Pickled Cucumber and Carrot Salad Recipe

By Jenna Holst

This refreshing salad can be made several hours ahead. Pickled Cucumber and Carrot Salad is great with grilled food, curries, satés, and even with burgers!

[Credit: iStockphoto.com/Taiftin]

Credit: iStockphoto.com/Taiftin

Yield: 6 servings

Preparation time: 10 minutes, plus 1 hour chilling time

Spice meter: Moderately spiced to hot and spicy

1/3 cup white wine vinegar or rice wine vinegar

3 tablespoons water

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon ground cumin

1/8 teaspoon white pepper

1/2 to 1 jalapeno or serrano, seeded and minced (optional)

1 English cucumber, seeded, peeled, and diced

1 medium carrot, coarsely grated

1 tablespoons fresh parsley, cilantro, or mint

  1. In a medium bowl, combine the vinegar, water, sugar, salt, cumin, pepper, and jalapeno and stir to mix.

  2. Add the cucumber and carrot and stir to mix.

  3. Cover and refrigerate for 1 hour. Before serving, add the parsley and stir.

If you’re using fresh mint, chop it immediately before adding; otherwise, the mint can turn black.

Per serving: Calories 32 (From Fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 203mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 0g.