BBQ & Grill
CarrotCucumber Salad
Carrot salads are refreshing, and this one—with cucumber, red onion and a zesty cilantro-chile vinaigrette—is sure to become a new favorite. It’s excellent served with grilled fish.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- ¼ cup rice vinegar
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon chipotle chile powder
- ⅛ teaspoon ground pepper
- 1 medium cucumber, sliced into ¼-inch half-moons
- 2 medium carrots, cut into matchsticks (1 cup)
- ½ small red onion, thinly sliced (½ cup)
Directions
- Whisk ¼ cup vinegar, 2 tablespoons cilantro, 1 tablespoon oil, ¼ teaspoon salt, ⅛ teaspoon chipotle powder and ⅛ teaspoon pepper together in a large bowl. Stir in sliced cucumber, matchstick carrots and sliced red onion. Toss to coat. Cover and refrigerate for at least 2 hours (and up to 4 hours) before serving.
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