Time 30m Yield 2 cups Number Of Ingredients 7 Steps:
Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes. Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
Time 45m Yield 2 Number Of Ingredients 9 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.
Time 10m Yield 4 Number Of Ingredients 6 Steps:
Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.
Time 4h20m Yield 4 , 4 serving(s) Number Of Ingredients 7 Steps:
Combine cucumbers and salt in large mixing bowl. Toss to coat. Let stand at room temperature 15 minutes. Rinse salt off of cucumbers and return to bowl. Add carrot. In a small bowl mix together remaining ingredients. Pour over cucumber mixture and toss well to coat. Cover and refrigerate at least four hours.
Time 5m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 10m Yield 4 servings Number Of Ingredients 7 Steps:
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.
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.
Yield Serves 6 Number Of Ingredients 8 Steps:
In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved. Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid. Serve salad in lettuce “cups.”
Time 20m Yield 8 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Combine first 3 ingredients in medium bowl. Mix all remaining ingredients except cheese until blended. Add to vegetable mixture; mix lightly. Refrigerate 1 hour. Sprinkle with cheese before serving.
Time 10m Yield 2 servings Number Of Ingredients 4 Steps:
Wash and trim cucumber, and julienne in a food processor. Julienne carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl. Mince garlic, and stir into vegetables with yogurt.
