Prep Time : 10m
- Ready In : 10m
Average Member Rating
(0 / 5)
0 People rated this recipe
Related Recipes:
-
San Fran-Caesar with Sour Dough Croutons
-
Sriracha Tahini Sauce
-
Academy Cocktail
-
Deborah Roberts Perry, Georgia Potato Salad
-
Roasted Carrots with Almonds and Olives
Ingredients
- 2 small or 1 large cucumber, peeled and seeded
- 2 carrots, grated
- 1 small or 1/2 large shallot, chopped
- 2 tablespoons rice wine vinegar
- 2 teaspoons Sriracha
- 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
Method
Step 1
Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.
MISC Recipes
- Recent
- Popular
- Random
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Veal, Pork and Porcini Bolognese Sauce
(0 / 5)
-
Truffled Fillet of Beef Sandwiches
(0 / 5)
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Barley Candy
(0 / 5)
-
Cold Soba Noodle Salad with Creamy Sesame Dressing
(0 / 5)
-
Cajun Blackened Steak with Sugar Snap Peas
(0 / 5)
-
Apple Chutney
(0 / 5)
-
Smoked Ham with Sweet Holiday Glaze
(0 / 5)
