Cucumber Carrot And Red Onion Salad Food

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GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION

2022-05-16



Gamja Salad With Cucumber, Carrot and Red Onion image

Gamja ("potato") salad is likely to be included among a sea of other banchan at Korean restaurants, and is typically mounded on a plate using an ice cream scoop. It's similar to mashed potatoes in texture, mayo-laden like many potato salads, and studded with crunchy vegetables and hard-boiled egg. It's generally a restaurant food, but when home cooks do make it, the salad might be sandwiched between two slices of soft white bread and eaten for lunch. The world is your oyster when it comes to gamja salad: It may include apples, peas, corn kernels, raisins and even nuts, and you can add whatever you like and nix whatever you don't. But the cucumber is gibon ("standard"), and essential, because it adds a vegetal freshness that pulls this dish back from feeling heavy in any way.

Provided by Eric Kim

Categories     dinner, snack, salads and dressings, vegetables, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients:

  • 1 Kirby cucumber, deseeded and cut into 1/4-inch cubes
  • 1/2 medium red onion, very finely diced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 medium carrot, peeled and cut into 1/4-inch cubes
  • 1 large russet potato (about 1 pound), peeled and cut into 2-inch cubes
  • 1 large egg
  • 1/3 cup plus 1 tablespoon mayonnaise (preferably Hellmann's)
  • 1 teaspoon granulated sugar
  • 1 teaspoon rice vinegar
  • Freshly ground black pepper

Steps:

  • In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
  • Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
  • Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
  • Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
  • To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)

CUCUMBER, CARROT, AND RED ONION SALAD

2004-08-20



Cucumber, Carrot, and Red Onion Salad image

Categories     Salad     Onion     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Cucumber     Carrot     Chill     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients:

  • 4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
  • 1 cup coarsely shredded carrot
  • 1 cup paper-thin slices red onion
  • 1/3 cup white-wine vinegar
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon sugar

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.

CUCUMBER, RED ONION, AND RADISH SALAD

2022-05-16



Cucumber, Red Onion, and Radish Salad image

From Bon Appetit Weekend Entertaining, this sounds really fresh and good. The oil sounds like it's a little on the heavy side to me, so think that I will cut back on that and give it a shot by taste and consistency.

Provided by lazyme

Categories     Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients:

  • 1 medium cucumber, peeled, thinly sliced
  • 1 cup red onion, thinly sliced
  • 4 large red radishes, thinly sliced
  • 1/4 cup vegetable oil or 1/4 cup canola oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dry crushed red pepper

Steps:

  • Combine first 3 ingredients in large bowl. (Can be prepared 3 hours ahead. Cover; chill).
  • Whisk oil, vinegar, sugar and red pepper to blend in small bowl.
  • Season with salt and pepper.
  • Pour dressing over vegetables; toss.

Top Asked Questions

  1. How to cook cucumber carrot and carrot salad?
    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. How would you rate Cucumber, Carrot, and Red Onion Salad?
  2. What is the recipe for cucumber and onion salad?
    Ingredients 2 small English cucumbers, thinly sliced 1 cup thinly sliced red onion 2 tablespoons white wine vinegar or rice vinegar 1 tablespoon white vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon sesame oil
  3. What do you put in a carrot and onion salad?
    In a bowl toss together the carrots, the onion, the oil, the zest, the lemon juice, and salt and pepper to taste until the salad is combined well. How would you rate Raw Carrot and Onion Salad?
  4. How do you make cucumber salad with rice wine vinegar?
    Combine the cucumber, chopped coriander and red onion in a bowl and toss to combine. Add the rice wine vinegar, sesame oil, garlic and honey in a small bowl and whisk to combine. Add to the salad and toss to coat evenly in the dressing. Sprinkle with the toasted sesame seeds just before serving.

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