Photo: Fresh Cucumber Carrot Salad Recipe
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
Directions
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.
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By DianaSmyth
on March 28, 2012
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Not a keeper. The cucumbers turned out soggy, I am sure not due to the recipe, but still not a keeper.
By bnanaanna
Atlanta, GA
on March 18, 2012
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Loved this recipe! The acidity from the dressing really cut through the richness of the peanut sauce from the noodles in this episode and made an excellent accompaniment. I also had this recipe with pad thai and again it was a great acidic match.
By colliegal1957_7...
Graeagle, CA
on March 15, 2012
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Outstanding!! I added a few drops of sesame oil and the juice of 1/2 lime. I am serving it along side the sesame chicken and cabbage and noodle salad.
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