Carrot and Cucumber Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Carrot and Cucumber Salad

Makes 1 Quart

    processing...

    NEWSLETTERS

    Carrot and Cucumber Salad

    Carrot and Cucumber Salad

    1 pound small carrots
    1 medium sized cucumber
    1 small red onion
    2 teaspoon kosher salt
    2 tablespoon olive oil
    1 teaspoon curry powder
    2 tablespoon red wine vinegar
    3 tablespoon sugar
    2 tablespoons fresh chopped flat leaf parsley

    With a horseshoe peeler remove the outer skin of the carrots and cucumber then discard. Place the carrot on a cutting board and peel long flat ribbons the entire length of the root. Continue to peel until the carrot becomes too small. Place the ribbons in a large mixing bowl. Repeat the procedure with the cucumber and rotate while peeling avoiding the seeds. Discard the inner core of seeds then add the cucumber ribbons to the bowl of carrots. Toss with 2 teaspoons of kosher salt then set aside. In a small sauté pan mix the 1 teaspoon of curry powder, 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and 3 tablespoons of sugar. Bring to a slow simmer on medium heat. Remove from the heat and toss the dressing with the carrots and cucumbers. Incorporate the chopped parsley and taste adding more kosher salt if necessary.

    Makes 1 quart.