Cucumber & Carrot Salad

Name: Cucumber & Carrot Salad
Ingredients: 3 large cucumbers (about 2 lb.)—peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch slices; 1 tbsp. kosher salt; 1/2 cup unseasoned rice vinegar; 2 tbsp. sugar; 2 large carrots—peeled, then shaved with a vegetable peeler into ribbons; 1 red Thai chile or jalapeño chile (optional), seeded and chopped; 1/4 cup chopped fresh cilantro; 1/2 cup chopped salted roasted peanuts (optional)

In this fun salad, cucumber slices and carrot ribbons are tossed with a sweet-sour dressing to create a healthy-yet-indulgent side.

Author:: Rachael Ray Every Day
Publish date:: Mar 12, 2019

cucumber carrot salad — Photography by Jessica Antola


Start to Finish: 20 minutes	Serves: 4

Ingredients

3 large cucumbers (about 2 lb.)—peeled, halved lengthwise, seeded, and cut crosswise into 1/4-inch slices
1 tbsp. kosher salt
1/2 cup unseasoned rice vinegar
2 tbsp. sugar
2 large carrots—peeled, then shaved with a vegetable peeler into ribbons
1 red Thai chile or jalapeño chile (optional), seeded and chopped
1/4 cup chopped fresh cilantro
1/2 cup chopped salted roasted peanuts (optional)

Preparation

1. Set a colander over a bowl. Add the cucumbers and salt; toss until coated. Let drain for 15 minutes. Pat the cucumbers dry.

2. In a large bowl, whisk the vinegar and sugar until the sugar dissolves. Toss with the cucumbers, carrots, chile (if using), and cilantro. Garnish with the peanuts (if using).