The best recipes

Cucumber, Carrot, and Orange Salad

Cucumber, Carrot, and Orange Salad



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Yield

Serves 4 (serving size: about 2/3 cup)

To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch.

Ingredients

  • 1 large navel orange
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup thinly sliced red onion
  • 1/4 cup cilantro leaves
  • 1 English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups)
  • 1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)

Nutritional Information

  • Calories 107
  • Fat 7.2g
  • Satfat 1g
  • Monofat 5.4g
  • Polyfat 1g
  • Protein 1g
  • Carbohydrate 11g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 145mg
  • Calcium 38mg
  • Sugars 6g
  • Est. added sugars g

How to Make It

Peel and section orange; squeeze membranes over a bowl to extract juice. Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine.


Watch the video: Cucumber and Orange Salad (August 2022).